Cheekily referred to as “Jewish Penicillin” for its restorative effects, chicken soup is a marvel. But my Jewish ancestors don’t have a monopoly on the stuff – the Asian half of me is every bit as steeped in slow-simmered bone broths, tender slivers of meat, and plenty of vegetables. Sick or no, I like chicken soup all the time, and in lots of ways, from “mostly broth” to “everything in the crisper plus a bird.”
At home, I make my own stock, but even I’m not gonna go that far in a motel room. Still, I’m tackling a fairly from-scratch approach to this classic Sunday supper.
A long simmer helps the meat slide right off the bone in your bowl.
MoGo’s Chicken Vegetable Penicillin (serves one or two)
2 chicken drumsticks (or ~3 oz whatever type of chicken you like)
1 or 2 boiling onions (the tiny ones)
2 large cloves garlic
8 baby carrots
5 cherry tomatoes
4 button mushrooms
Stout wedge of green cabbage
Dried herbs (I used thyme)
1 cup chicken broth
Salt and pepper to taste
- Chop all vegetables into manageable pieces. If using skin-on chicken, remove the skin and reserve.
- Turn the rice cooker to ON and fry the chicken skin until it releases enough fat to lightly grease the pot, then remove and discard. (If using skinless chicken, drizzle a little olive oil instead.)
- Add the onions to the pot and saute, covered, stirring occasionally, until they begin to brown. Add the garlic and cook 1 minute.
- Dump in the carrots, tomatoes, mushrooms, and herbs. Nestle the drumsticks among the vegetables and pour broth over. Pile the cabbage on top.
- Cover and let cook, flipping occasionally between ON and OFF to mimic a simmer, until chicken is cooked through and vegetables are tender. Serve!
Note: If using boneless chicken, brown it before the onions, remove, and then stir it back towards the end so it does not overcook. Or, you can add leftover cooked chicken at the end.
MoGo PSA: When using raw meat in a motel room, clean every surface that it touched with boiling water to reduce your risk of salmonella or other nasty growths. If your room has a coffee pot, that’s ideal. Mine does not, so I boiled a rice cooker-ful and used that. Just pile your cutting board and knife in the sink and pour the boiling water over them, then wash with soap and water as usual.
What is this “Mo Go” of which I speak? Click here to read About the Motel Gourmet.