Chicken Soup, but Make It Sassy.
Alison Roman updates the classic with potatoes, lemon and handfuls of dill.
((DEFINITELY dill! I ALWAYS use it; Grandma did.))'
'Chicken soup is a warm, comforting, cure-all, home-cooking classic.
It is also maybe a little boring.
Not that there’s anything wrong with a clear golden broth flecked with bits of chicken and thin carrot coins. It is delicious, of course, and sometimes — especially if you’re not feeling your best — boring is good, and what you need.
That said, don’t you wish that sometimes your chicken soup was a little heartier, a little sassier — well, a little less boring?
Maybe that means a version that is slightly more stew than soup, thanks to the thickening power of tiny, sliced potatoes. Perhaps the sweetness is toned down, because you’ve used fennel instead of carrots, and you’re using it all of the ways — bulbs, stem, seeds — which add earthiness.
Maybe the broth is a bit herbier because it’s loaded with plenty of fresh dill, and maybe it’s a bit brighter since you’ve added a whole chopped lemon — peel, flesh and all. If you want to get crazy, you could add a dollop of something creamy, like sour cream or full-fat Greek yogurt, to make the mixture even richer, almost like the filling of a chicken potpie.
At this point, you’re on your way to a very sassy soup — but you could take it one step further with a fried dill and fennel seed situation I use to top each bowl.'
https://www.nytimes.com/2019/03/01/dining/chicken-soup-recipe.html?
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