Caulfield schreef:Marin, ik ben wel benieuwd naar je spicy kippensoep - het klinkt als iets dat ik heel erg lekker vind. Hoe heb je 'm gemaakt?
M'n vriend heeft gisteren op Facebook een recept geplaatst. Hij had het recept een beetje bedacht, dus de eer gaat naar hem. Hij had 'm wel in het Engels geschreven voor Engelse Facebook vrienden, dus hoop niet dat je dat erg vindt:
I didn't use any recipe but just added stuff together that sounded good, but I'll try to write down what I did.
Two chopped red onions and three halved cloves of garlic, fry until lightly browned. Add 4,5 liter (about a gallon) of water and a whole soup-chicken (I got ours from the freezer of Lidl, don't forget to take out the bag of organs). I added a bouquet garni (home-made of rosemary, thyme and sage) and a bag with the organs for the flavor. I also added half a leek in one piece and about three large carrots in thick slices. Add one or two stock-cubes, salt and pepper for some initial flavor.
Simmer on low heat for 2,5 hours, then take out the chicken and pull of any meat. Discard bones, skin, etc. Pull the chicken until everything is in tiny shreds. Mix the chicken with Texas Pete Hot Buffalo Wing sauce (at least 1/3 bottle, I used close to half) and a few good splashes of Tabasco buffalo style hot sauce and the zest of one lime. We decided to skim off some of the grease of the top of the soup at this moment.
Toss the chicken-mixture in the soup. Add half a leek, diced in half rings and a splash of garlic powder. Simmer another 15 mins, then add vermicceli or other soup-pasta and boil for the required time.
Serve in big bowls with some sliced scallion and squeeze out a wedge of lime above each bowl, adding the wedge to the bowl after.
Slight warning: with the stated quantities of buffalo wing sauce and tabasco, the soup is 'slightly' spicy. My girlfriend and I love spice, but if you're not a fan of spicy food, be careful!