French Hangover Chicken Soup Recipes

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FRENCH HANGOVER CHICKEN SOUP



French Hangover Chicken Soup image

From the blog CHOW: This cold-weather soup, featured in cookbook author/Francophile Dorie Greenspan's Around My French Table, is described as Provence's version of America's chicken soup. This simple, subtle garlic concoction is used to cure colds, as well as the more common hangover. Dorie likes to start with three eggs yolks, adding as many as three more. We made it several times and settled on the richer version with the full six. Use the leftover whites for chocolate mousse, another great cure-all.

Provided by Raquel Grinnell

Categories     Chicken

Time 1h

Yield 1 pot, 6 serving(s)

Number Of Ingredients 10

10 medium garlic cloves, peeled (about 1 large head)
6 fresh sage leaves
2 bay leaves
2 large fresh thyme sprigs
6 cups water (or 3 cups water and 3 cups chicken or vegetable broth)
1 teaspoon kosher salt, plus more as needed
6 large egg yolks
1 cup parmesan cheese, finely grated (about 3 ounces)
black pepper, freshly ground
1 teaspoon extra virgin olive oil, for serving

Steps:

  • Halve each garlic clove and remove the germ in the center; discard the germ. Thinly slice the garlic and place in a large saucepan.
  • Tie the sage, bay leaves, and thyme together with butcher's twine, or bundle them in a piece of cheesecloth tied closed with twine. Place the herb bundle in the saucepan, along with the water (or water and broth) and the measured salt. Bring to a boil over high heat, reduce the heat to low, and simmer gently for 30 minutes. Discard the herb bundle, keeping the broth at a simmer.
  • Place the yolks and cheese in a medium bowl and whisk to combine. Add a few ladlefuls of soup to the cheese mixture and whisk until smooth. While whisking the soup in the saucepan, gradually add the cheese-soup mixture in a steady stream (the yolks will thicken the soup somewhat). Remove the pot from the heat and whisk for 1 minute more (if you keep it over the heat too long, the yolks may curdle). Taste the soup and season with salt and pepper as needed. Serve immediately, with a drizzle of olive oil over each portion.

Nutrition Facts : Calories 140.7, Fat 10.1, SaturatedFat 4.6, Cholesterol 199.1, Sodium 658.5, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 9.4

CHICKEN SOUP FRANCAISE



Chicken Soup Francaise image

This soup is good for what ails you! If you want, you can substitute pre-cooked chicken and reduce the cooking time in step 3 by 2 minutes. Anyway you make it, it is quick and easy, but very satisfying!

Provided by breezermom

Categories     One Dish Meal

Time 1h6m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, coarsely chopped
3 garlic cloves, thinly sliced
1 large red bell pepper, cored, seeded, and diced
1 large green bell pepper, cored seeded, and diced
2 medium zucchini, halved lengthwise and sliced 1/4 inch thick
1/2 teaspoon dried marjoram, crumbled
1 (8 ounce) can tomato sauce
4 3/4 cups basic chicken stock, I use Basic Chicken Stock
6 ounces broad egg noodles
1 1/4 lbs boneless skinless chicken thighs, cut into 1/2 inch cubes
1/4 teaspoon salt

Steps:

  • Heat the oil in a large saucepan over moderate heat for 1 minute. Add the onion and saute until limp, about 5 minutes. Add the garlic and saute 1 minute more.
  • Stir in the red and green peppers. Cover, and cook over moderately low heat, stirring occasionally for 5 minutes. Add the zucchini and marjoram, cover, and cook, stirring occasionally, for 7 minutes.
  • Add the tomato sauce, cover and simmer for 5 minutes. Then add the stock and bring to a boil over high heat. Add the noodles, cover, and boil for 5 minutes. Add the chicken and salt, reduce heat to medium, cover and simmer until the chicken is cooked. Enjoy!

Nutrition Facts : Calories 458.6, Fat 17.2, SaturatedFat 3.6, Cholesterol 139, Sodium 990, Carbohydrate 36.3, Fiber 4.4, Sugar 12.7, Protein 40.2

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  • Tie the sage, bay leaves, and thyme together with butcher’s twine. Place the herb bundle in the saucepan, along with the water and broth and salt. Bring to a boil then reduce the heat and simmer gently for 30 minutes. Discard the herbs and continue to simmer
  • Place the yolks and cheese in a medium bowl and whisk to combine. Add a few ladles of soup to the cheese mixture and whisk until smooth. While whisking the soup in the saucepan, gradually add the cheese-soup mixture in a steady stream to prevent the eggs from curdling.
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