Chicken Soup For Curing Colds Food

CURE MY COLD! CHICKEN SOUP

Steps:

• In a 5 or 6 quart stock pot over moderate heat, melt the butter in the oil. Add the chicken and brown it lightly, stirring occasionally -- about 5 minutes.
• Add the stock, carrots, celery, onion, rice, parsley, salt and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.

CHICKEN SOUP FOR A COLD

Steps:

• In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
• Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
• Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.

CHICKEN SOUP FOR CURING COLDS

Steps:

• Take the chicken backs, rinse them off. Stick them into your soup pot, covered by at least three inches of water. Put the lid on, turn on the stove to high.
• While waiting for that to start boiling, cut one of the onions in half, toss it in the pot too, with some cloves of garlic and the poblanos. Once it boils, leave it to simmer for an hour and a half or two hours.
• While you're waiting on the broth to cook down, you want to take your onions and cut them into 1cm by 1cm bits, carrots little cubes are nice, so are slices, same with sweet potato, peel and slice the garlic. Prepare any other veggies you like. When the broth is ready (taste it), and remember to check on it every twenty minutes, you don't want it to boil away and scorch your pot. You want to remove all the solids from the broth. This can be done in two ways. Use a sieve and pour the whole thing into another pot, and the sieve catches the solids, Or you can fish around in the pot with a giant slotted spoon. If you want you can pull any remaining meat off the bones of the chicken and throw them into the broth, or just throw it all out.
• Add your pasta and wait for it to come to a boil again. Then you wanna add 2/3 of your remaining onions and garlic, and your vegetables, starting from the hardest vegetable (burdock root) and work your way to the softest vegetable. How it works is that you add one, wait for the soup start to boil again, ponder something for a minute or two, add the next vegetable, ponder etc. After you add the last veggie, taste the soup, and salt it. One minute before you turn off the soup, add the last of the onions, garlic, and the fresh chilies, which should be chopped into the smallest pieces possible. They are added at the beginning and middle for flavor, but added at the end for the medical boost they give your immune system.

CURE A COLD CHICKEN SOUP

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.

CURE-A-COLD SPRING CHICKEN SOUP (FROM RACHAEL RAY)

Steps:

• In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.
• While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.
• Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.