Cure All Chicken Soup Recipes

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CURE-ALL CHICKEN SOUP



Cure-All Chicken Soup image

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

2 tablespoons olive oil
1 bone-in skinless chicken breast half
1 lb bone-in skinless chicken thigh
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped onions
1 cup chopped carrot
1 cup chopped turnip
1 cup chopped parsnip
1/2 cup celery, slices
1/2 cup sliced mushrooms
1 tablespoon minced fresh garlic
1 tablespoon caraway seed
3 fresh thyme sprigs
1 fresh rosemary sprig
2 bay leaves
1 cup pinot noir wine
4 cups unsalted chicken stock
1 cup cubed sweet potato
2 tablespoons chopped fresh parsley

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-ALL CHICKEN RICE SOUP



Cure-All Chicken Rice Soup image

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

1 (3 1/2 lb) whole chickens, rinsed, patted dry, and cut into 8 pieces
3 stalks celery, chopped
2 large carrots, halved crosswise
1 large yellow onion, halved through the root end
3 garlic cloves, finely chopped
2 bay leaves
2 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon dried tarragon
1 cup long-grain white rice
1/3 cup chopped fresh parsley

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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