Asian five-spice is a staple in my pantry, it adds so much flavor to so many dishes. This five-star soup recipe takes chicken soup to a whole new dimension. The great thing about this soup is that you can pretty much add as many veggies as you like. I like my soup with an extra kick, so I added some jalapeno in addition to the five-spice which is typically a blend of (star anise, cloves, cinnamon, sichuan pepper & fennel).
I am opting for an off-dry Riesling to accentuate the five-spice powder in the soup. Remember, you want to pay attention to the spices and sauces when pairing wines. I really like the way a Riesling cools the palate with a touch of residual sweetness and also makes the flavors pop with its vibrant acidity. The best Rieslings in the world come from Germany, particularly from the regions of Mosel and Rheingau. The steep slate slopes add a minerality that can’t be found anywhere else. Riesling is also known for its piercing acidity that make it an incredible partner with an array of dishes.
For an affordable weeknight pairing under $15, here are a few recommended producers that are widely available for purchase.
High-Def Riesling, Mosel, Germany (SRP: $12)
Dr. Loosen”Dr. L” Riesling, Mosel, Germany (SRP: $13)
Kung Fu Girl Riesling, Columbia Valley, Washington, USA (SRP: $14)
Recipe: Five-Spice Chicken Soup
2 tbsp. olive or grapeseed oil
1 leek (thinly sliced)
2 cloves of minced garlic
1 jalapeño (seeded)
2 tbsp. five-spice (if you like a milder version, only add 1 tbsp and omit the jalapeno)
1/2 tbsp. sea salt
1/2 tbsp freshly ground black pepper
1 head bok choy (chopped)
1 red pepper (julienned)
1 cup broccoli (chopped)
1 zucchini (sliced)
2 cups shredded chicken
32 oz homemade chicken stock or organic
1 cup coconut milk
scallions (optional for garnish)
In a large stock pot, heat olive oil and add leeks. Let cook for about 5-7 minutes until translucent, add garlic and jalapeno and cook for about 30 seconds to release aromatics. Add 5 spice, salt & pepper and stir with veggies to release the oils in the spice. Add the rest of the veggies, chicken stock & coconut milk and let cook for about 30 minutes until all flavors are well combined. Add additional stock or water if needed to make sure veggies are covered. Add 2 cups of cooked shredded chicken and warm through. Serve immediately. Add chopped scallions for garnish.
When I don’t have time to make a roast chicken, I usually poach alot of chicken on Sundays and shred it while it’s warm. This way I have plenty of chicken on hand to add to weeknight recipes. To poach chicken, take a large stock pot and add enough water or chicken stock to cover chicken breasts. Add 1 tbsp. peppercorns, 1 tbsp. sea salt, 1 bay leaf, 1 tbsp. garlic powder and 1 tbsp. Italian seasoning to flavor the chicken. Bring to a boil and reduce heat right away to low and cook another 15-20 minutes. Drain and let cool. Shred or slice chicken.