People often don't think about adding sous vide chicken to dishes that would normally cook it. A great example is this flavorful chicken soup. Normally you cook the chicken in the soup, but it usually dries it out and overcooks it. Making the soup separately with some flavorful chicken stock and lots of vegetables while you cook the chicken sous vide results in more tender chunks of chicken.
Make sure you use good chicken stock, I recommend making your own at home, it's really easy, especially if you have a pressure cooker. Here's my recipe for turkey stock, but it would work with chicken just as well.
I usually sous vide my chicken breasts at 141°F (60.5°C) until they are pasteurized, but you can go a little higher or lower depending on how you like them done.
When I want to try some more flavorful chicken, I often turn to Crowd Cow.
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Preheat the water bath to 141°F (60.5°C).
Salt and pepper the chicken then sprinkle with the coriander. Place them in the sous vide bag, then seal. Put the bag in the water bath and cook the chicken for 2 to 4 hours, until pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat some oil in a pot over medium heat. Add the onion, carrot, pepper, mushrooms and garlic to the oil and cook until softened. Add the chicken stock, rosemary, and bay leaf. Bring to a simmer and let barely simmer uncovered for at least 20 minutes, and up to 60 minutes, for the vegetables to break down and the soup to reduce and thicken. At the end, add the frozen peas and let heat through. Season with salt and pepper.
Take the sous vide bag out of the water and remove the cooked chicken from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the chicken then quickly sear it until it starts to brown. Remove from the heat and cut into bite-sized chunks.
Ladle the soup base into a bowl and add chunks of the sous vide chicken. Serve with the crusty bread on the side.
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