Inspired by the last few days of surprisingly cool NYC weather, I made my favorite, my mothers traditional chicken soup recipe fused with several unique ingredients to make this “doodle” of a soup, which resulted to have the flavors of so many of my favorite food cultures, yet kept summery with the addition of fresh sweet corn and lemon.
The following were added to fuse key soup ingredients from the following cuisines: tomato and beans – Italian, olives – Greek, okra – African, Jalapeno – South America, red wine – French, scallions – Asian, lemon and cumin – Middle Eastern, potatoes – Polish, corn – Cajon American.
Although I did not, add extra stock and lots of seafood to make this a true summer dish.
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Summer – Chicken Doodle Soup
Makes enough to serve 5
For the stock base you will need:
5 cups chicken stock (I made mine using my mothers traditional recipe – directions below).
4 veal bones
3/4-1lb cubed beef
1 full breast of one chicken (I used mine to make my original stock which I recommended)
5-6 plum or roma tomatoes diced
5 cloves garlic coarsely chopped
2 jalapeno peppers seeded and chopped
2 green chilli peppers seeded and chopped
10 pitted kalamata olives
4 veal bones
3/4-1lb cubed beef
full breast of one chicken (I used mine to make my original stock which I recommended)
1/2 lemon seeded
1/4 cup red wine (I used a good Merlot)
1/2 teaspoon white pepper
1/2 teaspoon cumin
For the stock veggies you will need:
2 russet potatoes cubed
3 cups cooked, or one small can of small white beans
1lb fresh okra
2 ears fresh (preferably sweet) corn sliced into 1 inch pieces
1/2 cup thinly sliced scallions
sliced red or white radish as preferred
Cooking Instructions:
- Add cubed beef and veal bones to chicken stock and after bringing to a boil, simmer for 45 minutes.
- Meanwhile; in a blender, finely puree the tomatoes, garlic, olives, and peppers.
- After 45 minutes of simmering, remove the veal bones and remove any foam and fat that has accumulated on the side of the pot. (You can choose to leave it if you don’t mind the extra fat but expect a dusty stock).
If like me you used your chicken to make your stock, you can debone the meat and add it here. - Add the tomato puree mixture, seeded lemon, and 1/4 cup wine and continue to cook for 1-1.5 hours. (longer cook time will add more complexity.
- Add the cubed potatoes, corn and beans and continue to cook for 15 minutes.
- Add the okra about 5 minutes before you plan to serve.
- Garnish with plenty of sliced scallions and if preferred, a squeeze of fresh lemon.
To best enjoy, serve slightly cooled with a hearty rustic bread, and if you are feeling indulgent and or adventurous, add dollops of fresh goat cheese, or ripened goat bucheron.
This dish pairs nicely with full bodied red wines.
Enjoy!
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My mothers traditional chicken soup.
In a large stock pot add: 5 stalk celery, 5 peeled medium carrots, 1 large peeled onion, 2 peeled parsnips, 1 turnip, 2 cored and seeded green bell peppers, 1 tomato, bunch of fresh dill, 3 sprigs rosemary (my own addition), and half a handful of coarse sea salt. Bring to a boil and simmer for 2-2.5 hours. Remove veggies, and strain.
I typically fill mason jars with the boiling hot soup, seal them, and when they cool and the safety top pops, I keep them refrigerated for up to two weeks.
I love chicken doodle soup!