# 77 Organic Chicken Soups: Multinational Meals-in-a-Pot
hands-on

For a bird that can’t fly, the chicken has traveled far – and at every stop a pot was waiting. Although chicken soup has taken on a wealth of local accents, it all began as we begin here: with amazing stock. Bone broths are mineralrich, nourishing, and eminently freezable. We’ll make one from a whole chicken, one from roasted wings, and one from roasted bones. With such stock on hand, in very little time you can be sipping soups that taste as if they’ve been simmered all day. Classic Jewish Penicillin with Dilled Matzo Balls; Mexican Tortilla Soup; Thai-Spiced Coconut-Chicken Soup with Mushrooms & Lemongrass; Moroccan Chicken Soup with Chickpeas and Couscous; and Italian Chicken Soup with Escarole & White Beans. (All recipes contain organic chicken; optional dairy is used in one dish.)

Thursday, February 18, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110