Chicken on Sunday = Chicken Tomatillo Soup on Day 2

I love visiting other people’s gardens and tasting food they cook from their garden. So when I went to visit Pat D.’s garden in Castleton, VA, I was in for a treat. She asked me to stay for lunch, and served a most intriguing Tomatillo Chicken soup: pale green, slightly sour with a hint of heat, it was very pleasant. I, of course, requested the recipe since tomatillos are now behaving almost like a weed in my garden – albeit a welcomed one – as they pop everywhere. Pat said she got the recipe from the internet years ago when she was trying to figure what to do with all those tomatillos. Her husband Ed has been making the soup ever since and they both love it. The original recipe called for 2 chicken breasts that one has to pound and then sautéed. I thought left over from a roast chicken – especially dark meat – would work even better. And it did. Pat’s recipe did not called for any spice, I added some coriander seeds. My recipe has less meat than hers (feel free to add more to your taste) and is also thicker. Remember, we are using meat from the chicken roasted on Sunday.

A bowl of Tomatillo Chicken Soup

Tomatillo Chicken Soup

Yields: 4 to 6 servings as main course

  • 2 green fresh jalapeno peppers
  • 1 cup already cooked chicken meat – from one leg and thigh – cut into small pieces (or other parts)
  • 3 Tablespoon olive oil
  • Salt
  • 1 large yellow onion
  • 3 garlic cloves, minced
  • 1 teaspoon coriander seeds, green (i.e. fresh) if possible
  • 2 pound fresh tomatillos, a mix of yellow (mature) and green (immature) if possible, husk removed
  • 4 cups chicken broth from the broth you made the night before
  • A few tablespoons of minced fresh cilantro leaves
  1. Carefully slice the jalapenos, lengthwise, cut out the white parts and remove seeds. Roughly chop. Use rubber cloves if you are sensitive to the heat. Set aside.
  2. Peel and slice onion into rings. Heat up pan on medium heat, add oil, add onions. Salt to taste. Sauté, stirring occasionally, until soft and lightly colored – 15 minutes. Add garlic and the coriander seeds. Sauté another minute.
  3. While onions are cooking, wash and halve the husked tomatillos. Add to onions after stirring garlic in. Add jalapenos. Add the chicken broth. Bring to boil, reduce heat, cover, and simmer until the tomatillos are soft – about 15 minutes.
  4. Puree in blender, solids first, in small batches to avoid burning yourself with spouting hot liquid.
  5. Serve and garnish with minced cilantro leaves. With additional hot sauce on the side and some baked corn tortilla chips. or with cheese quesadillas.

Note 1: For the two of us, this makes one dinner with plenty left to become the basis for a hearty chowder two nights later.

Note 2: The soup freezes well, if you rather do that.

Next post: Day 3: Fall Rainbow Stir-fry

6 thoughts on “Chicken on Sunday = Chicken Tomatillo Soup on Day 2”

  • Oh, I never would have thought to use tomatillos in soup, but that sounds delicious! I’m a big fan of roasting & re-using chicken too. The one I made Sunday was also used in a cheese & squash pasta, and in my chicken soup Tuesday.

  • I love your recipes and like to print them for my recipe book. However, there seems to be no way to print only the recipe – I have to waste my printer ink with three pages of extraneous listings of website links, etc.
    Is there anyway I can just print the recipe?

  • Susan – thank you for asking this: I bet other reader have the same question!
    I am planningon adding a Print-only Recipe feature – but that may take me a while: I am not very savvy on a lot of those technical things and I am learning as I go.

    Here is a suggestion for you (I know it’s possible in both FireFox and Explorer, and I imagine other browsers have a similar feature): highlight what you want to print using your mouse, then go to File on the Menu bar, choose Print; under Print Range (or Page Range depending on the browser), select “Selection”, and then OK or Print (depending on browser). This should print only what you highlighted.

    If that does not work, let me know (and let me know which browser yo are using)and I’ll see what I can find out; even e-mail you a couple of screen shots to see if that helps.

  • To print, select holding mouse button down. Click the print icon and check the print selection button and you will not have to print all the pages. Good recipe. Don you have more regional recipes?

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