User's avatarNJ Park

French Country Soup with Swiss Char & Seared Chicken Thigh

Great for warming up your tummy with hearty flavors and protein to fuel through the winter

Time1-2 hrs for stock; 30min for soup
Yield3-5 servings
Recipe of French Country Soup with Swiss Char & Seared Chicken Thigh by NJ Park

Ingredients

  • Protein
  • Chicken (Best with Thighs, but up to you!)
  • Veggies
  • 1-2 Carrots
  • 2-3 Celery Sticks
  • Half-Whole Onion
  • *Mirepoix: Carrots + Celery + Onion
  • Swiss Char (Separate the leaves from the stem by running your fingers through)
  • Garlic (If you want)
  • Spicy pepper (If you dare)
  • Lemon (Fruit, but you get it)
  • Garnish of Choice (Green onion, Cilantro, Basil, etc...)
  • stock
  • Follow my Basic Homemade Stock recipe
  • the rest
  • Salt & Pepper
  • Tomato Paste
  • Fat of Your Choice (Butter, oil, duck lard, beef tallow, or some combination!)
  • Smoked Paprika (Expensive, but good! Or your favorite fun spice)
  • Red Wine Vinegar, or Wine
  • Cream or coconut cream (I love them both equally!)

Steps

  1. Place chicken thigh skin side down on a cold pot and bring the heat up to render the fat.
  2. Cook chicken thigh until bottom skin is crispy (unlike breasts, thighs can be cooked lower and slower).
  3. Flip the chicken, and cook until inner temp reach 165F.
  4. Remove the chicken from the pot, and let it rest. Cut the chicken to desired shape.
  5. Admire the fond left in the pot from the chicken <3
  6. Add the diced or rough chopped mirepoix into the pot, season them, and let them "sweat". Optional garlic or pepper for more interesting flavor.
  7. Add Smoked Paprika, or your favorite spice and flavor.
  8. Add a glug of fat of your choice, and tomato paste. Mix to create the "base" of the soup.
  9. Hit 'em with that splash of Red Wine Vinegar, or Wine. Cook until that vinegariness, or the alcohol cooks off.
  10. Add the Basic Homemade Stock into the pot, and bring to a boil, then to a gentle simmer.
  11. Add the Swiss Char Stems on top of the soup (this will steam and boil the rougher stems until desired texture).
  12. Remove the Stems from the soup on to a separate plate.
  13. Add the remaining Swiss Char into the soup.
  14. Add the cream, or coconut cream to desired richness and thickness, then let it soft boil to incorporate the flavor.
  15. Plate! Add the chopped chicken, Stems, and garnish as you wish! Don't forget to slice and squeeze a fresh lemon for that citrusy freshness!
  16. Optional: Grate the lemon zest over the plate for some extra fancy!