Adam's Roasted Chicken Soup with Challah Crostini

Man v. Food Nation's Adam Richman visited the chefs on ABC's talk show, The Chew. He not only chatted it up with Carla Hall, Mario Batali, Michael Symon, Daphne Oz and Clinton Kelly, but also made his mom's Roasted Chicken Soup with Challah Crostini. The dish is a classic Jewish chicken soup with an Asian spin. Want to make it at home? No problem, here's the recipe.




Roasted Chicken Soup with Challah Crostini

Equipment:
2 Tablespoons
2 Teaspoons
Chef’s knife
Pairing knife
Bread knife
Peeler
Wooden Spoon
6 metal spoons (for tasting and serving)
2 butter knives
2 slotted spoons
Large Pot
Heavy skillet / Cast-iron pan
8 cloth (kitchen) towels
Roll of paper towels
Cooking string
Small glass bowl
Large glass bowl
Tongs
Flexible metal spatula
Baking tray (1/2 sheet tray)
2 Cutting boards
Large Strainer
Whisk
Ladle
4 large bowls (for serving)
2 potholders
2 aprons


For the Soup:
1 tablespoon vegetable oil
whole chicken, quartered
1 large onion, chopped roughly
4 celery stalks, chopped roughly
4 carrots, chopped roughly
1 turnip, peeled and chopped
5 cloves of garlic, roughly chopped
1 bunch of parsley
1 bunch of dill Roasted Chicken (see below)
2 tablespoons Miso paste
kosher salt and white pepper, to taste

For Roast Chicken:
4 tablespoons duck sauce
1 tablespoon garlic, minced
1 teaspoon sriracha
4 chicken thighs (removed from bone and skin removed)
1 chicken breast, skin removed {reserve skin for gribenes used with challah crostini}

For Challah Crostini:
1 large onion, chopped
Chicken skin (reserved from thighs and breasts that are roasted)
Kosher salt, to taste
1 loaf challah bread

To Serve:
Glass (cellophane) noodles, in 4 bird’s nest (or bunches)
2 scallions, minced

Directions:
1. Over medium-high, heat oil in large pot. Once oil is wavy, add dark meat from whole chicken and 1/4 of chopped onion. Cook undisturbed for about a minute or 2, then stir and continue to cook until chicken is browned. Remove chicken from pot. Add celery, carrots and the remainder of the onions. Reduce heat to low and cook covered until carrots are soft, about 3 minutes. Uncover, add turnip and garlic, and cook for a few minutes.

2. Fill pot with water, about 2 inches from top. Return to stove over high heat. Add the rest of the whole chicken, along with the chicken that was browned. Tie parsley and dill bunches together with a string, and add to pot. Bring to a low boil uncovered, and then reduce heat and simmer.

3. Preheat oven to 350. Mix duck sauce, garlic powder and Sriracha in a small bowl. Add skinless chicken thighs and breasts and coat well. Put thighs on baking tray and into oven. After 5 minutes, flip and cook for another 3 minutes. Pull out of oven, and carefully place each thigh and breast into simmering chicken soup (so that they poach a bit and add flavor to the soup). After 5 minutes remove thighs from soup and let cool, and then shred.

4. To make gribenes for crostini: In a heavy skillet over low heat, place the chicken skin (reserved from the roasted chicken) and onion and cook for about 20 to 30 minutes over a low heat, stirring occasionally with a wooden spoon, until the fat is melted. Once the fat has mostly melted, turn up the heat to medium-high and continue to cook until the onions and skin are golden brown. Sprinkle with kosher salt to taste. Using a slotted spoon, remove the crispy skin and onions from the pan and place them on heavy paper to drain. (Don’t clean fat from pan.) Once cool, mince until it’s almost paste like.

5. After soup has simmered for an hour, strain soup and return it to pot. Bring back to a boil, skim off any fat that rises to surfaces, and return to a simmer. Whisk in miso paste and taste. If necessary, add salt and pepper.

6. Cut 4 slices of challah bread. Get pan with leftover fat from making the gribenes hot. Lower heat to medium and place slices in skillet to toast. Brown on one side, then flip and toast the other side. Remove from pan and spread the gribenes over each slice.

7. To serve, place bunch of glass noodles into each bowl. Divide shredded chicken into four parts and place directly over noodles. Ladle in soup, garnish with scallions, and serve with challah crositini on side of bowls. Crisp up bread, add toasted sesame seeds Add whites of green onions to soup, greens as garnish.

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