Autumn Chicken Chile Soup

Hatch Chile Chicken Soup

Whole Foods has their annual chile fest in full swing! Hatch chiles and Pueblo chiles are hitting stores in the west. This year, instead of just buying a pre-made hatch chile product, I decided to take some roasted chiles home and play with them in the kitchen! We (the parents) are a little run down after summer travels and this soup really hit the spot after a week of especially heavy travel. I added astragulus root to the soup to help boost our immune systems. Between travel and back to school madness we are all ripe for seasonal sniffles! Astragalus is an adaptogen, meaning it helps the body adapt to stress, be it physical or emotional. It’s antiviral, antibacterial, and immune-stimulating properties make it an excellent addition to the diet during times of high germ exposure or lowered immunity. NOTE: Astragalus is a Th1 stimulant and thus can aggravate some autoimmune conditions. It can be omitted without affecting taste if you have a Th1 dominant autoimmune condition. The presence of warming, slightly spicy chiles make this soup a particularly lovely way to welcome the cooling nights of autumn into the household.

1 rotisserie chicken, shredded*
2 carrots, chopped
3 stalks celery, chopped
1 small onion, diced
3 quarts water
2 bullion cubes or 2 tbsp. Better than chicken bullion
5 strips dried astragalus root
2 roasted hatch or pueblo chiles, chopped
1/2 cup wild rice
1/2 cup brown rice

*If time and desire permits, the chicken carcass can be used to make 3 quarts of bone broth and replace the water in this recipe.

Place chicken, carrots, celery and onion in a large stock pot. Sauté for 3-5 minutes, adding a little water if chicken fat is insufficient enough to prevent sticking. Cover chicken and vegetables with water and bring to a low boil.
Add bullion, stirring to dissolve. Add remaining ingredients and turn heat to low, simmering for 45 minutes or until wild rice is tender and splitting.

Serve immediately. This soup will pair well with cornbread or a dollop of sour cream.

Make Ahead and Freeze:

Place chicken, carrots, celery and onion, bullion cubes, dried astragalus root, hatch or pueblo chiles, wild and brown rice into a gallon ziploc bag, label and freeze. On prep day, remove ingredients from bag and place into a stock pot. Add 3 quarts of water and bring to a boil, then reduce heat, simmering for 40 minutes or until wild rice is tender and split open. Remove astragulus before serving.

Instant Pot Instructions:
Place all ingredients in the instant pot. Add 3 quarts of water. Cook on Manual for 30 minutes, allow natural pressure release and serve. Remove astragulus before serving.

RECIPE: Pat’s Tomato Basil Bisque with Roasted Garlic

I created this soup for my uncle who came up with the concept but didn’t have a recipe. I created it by morphing several recipes I was able to find for tomato basil soup, tomato bisque, and roasted garlic soup. I omitted the cream found in traditional bisque due to keep my own tummy happy.

1 head garlic
1/2 teaspoon extra-virgin olive oil
1 tablespoon olive oil
2 tablespoons butter
1 medium onion, finely chopped
2 lbs ripe Italian plum tomatoes, roughly chopped
3 cups vegetable stock
1/2 cup dry white wine
2 tablespoons sun-dried tomato paste
1/2 cup shredded fresh basil, loosely packed
salt & freshly ground black pepper

Whole basil leaves, to garnish

1. Preheat oven to 350°.
2. Remove loose, papery skin from garlic, leaving heads intact.
3. Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
4. Loosely wrap foil around garlic, folding foil edges securely.
5. Roast until garlic has softened, about 40 minutes, and then transfer to plate.
6. Open carefully and discard foil; let garlic cool.
7. Separate garlic into cloves.
8. Squeeze soft garlic from each clove into a small bowl; set aside.
9. Heat about ¼ cup water or broth in a large saucepan until simmering

10. Add the onion and roasted garlic. Cook gently for about 5 minutes, stirring, until the onion is softened.
11. Stir in the chopped tomatoes, then add the stock, white wine and sun-dried tomato paste, with salt and pepper to taste.
12. Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, shirring occasionally to keep the tomatoes from sticking to the bottom of the pan.
13. Process the soup with the shredded basil in a Vitamix or food processor until smooth and return to the pan.
14. Do not allow the soup to approach the boiling point.
15. Check the consistency and add more stock if necessary, then season with salt and pepper.
16. Pour into heated bowls and garnish with basil.
17. Serve at once. (Can also be frozen and served later.)

Each pot contains about 13 servings of vegetables, or 2-3 per bowl.