Indian Chicken Soup

I’m a soup lover!  If soups varied every so often, I could eat it every day, for every meal.  Growing up, my Mom had always made a lot of soups- and I never get sick of them.

Why the love for soups?  There are so many reasons, such as:

1) they are easy to make
2) fast to make
3) lots of different flavors
4) can be vegetarian, or meat-based
5) there are a million ways to make them, and you don’t have to repeat the recipe!

So there is simplicity, deliciousness and variety.  If those are not the best qualities a dish can have, what is?  For the most part, I like to take ideas for soups, and make them my own.

This week we actually bought a chicken, celery, onions, carrots and leeks to make our own stock.  So the soup featured below used the stock as well as the chicken we had used in the preparation.  Very convenient, and if you’re looking for budget meals- this would definitely be one!

I’ve decided that we’ll have to do a step-by-step on how we make stock.  If you have never done this before, it’ll be a must as soon as possible!  You’ll never go back to the store bought broth or stock.

Indian Chicken Soup
Adapted from: The Whole Kitchen

2 tbsp olive oil
1 onion, chopped
5 carrots, peeled & chopped
1 celery bunch (about 10 stalks), chopped
1 bunch of swiss chard, leaves & stalks separated; stalks and leaves chopped
1 tbsp salt
1 tsp garam masala
1 tsp curry
1 tsp chili powder
1 tsp cumin
1 cup wild rice
6 chicken stock (or veggie)
1 cup water
6 small red potatoes, roughly chopped
1/4 cup coconut flakes
2 cups shredded chicken (cooked)
*naan bread

While heating up a soup pot, drizzle olive oil.  Once it’s warm, add the onion, carrots, celery and swiss chard stalks.  Saute for about 10 minutes, or until the onion is translucent.  Then add the salt, garam masala, curry, chili powder and cumin.  Stir the spices and the vegetables for about 1 minute, so everything is well incorporated.

Then, add the rice, chicken stock and water.  Cover the soup and bring to a boil.  Once it’s boiling, uncover and cook on low for about 20 minutes.  Add in the potatoes.  Simmer for another 15 minutes and continue to stir the soup.

Finally, add the coconut flakes, chicken and chopped chard leaves.  Stir the ingredients and cook them for 5 more minutes.

* This meal would be good with some naan bread.

Review: Birch & Barley

Last Saturday we went to dinner at Birch & Barley with our friend B*.  All of us were excited to try this new place.  It opened up in the fall of 2009, and it’s been on our list to check out.  I wish we had tried it sooner!  I think it might be one of my top restaurants in DC.

So the next time you’re around Logan Circle, definitely check this place out!

To start out our dinner we began with a Butcher’s Board:

It consisted of fresh and cured charcuterie, fresh bread, mustard and butter.  The start was not only delicious, but it was so beautifully presented.

Next, came the entrees.  The waiter asked if we would like tasting plates so we could share the food amongst ourselves- it was a great idea!

Sam had the roasted loin of lamb with braised lamb belly, fava beans, bulgur wheat and garlic scapes.

I noticed there was a prosciutto wrapped veal strip loin, and I had to have it!  With it there was barley, peas, artichokes and cippolini onions.

Lastly, B* had the honey glazed duck breast leg confit with the gorgeous wild rice, brandied cherries and radishes.

After such a delicious dinner, we just had to try the desserts- they had to be just as good, right?  (and they were!)

Sam got the house-spun sorbets, which included the following flavors: buttermilk, banana, creamsicle, rhubarb and a mix of exotic flavors.

I have a weak spot when it comes to hazelnut, so the ganache had to be mine.  It was topped with the homemade sorbet and shaved chocolate.

Lastly, B* ordered the strawberry shortcake.  It was an olive oil cake, with strawberries, balsamic and whipped mascarpone.

Wasn’t this delicious?!?  I hope you all make a reservation as soon as possible.  And if you’re visiting DC, definitely add this restaurant as part of your visit.