Cure All Chicken Soup Recipes

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.

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.

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.