Chicken Soup For The Cold Recipes

CHICKEN SOUP FOR A COLD

Chicken Soup for a Cold image

My mom always made this soup for me when I was sick. Now I make it for my family. The garlic and the lime are both really good for colds. As little salt as possible should be used.

Provided by One Little Deer

Categories High Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (4 lb) skinless chicken, rinsed
1 teaspoon dried thyme
1 dried bay leaf
2 garlic cloves, minced
1 chicken bouillon cube
salt and pepper
1 cup sliced celery
1 cup chopped carrot
1 cup potato, diced
4 ounces egg noodles
1/4 cup freshly chopped fresh parsley leaves, stems removed
2 limes, juice of

Steps:

In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.

CHICKEN SOUP FOR THE COLD

Chicken Soup for the Cold image

Make and share this Chicken Soup for the Cold recipe from Food.com.

Provided by Southern Polar Bear

Categories Clear Soup

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 medium leeks, finely dice the white part only
1/4 cup butter
1/4 cup olive oil
2 medium carrots, peeled and finely chopped
3 celery ribs, finely chopped
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 1/2 quarts chicken stock (homemade or good quality)
1 cup dry white wine
2 whole chicken breasts, skinned and boned
8 medium white button mushrooms, sliced
2 cups cooked thin egg noodles
4 ounces green beans, ends trimmed off and cut on the diagonal
3 tablespoons chopped fresh Italian parsley

Steps:

Cook the egg noodles until al dente.
Drain the water from the noodles and coat in olive oil to prevent sticking.
Set the noodles aside.
Melt butter in a Dutch oven or soup pot over medium-low heat.
Add 1/4 cup olive oil.
Add leeks, carrots, celery, salt, and pepper.
Cook gently for about 5 minutes.
Remove from heat.
Heat the chicken stock and wine in a second large saucepan to boiling.
Add the chicken breasts.
Reduce the heat and simmer uncovered for 15 minutes.
Remove the chicken breasts, let cool, and then shred.
Add the stock, green beans, mushrooms, to the vegetables.
Simmer uncovered over low heat for 10 minutes.
Taste the green beans to make sure they are tender, cook longer if necessary.
Add the cooked noodles and shredded chicken.
Cook for about 5 minutes.
Add the chopped parsley and stir well.
Serve immediately.

Nutrition Facts : Calories 871.1, Fat 46.9, SaturatedFat 15.2, Cholesterol 157.3, Sodium 1969.3, Carbohydrate 50.1, Fiber 4.3, Sugar 15.1, Protein 51.1

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