Emilie's Notes:
2 whole chicken breasts, bone in and skin on Ask a question about this ingredient
1 onion, quartered Ask a question about this ingredient
1 cup chopped celery leaves and ribs Ask a question about this ingredient
4 cups chicken stock Ask a question about this ingredient
1/2 head cabbage, thinly shredded Ask a question about this ingredient
1 large jar salsa Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
4-5 cups frozen vegetables Ask a question about this ingredient
2 teaspoons cumin, or more to taste Ask a question about this ingredient
3 splashes Cholula, or more to taste Ask a question about this ingredient
1/4 cup chopped cilantro Ask a question about this ingredient
Cover the chicken with water, add onion, celery and leaves, pinch of salt, peppercorns if desired, and a pat of butter (don't ask me why, my mom always did). Stew chicken until done.
Ask a question about this stepAllow to cool and remove skin. Shred chicken.
Ask a question about this stepAdd chicken and stock to large pot. Add salsa and seasoning.
Ask a question about this stepAdd thawed vegetables. I usually use corn, green beans, and peas that I've frozen from the farmer's market, but you can use supermarket frozen or even canned vegetables. Use any combination of veggies you like. It's adaptable!
Ask a question about this stepAdd shredded cabbage and simmer soup for at least 30 min. Taste and add Cholula or other hot sauce as desired.
Ask a question about this stepIf I'm not dieting, it's good with tortilla strips on top. I also stir in some fresh cilantro before serving.
Ask a question about this stepI know there's a hot sauce by that name - maybe that's it?
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Yep, it's hot sauce. Anything would work, Tabasco or even Sriracha. We just prefer Cholula in this soup.