Fine Cooking Magazine - November/December 2020

Servings:4 to 6

Chicken thighs create a very chickeny broth, but during cooking, they’re not sapped of all their flavor. Croutons take the place of noodles in this hearty soup; be sure the rye bread you use to make them has lots of caraway seeds—they’re a key flavor component.

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为了汤

3汤匙。vegetable oil
3磅的皮肤，骨头鸡大腿
Kosher salt
2 medium carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 small onion, peeled and quartered
2 medium cloves garlic, very coarsely chopped
8 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1条干叶叶

For the soup

Kosher salt
1/4中型头绿白菜，切成薄片（约2杯）
1 cup tiny broccoli florets
1杯小花椰菜小花
1 small carrot, finely chopped
1/4 small white onion, finely chopped
3汤匙。无盐黄油；根据需要更多
4片黑麦面包和香菜种子，切成1/2-乘3/4英寸的正方形（约4杯）
Apple cider vinegar (optional)
Toasted caraway seeds, for garnish (optional)

卡路里（KCAL）：540
Fat Calories (kcal): 250
Fat (g): 28
饱和脂肪（G）：9
Polyunsaturated Fat (g): 7
单不饱和脂肪（G）：10
Cholesterol (mg): 200
Sodium (mg): 800
Carbohydrates (g): 27
Fiber (g): 3
Sugar (g): 8
Protein (g): 43

准备

Make the broth

Put the oil in a large pot over medium-high heat. Season the chicken lightly with 1 tsp. salt. Add the chicken thighs to the pan, skin side down (they should fit in one tight layer), and cook until browned, about 6 minutes. Flip—don’t worry if some skin sticks here and there—and cook for another minute.
Add the carrots, celery, onion, garlic, parsley, thyme, and bay leaf. Add 2 quarts of water, and bring to a gentle boil. Cover partially, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through and tender, about 1 hour.
将鸡肉转移到有边缘的烤盘上，然后将汤倒入另一个容器上的细网滤器中。丢弃蔬菜。
When the chicken is cool enough to handle, remove and discard the skin. Take the meat off the bones, and shred or cut it into bite-size pieces. (The broth may be made up to 2 days ahead. Refrigerate the chicken and the broth in separate covered containers.)

Make the soup

Skim off the layer of fat on top of the broth. Put the broth in a large pot over medium heat. After it has warmed through, add 1-1/2 tsp. salt. Add the cabbage, broccoli, cauliflower, carrot, and onion, and bring to a boil. Reduce to a simmer and cook until just tender, about 5 minutes.
同时，将黄油用中火放入大型不粘锅中。加入面包块，搅拌涂上黄油，用1/4茶匙调味。盐，煮熟，偶尔搅拌，并在需要时添加更多黄油，直到大多数侧面变脆，大约8分钟。
Add the chicken to the soup, and cook until heated through, about 3 minutes. Season to taste with salt.
Divide the soup among serving bowls. If you like, add a splash of vinegar to each bowl. Divide the croutons among the bowls, garnish with caraway seeds, and serve.