Celebrate Chicken Soup for the Soul Day with soups from around the world

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Photo courtesy of Kylee Scales of Kylee’s Kitchen

Posole is a classic slow-cooked Mexican soup dating back to the time of the Aztecs. It combines chicken, lime, hominy (dried corn kernels soaked and cooked in an alkaline solution—this removes the acid and makes the corn puffy and meaty, similar to a bean), and tomatillos (similar to tomatoes but much more sour and picked while under-ripe).

This version uses an Instant Pot, which significantly speeds up the cooking time.

Chicken Posole

Yield: Serves 10

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 1 1/2 to 2 pounds boneless, skinless chicken breasts
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 jalapeños, chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cans golden hominy, drained
  • 2 quarts chicken stock
  • 10 tomatillos, coarsely chopped
  • 2 Tablespoons lime juice
  • Cilantro, avocado, lime wedges for garnish

Directions

  • Set Instant Pot to "saute" and heat olive oil. Brown chicken in Instant Pot, about 4 minutes per side, making sure not to crowd pot. Transfer chicken to plate.
  • Add the onion to the pot and cook until tender and translucent, or about 2 minutes. Add garlic and jalapeños and cook for about 1 minute.
  • Turn off "saute" setting. Add chicken stock, hominy, tomatillos, oregano, cumin, salt and pepper. Return chicken to pot.
  • Cover pot with lid and into place, making sure the valve is set to “sealing.” Set the Instant Pot to pressure cook at normal pressure for 20 minutes.
  •  When the pressure cooking is complete, turn valve to “venting” to manually release steam, making sure not to burn yourself. When steam stops, remove lid and transfer chicken to a large plate and shred. Return chicken to the pot and add lime juice.
  • Serve soup and garnish with cilantro, avocado and lime wedges, and serve immediately.

Photos courtesy of Kylee Scales of Kylee’s Kitchen

Slow Cooker Moroccan Soup

Yield: Serves 8 people

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 1 1/2 to 2 pounds boneless, skinless chicken breasts
  • 1 cup onion chopped
  • 4 garlic cloves, minced
  • 1 Tablespoon ginger, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons cumin powder
  • 2 teaspoons turmeric powder
  • 1 teaspoon cayenne
  • 4 cups sweet potatoes, peeled and cut into 1-inch cubes
  • 1 cup carrots, cut into 1-inch rounds
  • 1 preserved lemon, chopped
  • 14.5 ounces diced tomatoes
  • 4 cups chicken stock
  • 4 cups chickpeas, cooked or from can
  • Pinch saffron (not necessary but great if you have)
  • Cilantro for garnish if desired

Directions

  1. Drizzle olive oil in pan and warm to medium heat.
  2. Brown chicken in pan, about 4 minutes per side. Transfer chicken to plate.
  3. Add the onion to the pan and cook until tender and translucent, about 2 minutes. Add garlic and ginger and cook for about 1 minute.
  4. Deglaze pan with a couple of tablespoons of stock. Transfer to slow cooker.
  5. Add salt, pepper, coriander, cumin, turmeric, harissa, sweet potatoes, carrots, preserved lemon, diced tomatoes, and chicken. Mix around before adding chicken stock.
  6. Cook on regular heat for 6 to 8 hours or until sweet potatoes and carrots are tender.
  7. Open lid and add chickpeas and saffron, and stir until heated through.
  8. Serve with cilantro.

Photo courtesy of Kylee Scales of Kylee’s Kitchen

Avgolemono soup (Greek lemon and rice soup)

Yield: Serves 8 people

Ingredients

  • 4 eggs
  • 1/2 cup lemon juice
  • 2 Tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast
  • 1/2 white onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken stock
  • 1 cup uncooked long-grain white rice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Parsley for garnish, if desired

Directions

  1. Separate the egg yolks from the whites. Make sure the egg whites are in a large bowl. The egg yolks can be in a smaller bowl.
  2. Add the lemon juice to the egg yolks but don't mix. Set aside. This should be the first thing you do because it’s easiest to separate egg whites from yolks while they're still cold. But you want the eggs to sit on the counter and come to room temperature while you prepare the rest of the soup because it will be easier to temper later on.
  3. Drizzle olive oil in bottom of pot at least 3 quarts in size and warm to medium heat.
  4. Brown chicken in pot, about 5 minutes per side. Transfer chicken to plate and shred. It should be cooked at this point. If it looks a tiny bit pink, don’t worry because it will finish cooking in the stock with the rice.
  5. Add onion to pot and cook until tender and translucent, about 2 minutes. Add garlic and cook for 1 minute.
  6. Deglaze pot with a couple of tablespoons of stock. Add the rest of the stock, rice, salt, pepper, and shredded chicken. Bring stock to boil and let simmer for about 15 to 18 minutes, or until the rice is tender.
  7. Once rice is cooked, turn heat to low.
  8. Going back to your eggs, vigorously whisk egg whites until they’re thick and frothy, about 2 minutes. This will act as a thickening agent in the soup.
  9. Add the yolks and lemon juice to the egg whites and whisk slowly until mixture is pale yellow. Don’t whisk too much or you’ll lose the frothiness!
  10. While whisking, slowly add 1 cup of hot soup from pot to bowl with eggs and lemon juice. Repeat with several cups of soup, all while still whisking. This is called tempering. Basically, the eggs are the thickening agent in this soup, but if we get them too hot, they’ll become a solid and we’ll have scrambled egg soup. So we want them to slowly heat up.
  11. Once you’ve finished tempering the soup, add it back to the pot, remove from heat, and stir.
  12. Garnish soup with fresh parsley!
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