FEEL-GOOD CHICKEN SOUP
This brothy ginger, soy, and chile-scented Asian chicken soup is bound to make anyone feel 110% better.
Provided by Donna Hay
Categories HarperCollins Dinner Winter Soup/Stew Chicken Chile Pepper Ginger Garlic
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the stock, ginger, and soy sauce in a large saucepan over high heat and bring to the boil. Add the gai lan and cook for 1 minute or until just tender. Divide the chicken, onion and chile between serving bowls and ladle the broth and gai lan over to serve.
SIMPLE CHICKEN NOODLE SOUP
Steps:
- Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.
- Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.
- Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.
- Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.
SPICY FEEL-GOOD CHICKEN SOUP
The squash and cabbage greens are seasonal and healthy, but you can add whatever veggies you like.
Provided by Camille Becerra
Categories Bon Appétit Chicken Soup/Stew Cabbage Squash Lime Kid-Friendly Dinner Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat stock in a large pot over medium.
- Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8-10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
- Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.
- Do Ahead
- Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
FEEL BETTER CHICKEN NOODLE SOUP
I whipped this up last week when I was under the weather with a sinus infection/upper respiratory/fever thing. I had no appetite, but needed something warm and comforting, and this did the trick. (Oh, and my family didn't leave me any leftovers, either! Thanks a lot, guys!) I used frozen home-made chicken stock with chicken harvested from a small fryer, but in a pinch, canned broth and chicken might work, too. Any short pasta would be fine.
Provided by Gatorbek
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place broth, chicken, carrots, zucchini, and celery in a pot and bring to a boil over medium heat. Simmer for about 5 minutes, until the veggies begin to soften.
- Add noodles and cook for an additional 10 minutes. Ladle into a large mug (that you can hold and sip in bed!) and serve with saltine crackers.
- Feel better!
Nutrition Facts : Calories 501, Fat 11.9, SaturatedFat 3.2, Cholesterol 101.7, Sodium 771.4, Carbohydrate 62.4, Fiber 3.4, Sugar 11.1, Protein 34.2
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