Try this Chicken Chili Pt 1 recipe, or contribute your own. "Celery" and "Corn" are two tags used to describe Chicken Chili Pt 1.
NEW YORK - There is only one real soup man. The original "soup man" of the International Soup Kitchen in Manhattan has spawned imitators galore. But Al Yeganeh, once parodied on "Seinfeld" as the "Soup Nazi," is the real thing. So wonderful is his soup that in the latest Zagat Survey, Yeganehs tiny takeout shop received a higher rating than Le Cirque 2000, 27 out of a possible 30 (to Le Cirques 25). Soup, to Yeganeh, is "holy," and he insists that customers follow his simple rules to make the long line outside his place run smoothly: Have your money ready, place your order without dithering or commentary, move to the extreme left. Soup Mans recipe: Yeganeh makes both chicken chili and turkey chili. This recipe is adapted from a turkey chili recipe that he prepared on the "Late Show With David Letterman," but you could substitute turkey stock and one small turkey for the chicken. When you make it, you will understand why Yeganeh has to work as hard as he does and sleep as little as he does. But once you have all the ingredients on hand, it is not really difficult. Place stock or broth, onion, carrots, celery, thyme, oregano, bay leaves, garlic, peppercorns and chicken in stockpot and add enough cold water to cover chicken. Bring to a boil, turn down heat, cover and simmer 1 1/2 hours, or until chicken is tender. Remove chicken. When cool enough to handle, remove bones, discard skin, reserve meat and return bones to stockpot. Cover and continue cooking for another 2 1/2 to 3 hours. Strain. Heat oil in a clean, large soup pot. Add onions and garlic, sauteing until onions are translucent. Add celery, carrot and potatoes. Sweat, covered, over medium heat for 30 minutes, until the vegetables are soft, stirring continued in part 2
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