I’m lucky to have wonderful childhood memories of the chicken soup made by both of my Jewish grandmothers. Once I got old enough to cook for a living and travel a bit, I realized that lots of other people think of chicken soup just as fondly, since it holds a beloved place in almost every cuisine. Its flavors and ingredients might vary, but its standing as the most comforting of meals is universal.

关于鸡汤的好处是，一旦您学习了基本方法，就可以随心所欲地调味。它从一个简单的自制汤开始 - 只是将鸡肉和一些蔬菜扔进锅中，然后让它们煮熟。鸡肉煮熟后，将其取出，切碎肉，然后将其放回汤中。然后，这只是添加自己喜欢的食材，从香料，新鲜草药和蔬菜到面条，谷物和豆类的问题。亚搏手机版官方

You can go traditional with classic chicken noodle, or branch out to德州 - 墨西哥智利石灰鸡肉汤， 要么Asian chicken noodle soup with bok choy and shiitake。或发明自己的版本。无论您选择哪种口味，您的汤都会为寒冷的冬夜做一顿美味的一顿饭。只是想，它甚至可能会为您家人的汤食人创造美味的回忆。

自制鸡汤

Homemade broth serves as the base for any style of chicken soup. This broth is made from a whole chicken. If you’re pressed for time, you could substitute store-bought broth and use a rotisserie chicken for the meat, but you won’t get the same depth of flavor.

Serves 6 to 8

Using a small sharp knife and your fingers, remove and discard the skin from1 3磅。鸡。

将鸡冲洗好，然后将其放入一个大的（至少8夸脱），重型锅或荷兰烤箱中。加入足够的冷水以浸入鸡肉（约5夸脱）。盖上锅盖，盖子略微ajar。用高火煮沸，然后减少热量以保持非常柔和的小火煮。煮，偶尔会掠过任何在表面上积聚的泡沫，直到泡沫不再升高，大约30分钟。

添加2 medium peeled and chopped carrots，，，，2 medium celery stalks cut into 2-inch pieces，，，，1个中等黄色的洋葱切成1/2英寸楔子，，，，1-1/2 TBS。犹太盐，，，，and2茶匙。现磨黑胡椒。Simmer until the vegetables start to soften and the chicken is completely cooked through, about 20 minutes. Using tongs and a slotted spoon, transfer the chicken to a large rimmed baking sheet. Let cool for 10 minutes; meanwhile, continue simmering the broth, partially covered. Using your fingers, pull the meat from the bones and shred it into bite-size pieces; discard any gristle or fat. Set aside the shredded chicken while you finish the broth.

Return the carcass to the broth and simmer, partially covered, until the vegetables are completely soft and the flavor has intensified, about 30 minutes more. If at any time the water level drops below the solids, add water to cover and return to a simmer.

从肉汤中取出尸体并丢弃。将肉汤通过固定在另一个锅或足够大的碗上的细筛子过滤，以容纳肉汤。用大汤匙轻轻按下固体，以挤出任何剩余的汤。您将有大约3夸脱。（可以将肉汤冷藏长达3天，也可以冷冻长达3个月。）

Carrot, cut into 1/4-inch dice	洋葱，切成1/4英寸的骰子	葱，切碎
Leeks, finely chopped	Celery, cut into 1/2-inch dice	Fennel, cut into 1/4-inch dice

Fresh chiles (jalapeño, Anaheim, Poblano，泰国鸟）：1或2，切入 thin disks	Lemongrass: 1 or 2 stalks, trimmed, cut into 4-inch pieces, and smashed with the side of a chef’s knife	Ginger: 2-inch knob, peeled and 薄的切片
Garlic: 1 or 2 medium cloves, minced

Season and infuse the broth

添加your choice of spices or hardy herbs, if using（请参阅下面的选项），然后煮，搅拌，直到它们变得香，大约30秒。

加入3夸脱的肉汤，煮沸。煮至煮熟，搅拌，直到蔬菜完全嫩，芳香剂注入20至30分钟的汤。钓鱼并丢弃任何大型芳香剂或香料。

加入淀粉和蔬菜

Starches like noodles and potatoes need to be pre-cooked, or they’ll absorb too much broth. The exception is canned beans, which of course are already cooked, and can be added to the soup after a thorough rinse.

Cookyour choice of starches（请参阅下面的选项）在沸水中直到几乎没有变嫩为止（他们将继续在汤中烹饪）。如果使用soba, udon, egg or ramen noodles，烹饪后冲洗它们。将它们与保留的切碎的鸡肉一起搅拌到汤中your choice of vegetables(see options below). Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.

Diced Potatoes (red or yellow): up to 4 cups	小面食（Ditalini，Acini de Pepe，Orzo）：最多4杯	Canned beans (cannellini, black, kidney, pinto, garbanzo): up to 3杯，冲洗良好（最多3杯）
Noodles (egg, udon, soba, ramen): up to 5 cups	米（长颗粒白色或棕色）： up to 3 cups	Grains (barley, farro, bulgur, hominy): up to 3 cups

Spinach: up to 10 oz., stemmed if 大，切成2英寸的碎片	Napa cabbage: cored, cut into 1-1/2-inch pieces (up to 6 cups)	渣子：尸体，切成1英寸 碎片（最多9杯）
Swiss chard: up to 3/4 lb., stemmed 并切成1/2英寸的碎片	Baby bok choy: up to 1/2 lb., 薄的切片	蘑菇（Shiitake，牡蛎）：向上 至8盎司，如有必要 切成薄片
Fresh or frozen corn kernels: up 到1-1/2杯（冻结的话）	新鲜或冷冻豌豆：最多1-1/2 cups (thaw if frozen)	Canned diced tomatoes (drained): 最多1-/12杯

完成汤

It’s a good idea to include either vinegar or lemon or lime juice in your choice of finishes—their acid adds brightness and enhances the flavor of any soup.

Stir inyour choice of finishes（请参阅下面的选项），一次添加一点并随着您的身份调整风味。盐和胡椒调味。

Lemon juice: up to 4 Tbs.	Lime juice: up to 4 Tbs	Soy sauce: up to 3 Tbs.
芝麻油：最多1汤匙。	红酒醋：最多2汤匙。	白葡萄酒醋：最多2汤匙。
Sherry vinegar: up to 2 Tbs.	Cider vinegar: up to 2 Tbs.	Rice vinegar: up to 2 Tbs.
Heavy cream: up to 1/2 cup	鱼酱:2 Tbs。	切碎的新鲜罗勒：最多1/4杯
切碎的新鲜香菜：最多1/4杯	Chopped fresh tarragon: up to 1/4 cup	Chopped fresh parsley: up to 1/4 cup
切碎的新鲜莳萝：最多1/4杯	Chopped fresh mint: up to 1/4 cup	切成薄片的新鲜细香葱：最多1/4杯
Hot sauce (like Tabasco or Sriracha): up to 2 tsp.	糖或红糖：最多2汤匙。

装饰汤

如果您愿意的话a small handful of the tortilla stripsor1Tbs. of the other garnishes（请参见下面的选项）每份服务。

Crisp tortilla strips	酥脆的培根，崩溃	Scallions, thinly sliced
帕马诺 - 雷吉亚诺，新鲜磨碎