Tim Chin
Inspired by a well-known canned soup, this recipe takes everything up several flavor notches. First, roast chicken wings before using them to create a robust and intensely savory broth. Then, cook rice in chicken fat and oil (set it aside when it’s done). Build the soup with charred onion, carrots, celery, frozen peas in the stock, and cooked chicken. Ladle the soup over rice in a bowl and wonder if you can ever go back to canned again.
