Cure A Cold Chicken Soup Recipes

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CURE A COLD CHICKEN SOUP



Cure a Cold Chicken Soup image

This is a rather rustic chicken soup--it's not that pretty to look at, but it tastes wonderful and is a favorite of mine. I've come up with this recipe--it's not really original--but it's good.

Provided by mysticchyna

Categories     Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (3 lb) chicken (may be used whole or cut up)
2 quarts cold water
4 carrots, sliced
3 celery ribs, sliced
1 onion, chopped
4 garlic cloves, minced
2 teaspoons poultry seasoning
2 teaspoons salt
2 teaspoons peppercorns
1 teaspoon ground pepper
3 bay leaves
2 potatoes, cut into about 1 inch chunks
3 tablespoons fresh parsley (optional)
2 tablespoons fresh dill or 1 teaspoon dried dill

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.

Nutrition Facts : Calories 412.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 103.5, Sodium 932.5, Carbohydrate 27.1, Fiber 6.4, Sugar 3.7, Protein 29.2

CURE MY COLD! CHICKEN SOUP



Cure My Cold! Chicken Soup image

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

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon vegetable oil
1 lb boneless skinned chicken breast, cut into 3/4-inch cubes
1 quart basic chicken stock, I like Basic Chicken Stock
2 medium carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 large yellow onion, finely chopped
1/2 cup long-grain rice
2 tablespoons parsley, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

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

COLD CURE SOUP



Cold Cure Soup image

This soup started life as quite a different thing. I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most. So I cut to the chase. A supermarket packet of chicken wings, a stick of cinnamon, a carrot, an onion, a knob of ginger and the juice and zest of an orange left to simmer on the stove make a restorative broth that delights, soothes and helps fight off winter blues. I like it sprinkled with chopped cilantro and chilies, but you could make more of a meal of it by adding shredded chicken and noodles. (This recipe originally called for a Seville orange, but we've modified it so it can be made with a combination of orange and lime juice. If you have access to Seville oranges, all the better!)

Provided by Nigella Lawson

Categories     one pot, soups and stews, main course

Time 2h15m

Yield 4 servings (about 6 cups)

Number Of Ingredients 9

3 pounds chicken wings
1 carrot, peeled and halved
1 onion, peeled and halved
1 cinnamon stick
1 3-inch knob of ginger, peeled
1 tablespoon Maldon salt or 1 1/2 teaspoons table salt
1/4 cup fresh citrus juice (2 parts orange juice to 1 part lime juice), plus zest in strips
Chopped cilantro, for garnish
1 small red chili pepper, seeded and cut into fine rings, for garnish

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.

Nutrition Facts : @context http, Calories 685, UnsaturatedFat 31 grams, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 14 grams, Sodium 971 milligrams, Sugar 3 grams, TransFat 0 grams

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