In her popular Instagram series #PretendCookingShow, Jennifer Garner shares her go-to way to repurpose leftover chicken: soup! She uses two secret ingredients to really make her recipe sing: vinegar and honey.
I decided to give the popular Jennifer Garner chicken soup recipe a try—and see if her secret ingredients made classic chicken soup even better.
How to Make Jennifer Garner’s ‘Leftover Chicken Soup’
While making soup is typically a quick and easy dinner, there are a few soup mistakes to avoid. A big one is the vegetables. Chop your vegetables first thing. They will then be prepped and ready to brown, which will produce more flavor than simply dumping everything into a pot at the same time. Once those aromatics are cooked, you can start the rest of the steps.
Ingredients
- 4 tablespoons olive oil, divided
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 3 teaspoons dried thyme
- 3 teaspoons dried oregano
- Pinch of red pepper flakes
- 1 tablespoon white balsamic or champagne vinegar
- Leftover chicken (about 4 cups shredded chicken)
- 1/4 cup lemon juice
- 1 tablespoon honey
- Salt, to taste
- Pepper, to taste
- 2 boxes (32 ounces) chicken stock
Directions
Step 1: Cook vegetables and herbs
In a large Dutch oven, heat 2 tablespoons of olive oil. Add the onion and cook over medium-high heat until softened. Add the carrots and celery, and cook until softened. Add the garlic and cook until fragrant, about 1 minute. A
dd the dried thyme and oregano, rubbing the herbs between your hands to break apart. Stir to combine, then add the red pepper flakes.
Step 2: Add the vinegar and chicken
This is the first secret ingredient! Add the white balsamic or champagne vinegar to the center of the mixture and stir. Then, stir in the shredded chicken.
Step 3: Add the honey
In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, honey, salt and pepper. Make a well in the middle of the Dutch oven by pushing all chicken and veggies to the sides. Pour your honey-lemon mixture into the center of the well. Allow to bubble, then stir for a minute and let reduce.
Step 4: Simmer the soup and serve
Add the chicken stock. Bring to a boil and then reduce to simmer until ready to serve. If you like brown rice or noodles, cook as directed, separately, and add to each bowl as they are ladled out.
Here’s What I Thought
At first, I wasn’t sure what to make of the secret ingredients in this Jennifer Garner chicken soup. But as it turns out, adding a splash of vinegar and a spoonful of honey is a great twist! Along with the pinch of red pepper flakes, her soup has the perfect balance of salt, acid, sweet and heat.
Since the soup had a sunny California vibe, I took Jennifer’s recommendation and cooked some healthy brown rice to add to the soup just before serving. I liked how this added another texture and flavor dimension to the soup as well. This Jennifer Garner chicken soup is definitely something I’ll make again, maybe with leftover turkey during the holidays.
Chicken Cordon Bleu Soup
This is a wonderful addition to potlucks, and comes together so easily! Cauliflower makes a nice, extra-creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio
Mango & Coconut Chicken Soup
I love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. —Roxanne Chan, Albany, California
Anaheim Chicken Tortilla Soup
Put a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. —Johnna Johnson, Scottsdale, Arizona
French Lentil and Carrot Soup
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. —Colleen Delawder, Herndon, Virginia
General Tso's Stew
I love Asian food and wanted a chili-like soup with the distinctive flavors of General Tso’s chicken. The slow cooker makes this super easy, and you can use any meat you like. It’s a great with turkey, ground meats or leftover pork. —Lori McLain, Denton, Texas
Black Bean & Pumpkin Chili
This is my kind of chili – thick and hearty. Try sweet potato or butternut squash instead of pumpkin, and serve over quinoa, barley, brown rice or farro. —Jean Ecos, Hartland, WI
Slow-Cooked Sauerkraut Soup
We live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. —Linda Lohr, Lititz, Pennsylvania
Coconut Curry Chicken Soup
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
Coconut-Lime Chicken Curry Soup
I created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. —Lisa Renshaw, Kansas City, Missouri
White Bean & Chicken Enchilada Soup
I made this soup to please my daughters’ craving for creaminess, my husband’s for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. —Darcy Gonzalez, Palmdale, California
Cream of Wild Rice Soup
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. —J. Beatrice Hintz, Neenah, Wisconsin
Chicken & Broccoli Rabe Soup with Tortellini
With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big comforting hug in a bowl! —Cynthia Gerken, Naples, Florida
Chicken, Asparagus & Corn Chowder
Chicken and asparagus make a light, comforting soup that’s easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. —Jennifer Vo, Irvine, California
Chicken Barley Soup
No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, KansasGinger Chicken Noodle Soup
This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! —Brandy Stansbury, Edna, Texas
Chicken Fajita Chowder
This south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. —Nancy Heishman, Las Vegas, Nevada
Lemon Chicken & Rice Soup
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington
Homemade Chicken Tortilla Soup
This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida
Chicken & Vegetable Wild Rice Soup
This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama
Curried Chicken Corn Chowder
This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! —Kendra Doss, Colorado Springs, Colorado
Spicy Chicken Tomato Soup
Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking. —Margaret Bailey, Coffeeville, Mississippi
Italian Chicken Soup
This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Southwest Chicken Barley Chowder
Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. —Pamela Cleghorn, Campbellsburg, Indiana
Veggie Thai Curry Soup
My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
Buffalo Chicken Wing Soup
My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes.—Pat Farmer, Falconer, New York
Slow-Cooked Chicken Enchilada Soup
This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
Creamy Chicken Gnocchi Soup
I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a chilly evening. —Jaclynn Robinson, Shingletown, California
Mediterranean Chicken Orzo Soup
My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. —Kristine Kosturos, Olympia, Washington.
Lemony Chicken Soup
While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. —Brenda Tollett, San Antonio, Texas
Cazuela
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
Thai Chicken Noodle Soup
This slow-cooker soup is a semi-homemade version that coaxes all the flavor out of a rotisserie chicken. The prep work for this can be done the day before so you can toss it into the slow cooker with ease. —Beth Jacobson, Milwaukee, Wisconsin
Chicken Cassoulet Soup
After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.—Bridget M. Klusman, Otsego, Michigan
Brown Rice Mulligatawny
My friends tell me this is one of the best soups they’ve ever had. One even said it’s “perfect.” No one guesses that it’s healthy!—Sarah Ott, Blanchardville, Wisconsin.The post Jennifer Garner Uses 2 Secret Ingredients to Make Her Famous ‘Leftover Chicken Soup’ appeared first on Taste of Home.
source https://www.tasteofhome.com/article/jennifer-garner-chicken-soup/
0 Response to "Jennifer Garner Uses 2 Secret Ingredients to Make Her Famous ‘Leftover Chicken Soup’"
Post a Comment