- In a medium saucepot bring the soup to a slow boil. Once it is hot, add the shredded chicken and russet potatoes. Simmer for 3 minutes.
- Divide the soup between town bowls. Garnish with micro cilantro and serve. Enjoy!
Chicken, Chicken Stock, Anaheim Pepper, Poblano Pepper, Jalapeño Pepper, Tomato, Onion, Carrot, Celery, Bay Leaf, Peppercorn, Salt, Pepper, Russet Potato, Micro Cilantro
How We Got Here:
The Poblano Peppers, Anaheim Peppers, Jalapeños, and tomatoes are all charred over an open fire, transferred into a stainless steel bowl, and covered for 1 hour. We then peel the skin from each, small dice the flesh, and set aside for the soup base. The soup started as a chicken stock. We hard roast chicken bones, onion, carrot, and celery. Once caramelized we transfer to a pot filled with cold water. To this we add bay leaves, salt, and peppercorns. This stock simmers overnight, is strained, and combines with the fire roasted vegetables. The chicken is roasted in salt and pepper, cooled, then shredded. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: :