Recipe: Chicken Soup Tinoleese
Sometimes the best recipes can just come into your head during a moment of desperation. Such a thing happened when my wife texted me the other day. She had been out most of the day and was hungry and she didn’t care what I made for dinner as long as soup was involved. Ah soup, the Filipinos love it so. At first the idea of eating soup with every meal when it was 95 degrees outside certainly seemed strange to me. Now I’ve rather gotten used to the idea and it’s November anyway, cooler even chilly weather is here. So as I was hanging over the open refridgerator and looking at what we had an idea came to my head for a nice chicken soup. I was down with a cold anyway so what better thing to help me out? I wanted to start the soup French style with the “Aromatics” but I was lacking celery which of course you can add in if desired. The beauty of this recipe is you can modify it any way you want.
Ingredients:
3 Chicken leg quarters cut into thirds
1 large carrot, sliced
3 shallots or small onions, sliced
6 whole cloves of garlic, peeled
1/2 head of cabbage sliced
1/2 tsp Oregano
1/2 tsp Thyme
1 tsp Rosemary
1T Whole Peppercorns
6 cups chicken stock
Salt
Prepare all your ingredients beforehand, it makes everything go smoother when you’re cooking. Season your chicken with some salt and pepper. Heat a stock pot with some olive oil on the bottom and throw in the chicken. When the chicken is nicely browned add your onion, carrots, and garlic. Stir fry the ingredients for a couple minutes to release the flavours. Add your chicken stock, spices and cabbage stirring to mix all together. Simmer for one hour on low heat, stirring occasionally. Taste your broth and adjust the salt as desired. I served this an off the cuff sourdough garlic bread.
Louis,
or share meals. It will be harder for me since there are 3 nieces living with Elena and they do not like foods different than what they are used too, but, as my mom would tell me “eat what I serve or do not eat”
You sound like every womans dream. A man getting a text to cook dinner. Just kidding but I like to cook too even if I am not a professional as you are.
I loved to make chicken soup and use cabbage in it too. One little trick I was taught once, since cabbage was in the soup, before you eat it, squeeze a little lemon into the soup. I am guessing a little calamansi would work.
I hope once I get used to the local ingredents we can share receipes.
Yeah well what can I say I try my best. In my cooking I know my wife can’t handle “American” foods too often so most of the time I find myself cooking pinoy style. To be honest I spent 3 months over here before I had to go back to the states for 2 weeks to take care of some business. All the time I was dreaming of a cheesesteak but when I got to the states I found the food was too heavy for me. I had grown so accustomed to eating rice and soup and less meat (no beef) that I just couldn’t handle American food anymore. I love Calamansi and a friend of mine hit it on the head when he said the taste reminded him of a Key Lime.