Warm winter fare: Pot au feu

I hate to use the word winter, but the fact is that we've already seen the snow fly here in Toronto, and we're likely in for some more. In the winter, I like to turn to hearty soups and this Chicken Pot au Feu is my new favourite chicken soup. I grew up on Lipton's Chicken Noodle soup, the kind that came out of a package in a box, and was dropped into hot water. I think this would be just as comforting, but you could also be served as a lovely entree or a add some fresh bread and you've got yourself lunch.

The soup starts off with a stock that is further fortified with a whole chicken, a mirepoix (carrots, onions and celery) and a spice bag (thyme, peppercorns, bay leaf, parsley stems). Make sure you have enough stock to cover your chicken and vegetables. Once the chicken is cooked through, remove it and strain your stock, discarding the vegetables.

When you chicken has cooled enough, remove the skin and slice, or shred it for your soup. Cover the shredded chicken in a bit if reserved stock to prevent it from drying out.

You can then cook vegetables of your choice in the remaining reserved stock, being careful to add the heartier vegetables first, and the more delicate vegetables last.

This soup has carrots, fennel, red peppers, celery, asparagus and snow peas. Everything is sliced into a julienne, except the asparagus which I sliced into thin rounds.

I also added a knob of peeled ginger, which I removed before serving, which gave it an asian flair. The ginger is complemented by a cilantro garnish.

Chicken Pot au Feu (Hot Pot)

1 whole chicken

Thyme, bay leaf and peppercorns*

+- 1 litre of chicken stock

3 medium sized carrots

2 celelry stalks

1 onion

1 red pepper (small) or 1/2 large

1/2 bulb of fennel

15 snow peas

6 spears asparagus

1/2 inch piece of fresh garlic, peeled

Cilantro for garnish

Chop 1 carrot, 1 celery stalk and onion coarsely. Put in stock pot with stock, chicken, and spices. Bring to a gentle simmer, cooking until chicken is cooked through and legs pull apart easily from bird. As bird is cooking julienne remaining vegetables.

Once chicken is cooked, remove from pot. Strain vegetables from stock, reserving liquid and discarding vegetables and spices. When chicken is cool enough to handle, remove skin and shred meat. Cover with a little stock. Return stock to stove, and add carrots and fennel to pot with peeled ginger, cooking until carrots are halfway cooked. Add peppers, and celery and cook almost completely through, adding asparagus and snow peas during last 3 to 4 minutes of cooking. Remove ginger from pot. Add chicken and warm through.  

 Season soup with salt and pepper. Garnish with fresh cilantro and serve.

*Vixen's note, for a more refined producht, place spices in cheesecloth before adding to stock.