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CHICKEN SOUP MEAL WITH MORELS




Source of Recipe


Barbara Kafka, author of "Soup, A Way of Life


Recipe Introduction


CHICKEN SOUP MEAL WITH MORELS AND TARRAGON
Barbara Kafka, author of "Soup, A Way of Life," describes this soup as "heavenly" because it is informal yet infused with luscious dried morels. If this ingredient is too pricey for you, you will still have a delicious soup if you omit them. The author provides recipes for making your own stock.


List of Ingredients





1 ounce small dried morels
8 cups (homemade) chicken stock or commercial chicken broth
4 cups shredded cooked chicken (from making stock) or 3 small whole skinless boneless chicken breasts
4 small carrots, peeled and cut into 1/4 inch dice
1 large leek, white and light green parts only, halved lengthwise, washed well, and thinly sliced across
1/4 large white cabbage, dark green outer leaves removed, cored and cut across into thin shreds, as for coleslaw (about 3 cups)
1 bunch tarragon, leaves only
1/4 pound medium egg noodles, cooked and drained if making finished soup; or cook and drain while finishing soup
1 tablespoon kosher salt, or less if using commercial broth
Freshly ground black pepper, to taste


Recipe



In a small saucepan, combine the morels and 2 cups stock and bring to a boil. Lower the heat and simmer for 5 minutes. Strain through a damp-cloth-lined sieve. Reserve the liquid and mushrooms separately.
If using chicken breasts, in a medium saucepan, bring the remaining stock to a boil. Add the chicken and return to a boil. Lower the heat and simmer for 15 to 20 minutes, or until cooked through. Remove the chicken, leaving the stock in the pan. Allow the chicken to cool slightly before shredding.
Bring the stock left in the pan, or the remaining stock if using cooked chicken, to a boil with the carrots and leek. Lower the heat and simmer for 15 minutes, or until the carrots are easily pierced with the tip of a knife. Return to a boil and stir in the cabbage. Return to a boil. Lower the heat and simmer until the cabbage wilts, about 4 minutes. The soup can be made ahead to this point and refrigerated for up to 3 days.
If the soup has been refrigerated, reheat it. Stir in the reserved mushroom liquid and mushrooms, the chicken, the tarragon and noodles and heat through. Season with the salt and pepper and serve immediately.
Makes 8 first-course servings or 4 ample meals.