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

FRENCH MARKET SOUP



French Market Soup image

An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.-Terri Lowe, Lumberton, Texas

Provided by Taste of Home

Categories     Lunch

Time 4h50m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 14

3 cups assorted dried beans for soup
2 smoked ham hocks
12 cups water
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (28 ounces) crushed tomatoes, undrained
2 medium onions, chopped
1/4 to 1/3 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon chili powder
1 pound smoked kielbasa, chopped
1-1/2 cups cubed cooked chicken
1/2 cup dry red wine or chicken broth
1/2 cup minced fresh parsley

Steps:

  • Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

Nutrition Facts : Calories 291 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.

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