Health (USA)



Active Time 30 minutes

Total Time 50 minutes Serves 6

2 Tbsp. olive oil

3 carrots, cut into ½-in. pieces 2 small leeks (white and light green parts only), chopped and washed

2 celery stalks, sliced

4 (6-oz.) bone-in, skinless chicken thighs

8 cups unsalted chicken stock

1 tsp. kosher salt

¾ cup whole-wheat orzo

2 large eggs

1/3 cup fresh lemon juice

3 Tbsp. fresh dill leaves,

plus more for garnish

1. Heat oil in a large pot over mediumhigh. Cook carrots, leeks, and celery, stirring occasional­ly, until vegetables start to soften, about 8 minutes.

Add chicken, stock, and salt, and bring to a boil. Cover, reduce heat, and simmer until chicken is cooked through and internal temperatur­e reaches 165°F, 15 to 20 minutes. Transfer chicken to a plate, and use 2 forks to shred meat into bite-size pieces; discard bones.

2. Bring stock mixture back to a boil. Add orzo, and cook until just al dente, 6 to 8 minutes.

3. While orzo cooks, whisk together eggs and lemon juice in a medium bowl. Measure out 1 cup of hot stock from pot. While whisking egg-lemon mixture constantly, add 2 tablespoon­s of hot stock at a time (don’t add it any faster or you’ll end up with scrambled eggs), slowly increasing to a steady stream until fully incorporat­ed. 4. Gradually pour egg-lemon mixture into stock mixture, stirring constantly, until fully incorporat­ed. Add shredded chicken; bring soup to a boil and cook, stirring occasional­ly, until soup is creamy and slightly thickened, 3 to 5 minutes. Remove from heat, and stir in dill. Garnish each serving with more dill.

PER SERVING 275 Calories, 9g Fat

(2g Sat.), 126mg Chol., 5g Fiber, 24g Pro., 23g Carb., 4g Sugar (0g Added Sugar), 615mg Sod., 1mg Iron, 42mg Calcium

Active Time 35 minutes

Total Time 45 minutes Serves 6

1 large bunch cilantro 6 cups unsalted chicken stock

2 (9-oz.) boneless, skinless chicken breasts

1 lb. tomatillos, husks removed, and quartered

1 medium white onion, peeled and cut into 8 large chunks

3 medium garlic cloves, peeled and smashed

2 medium jalapeño chiles, seeded if desired

2 Tbsp. olive oil

½ cup roasted pumpkin

seed kernels (pepitas)

¾ tsp. ground cumin

¾ tsp. kosher salt

1 (15-oz.) can white hominy,

drained and rinsed

¼ cup fresh lime juice

Toppings such as sliced radish, chopped onion, shredded lettuce, sliced avocados, and sliced jalapeños (optional)

1. Separate leaves from stems of cilantro to yield about 1½ cups packed cilantro leaves; set aside. Tie cilantro stems into a bundle with kitchen twine. Bring stock to a boil in a large pot. Add cilantro-stem bundle and chicken to stock; cover, reduce heat, and simmer until chicken is cooked through and internal temperatur­e reaches 165°F, 15 to 20 minutes. Discard stem bundle. Transfer chicken to a plate; use 2 forks to shred into bite-size pieces.

2. While chicken is cooking, preheat oven to broil with rack 6 inches from heat. Toss together tomatillos, onion, garlic, and jalapeños with olive oil on a large rimmed baking sheet, and spread in an even layer. Broil, stirring once halfway through, until vegetables are lightly charred, 10 to 12 minutes. Remove from oven and cool 5 minutes.

3. Pour tomatillo mixture into a blender. Add reserved cilantro leaves, pepitas, cumin, and salt. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute.

4. Add tomatillo mixture to pot with chicken stock; stir in shredded chicken and hominy. Bring to a boil and cook until heated through, 3 to 5 minutes. Stir in lime juice. Serve with desired toppings.

PER SERVING 309 Calories, 13g Fat

(2g Sat.), 62mg Chol., 5g Fiber, 28g Pro., 21g Carb., 7g Sugar (0g Added Sugar), 659mg Sod., 2mg Iron, 35mg Calcium

Tomatillos—acidic, bright, and a good source of vitamin C— are the base of this zesty, tangy, spicy Mexican soup. Don’t be shy with the toppings—they bring tons of freshness and crunch.

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