Good Eats Indian Summer Soup
This chef-curated Good Eats Indian Summer Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 33g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 456 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Good Eats Indian Summer Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Good Eats Indian Summer Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Good Eats Indian Summer Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Yield: 8 Servings
- Ingredients
- 3 chicken breasts (about 16 ounces) boned and skinned
- 2 ts oil
- 1 salt to taste
- 1 pepper freshly ground
- 1 md onion sliced 1/4 thick
- 1 poblano pepper
- 2 tb butter
- 3 cloves garlic minced
- 2 c mushrooms sliced
- 8 oz frozen corn
- 1 qt water
- 1 lb processed american cheese cubed
- 4 tb cornstarch
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Instructions Rinse, pat dry and lightly brush chicken breasts with oilStep 2: Technique & Execution
Season with salt and pepperStep 3: Technique & Execution
Slice onion into 1/4inch thick rings, but do not separate ringsStep 4: Technique & Execution
Rinse poblano and pat dryStep 5: Technique & Execution
Place onion, pepper and chicken over medium coals or grill over medium heat 10 to 15 minutes or until vegetables are soft and chicken is done (the juices should run clear)Step 6: Technique & Execution
Place pepper in a small paper sack while still hot from the fire and let it cool for 20 minutesChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 456 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 33g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 18g | Complex, slow-digesting dietary fiber |
| Fat | 19g | Wholesome dietary lipids for micronutrient absorption |
Good Eats Indian Summer Soup
This chef-curated Good Eats Indian Summer Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Instructions Rinse, pat dry and lightly brush chicken breasts with oil
Technique & Execution: Season with salt and pepper
Technique & Execution: Slice onion into 1/4inch thick rings, but do not separate rings
Technique & Execution: Rinse poblano and pat dry
Technique & Execution: Place onion, pepper and chicken over medium coals or grill over medium heat 10 to 15 minutes or until vegetables are soft and chicken is done (the juices should run clear)
Technique & Execution: Place pepper in a small paper sack while still hot from the fire and let it cool for 20 minutes
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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