It the midst of boxes and chaos and moving I got really sick. I have not been this sick in years. Mostly what I want to do is sleep, have some hot herbal tea ,and chicken broth. Today is a landmark day as I feel a little better which means being up for a bout 45 minutes before I am totally blown out with exhaustion. Sorry, I'm not very interesting these days and not too much fun. Just wanted to check in and say I'm still here just a bit under the weather at the moment.
This recipe was taken from the Chef Maven November 30, 2008
http://thechefmaven.com/2008/11/30/best-chicken-soup-recipe-for-colds-and-flu/
Chicken Soup
The cooking process is rather simple, you will be adding the ingredients along with the chicken and water and allowing it all to boil then simmer for at least 90 minutes until the chicken is done. Then removing the chicken allowing it to cool so that you can remove the meat from the bones. Then cooking your noodles separately if you want to add them to your soup, then adding the last of the reserved veggies to your soup and returning the now-deboned chicken along with the noodles to the soup and serving it up to you and your family.
Ingredients:
One large Soup Pot
chicken pieces – I used three leg quarters (legs and thighs)
2 tablespoons olive oil
4 stalks celery – diced (reserve one stalk)
2 jalapenos – diced (or more)
2 medium sized onions – diced
3 large carrots – diced (reserve one carrot)
2+ teaspoons kosher salt
1/2 teaspoon fresh cracked pepper
1 teaspoon+ red pepper flakes
1/4 teaspoon cayenne pepper
4 tablespoons of FRESH rosemary, minced
1/2 teaspoon cumin
4-6 whole ‘cloves’ of allspice
2 large bay leaves – fresh or dried
6-8 cups of water
2 tablespoons of ‘better than bouillon’ chicken flavored paste (optional)
4 stalks of scallions – diced and added at the end.
2 cups dried noodles (optional & cooked separately near the end)
chopped fresh parsley or cilantro added at end or to the bowls when serving.
Directions:
Gather your ingredients and place your large stock pot on your stove or even use your slow cooker.
Add olive oil to your stock pot (if you are using your slow cooker omit this step and simply add your ingredients to the slow cooker starting with the vegetables first, then add the chicken, then the water and turn it on)
Remember to reserve one celery stalk, one carrot and all the scallions – you will be adding those last to the soup pot once your chicken has cooked and you have removed the meat from the bones and replaced it back into the soup – this keeps them slightly crunchy and adds color)
Add diced onions, celery and carrots to the mix and turn the heat under pot.
Allow the vegetables to sweat for 5-7 minutes, stirring occasionally.
While vegetables are cooking, remove skin off chicken and separate legs from thighs.
Add chicken to pot, add all remaining ingredients: garlic, spices, salt and pepper, jalapenos, etc. (except for one carrot, one celery stalk, scallions)
Add water to pot enough to bring the water level to about one inch from the top.
Allow to come to a boil, then lower heat and allow the soup to simmer for at least 90 minutes.
Scoop out chicken. Let cool slightly so it is easier to remove meat from bones.
While noodles are cooking (see next step) and chicken is cooling, add the reserved diced carrot, celery and scallions to the soup.
When removing meat from the chicken bones, I like to keep the chicken in chunks.
Cook noodles separately and when done drain and rinse noodles before adding to soup.
Serve up in bowls to feed your cold and starve your fever!
The cooking process is rather simple, you will be adding the ingredients along with the chicken and water and allowing it all to boil then simmer for at least 90 minutes until the chicken is done. Then removing the chicken allowing it to cool so that you can remove the meat from the bones. Then cooking your noodles separately if you want to add them to your soup, then adding the last of the reserved veggies to your soup and returning the now-deboned chicken along with the noodles to the soup and serving it up to you and your family.
Ingredients:
One large Soup Pot
chicken pieces – I used three leg quarters (legs and thighs)
2 tablespoons olive oil
4 stalks celery – diced (reserve one stalk)
2 jalapenos – diced (or more)
2 medium sized onions – diced
3 large carrots – diced (reserve one carrot)
2+ teaspoons kosher salt
1/2 teaspoon fresh cracked pepper
1 teaspoon+ red pepper flakes
1/4 teaspoon cayenne pepper
4 tablespoons of FRESH rosemary, minced
1/2 teaspoon cumin
4-6 whole ‘cloves’ of allspice
2 large bay leaves – fresh or dried
6-8 cups of water
2 tablespoons of ‘better than bouillon’ chicken flavored paste (optional)
4 stalks of scallions – diced and added at the end.
2 cups dried noodles (optional & cooked separately near the end)
chopped fresh parsley or cilantro added at end or to the bowls when serving.
Directions:
Gather your ingredients and place your large stock pot on your stove or even use your slow cooker.
Add olive oil to your stock pot (if you are using your slow cooker omit this step and simply add your ingredients to the slow cooker starting with the vegetables first, then add the chicken, then the water and turn it on)
Remember to reserve one celery stalk, one carrot and all the scallions – you will be adding those last to the soup pot once your chicken has cooked and you have removed the meat from the bones and replaced it back into the soup – this keeps them slightly crunchy and adds color)
Add diced onions, celery and carrots to the mix and turn the heat under pot.
Allow the vegetables to sweat for 5-7 minutes, stirring occasionally.
While vegetables are cooking, remove skin off chicken and separate legs from thighs.
Add chicken to pot, add all remaining ingredients: garlic, spices, salt and pepper, jalapenos, etc. (except for one carrot, one celery stalk, scallions)
Add water to pot enough to bring the water level to about one inch from the top.
Allow to come to a boil, then lower heat and allow the soup to simmer for at least 90 minutes.
Scoop out chicken. Let cool slightly so it is easier to remove meat from bones.
While noodles are cooking (see next step) and chicken is cooling, add the reserved diced carrot, celery and scallions to the soup.
When removing meat from the chicken bones, I like to keep the chicken in chunks.
Cook noodles separately and when done drain and rinse noodles before adding to soup.
Serve up in bowls to feed your cold and starve your fever!
Thank you Chef Mavan I will be using your recipe today,
to everyone else, namaste and good health.
1 comment:
Thanks so much for sharing my recipe with the world on your blog! And I certainly liked the few changes you made as well. It's those fresh spices that really help...
Im sure you are feeling better along with many other people who have made the now famous soup thanks to you!
Leah aka The Chef Maven
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