courtesy of Christopher Kimball\'s Milk Street
This brothy soup is a delicious twist on traditional chicken soup. The colorful addition of purple cabbage add cilantro make it especially inviting! Hot, steamed rice added to bowls makes a satisfying addition.Ingredients
1 tablespoon grapeseed or other neutral oil
2 large yellow onions, chopped
Kosher salt and ground white pepper
2 serrano chilies, stemmed and sliced into thin rounds
4 medium garlic cloves, smashed and peeled
4 teaspoons ground coriander
2 teaspoons ground cardamom
1 bunch fresh cilantro, stems chopped, leaves finely chopped, reserved separately
4 plum tomatoes, cored, seeded and chopped, divided
1½ quarts low-sodium chicken broth or water
4 12-ounce bone-in, skin-on chicken breasts
2 tablespoons lime juice, plus lime wedges, to serve
Thinly sliced radishes and/or chopped red cabbage, to serve (optional)
Green chili sauce, berbere sauce or other hot sauce, to serveMethod
- In a large Dutch oven over medium, heat the oil until shimmering. Add the onions and ½ teaspoon salt and cook, stirring, until beginning to brown, about 5 minutes. Add the chilies, garlic, coriander, cardamom, cilantro stems and half of the tomatoes.
- Cook, stirring constantly, until fragrant, about 30 seconds. Add the broth and bring to a simmer over high. Submerge the chicken breasts, cover and cook over low until the chicken registers 160°F and is no longer pink at the thickest part,about 30 minutes.
- Transfer the chicken to a large plate and set aside to cool. Use a mesh strainer to strain the broth into a large heatproof bowl, discarding the solids, then return the broth to the pot. When the chicken is cool enough to handle, shred the meat into bite-size pieces, discarding the skin and bones. Add the chicken to the broth and bring to a simmer over medium-high. Remove from the heat and stir in the remaining tomatoes, the cilantro leaves and lime juice.
- Taste and season with salt and pepper. Serve with lime wedges,radishes or cabbage (if using), and hot sauce.