Chicken chili pt 1

Yield: 1 Servings

Measure Ingredient
6 cups Chicken stock or broth
1 small Onion; cut in half
2 Carrots; cut into 1-inch pieces
2 Sticks celery; cut into 1-inch pieces
1 Sprig fresh thyme
1 Sprig fresh oregano
2 Bay leaves
3 Cloves garlic
1 tablespoon Whole black peppercorns
2 Whole chickens; about 3 1/2 pounds each, giblets removed
3 tablespoons Olive oil
2 larges Red onions; finely diced
8 Cloves garlic; minced
1 Stalk celery; diced
1 large Carrot; diced
3 Medium-sized cooked potatoes; peeled and lightly mashed
3 tablespoons High-quality chili powder
3 tablespoons Chipotle puree; (see note)
2 tablespoons Ground cumin
1 tablespoon Spanish paprika
¼ teaspoon Cinnamon
3 cups Peeled; diced, seeded tomatoes
3 cups Cooked kidney beans
1 Green pepper; diced
½ Fresh sweet red pepper; diced
½ Fresh sweet yellow pepper; diced
¼ cup Red wine
1 tablespoon Chopped fresh cilantro
3 cups Finely diced cooked chicken; (see above)
2 cups Coarsely chopped fresh mustard greens
1 cup Fresh or frozen corn
1 teaspoon Wine vinegar
Salt and freshly ground black pepper
Tabasco sauce; (optional)
1 tablespoon Lemon juice; (optional)
Fresh guacamole
Low-fat sour cream mixed with yogurt
Chopped scallion and cilantro
Grated cheddar cheese
Thinly sliced red onion
Chopped hard-boiled egg

FOR STOCK

FOR SOUP

GARNISHES

NEW YORK - There is only one real soup man. The original "soup man" of the International Soup Kitchen in Manhattan has spawned imitators galore. But Al Yeganeh, once parodied on "Seinfeld" as the "Soup Nazi," is the real thing. So wonderful is his soup that in the latest Zagat Survey, Yeganeh's tiny takeout shop received a higher rating than Le Cirque 2000, 27 out of a possible 30 (to Le Cirque's 25).

Soup, to Yeganeh, is "holy," and he insists that customers follow his simple rules to make the long line outside his place run smoothly: Have your money ready, place your order without dithering or commentary, move to the extreme left.

'Soup Man's' recipe: Yeganeh makes both chicken chili and turkey chili.

This recipe is adapted from a turkey chili recipe that he prepared on the "Late Show With David Letterman," but you could substitute turkey stock and one small turkey for the chicken. When you make it, you will understand why Yeganeh has to work as hard as he does and sleep as little as he does. But once you have all the ingredients on hand, it is not really difficult.

Place stock or broth, onion, carrots, celery, thyme, oregano, bay leaves, garlic, peppercorns and chicken in stockpot and add enough cold water to cover chicken. Bring to a boil, turn down heat, cover and simmer 1½ hours, or until chicken is tender. Remove chicken. When cool enough to handle, remove bones, discard skin, reserve meat and return bones to stockpot. Cover and continue cooking for another 2 ½ to 3 hours. Strain.

Heat oil in a clean, large soup pot. Add onions and garlic, sauteing until onions are translucent. Add celery, carrot and potatoes. Sweat, covered, over medium heat for 30 minutes, until the vegetables are soft, stirring continued in part 2

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