CURE-ALL CHICKEN SOUP
This recipe is a classic version of chicken soup that adds all the original ingredients from some of the older versions I have found. All these versions used certain food types that were high in natural compounds that helped fight off the common cold and flu.
Provided by Chef Schwettybals
Categories Clear Soup
Time 1h20m
Yield 1 cups, 6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Heat oil in a pan over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
- 2. Add onion, carrot, turnips, parsnips, mushrooms, and celery to 1qt pot or dutch oven; sauté 10 minutes. Add garlic and caraway seeds; sauté 1 minute. Place herb sprigs and bay leaves on cheesecloth. Tie into a sachet and add to pot.
- 3. Add wine; bring to a boil. Cook 4 minutes. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
- 4. Add sweet potatoes; cook 6 minutes or until soft. Discard sachet. Stir in chopped parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Nutrition Facts : Calories 291.3, Fat 9.3, SaturatedFat 1.8, Cholesterol 75.3, Sodium 480.6, Carbohydrate 21.4, Fiber 4.4, Sugar 6.6, Protein 24.5
CURE MY COLD! CHICKEN SOUP
The steam and aroma coming out of this pot is sure to cure your cold, or at least help you feel better! This soup is wonderful whenever you are feeling blue....something about homemade chicken soup just helps everyone feel better. Not to mention the wonderful aroma in the house from cooking it!
Provided by breezermom
Categories Low Cholesterol
Time 45m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a 5 or 6 quart stock pot over moderate heat, melt the butter in the oil. Add the chicken and brown it lightly, stirring occasionally -- about 5 minutes.
- Add the stock, carrots, celery, onion, rice, parsley, salt and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
Nutrition Facts : Calories 516.3, Fat 16.6, SaturatedFat 5, Cholesterol 116.6, Sodium 914.9, Carbohydrate 45.5, Fiber 2.9, Sugar 9.7, Protein 43.6
CURE-A-COLD SPRING CHICKEN SOUP (FROM RACHAEL RAY)
Make and share this Cure-A-Cold Spring Chicken Soup (From Rachael Ray) recipe from Food.com.
Provided by karenschuller
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.
- While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.
- Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.
Nutrition Facts : Calories 363.2, Fat 10.8, SaturatedFat 2, Cholesterol 64.8, Sodium 860.1, Carbohydrate 41.4, Fiber 4.1, Sugar 7.6, Protein 24.9
CURE-ALL CHICKEN RICE SOUP
Make and share this Cure-All Chicken Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.
- Bring to a boil over high heat.
- Decrease heat to a simmer and cook until the chicken is cooked through, about 45 minutes.
- Remove the chicken and carrots from the pot and set aside.
- Strain the remaining liquid and discard the solids.
- Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes.
- Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.
- Cut the meat into bite-size pieces and thinly slice the carrots.
- Return the chicken and carrots to the pot.
- Simmer for 5 minutes.
- Adjust seasoning and stir in the parsley just before serving.
Nutrition Facts : Calories 382.2, Fat 20.6, SaturatedFat 5.9, Cholesterol 93.6, Sodium 842, Carbohydrate 23.2, Fiber 1.5, Sugar 2, Protein 24.3
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