Comfort in a bowl , spicy , vegetable rich soup that eats like a stew 🙂
Ingredients : Roasted chicken parts ( dark or white meat parts , tossed in a light seasoning of olive oil , s&p and roasted in the oven at 425 for about 20 mins. ; pull apart off the bones in bite size pieces ; set aside ) ; chicken broth + a good splash of beef broth ( both not too salty ) ; 1 cube ( tbsp. ) Pho seasoning ; hot chili peppers , chili paste ( Calabrian ) ; microplane zested garlic , turmeric and ginger ; coconut cream or coconut milk ; sour cream ( optional , to finish ) ; bite size chopped vegetables : carrots – colored but maybe roast the purple ones along with the chicken and add at serving time to bowl , celery root , parsnip , kohlrabi , pearl onions ( cut in half ) , yellow/orange sweet peppers , handful of kale and some scallions to garnish .
To a soup pot add olive oil and when heated add pearl onions , minced garlic-turmeric-ginger and sweat a bit ; add seasonings but start with a little diced hot chili peppers and gradually add more to your taste for heat ; i also add a pinch of chili flakes and a whiff of ancho chili powder ( optional ) ; add the broths and Pho seasoning , some Vegeta seasoning too if you have , dilute with water and start simmering it . Add the tougher veggies ( carrots , celery root , parsnip , kohlrabi ) and cook until tender ; add a can of coconut cream ( or milk ) and simmer a few more mins. ; check for spice level and add more if wanted ; add the chicken pieces and the softer veggies ( sweet peppers ) and finish with kale and scallions ; off the heat add a dollop of sour cream if desired and a good squiz of fresh lemon juice ( to taste ) ; a sprinkle of Thai basil would be nice too if you have some .
Another way to have it , use a little less broth to cook in and thicken with a slurry of rice flour & water and get a stew just right to ladle over rice or noodles .
Fill up a bowl and cozy up , enjoy 🙂