Cold Curing Chicken Soup Recipes

COLD CURE SOUP

Steps:

• In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice.
• Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1 1/2 to 2 hours.
• Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days.
• To serve, warm soup, ladle into mugs or bowls, and garnish.

CURE A COLD CHICKEN SOUP

Steps:

• In a soup pot place the chicken and cover with cold water about two inches from the top of the chicken.
• Bring to a simmer-- skim the white foam off of the top-- this will take about 10 minutes.
• When the foam stops coming to the top-- add the carrots, celery, onion, garlic, poultry seasoning, salt peppercorns and ground pepper and bay leaves.
• Simmer for about 45 minutes.
• Add the remaining ingredients and simmer another 20 minutes or until potatoes are fork tender.
• Taste soup and adjust seasonings to your taste.
• Remove the chicken pieces to a platter and let cool enough to handle--take the meat off the bones and put the chicken meat back into the soup pot.
• Enjoy and your cold will go away sooner.

COLD-CURING CHICKEN SOUP

Steps:

• Place all ingredients in cooker. Lock lid and bring to full pressure. Lower heat, maintaining pressure, and cook for 15 minutes. Let pressure drop naturally. Remove chicken and allow to cool. Remove skin and meat from bones. Discard skin and bones. Return meat to broth in cooker. Cook's Note: For chicken noodle soup, add noodles and simmer, uncovered until noodles are tender. May desire to add additional vegetables, as well.

COLD CURRIED CHICKEN SOUP

Steps:

• Melt butter in saucepan and stir in flour, salt and curry powder. Over medium heat, gradually stir in milk. Bring to a boil and boil 1 minute stirring constantly.
• Let cool.
• Combine remaining ingredients in blender until smooth. Stir this into the milk mixture. Chill thoroughly.
• Pour into soup bowls and garnish with almonds and chopped parsley.