CHICKEN SOUP WITH CHINESE HERBS RECIPE
An important herb in traditional Chinese medicine (TCM) is astragalus root, called Huang Qi in China. It's used to strengthen the body's immune system, known as wei qi in TCM. Astragalus root can be found dried in Chinese herbal shops or some natural health food stores. If you don't have access to astragalus, you can omit it from the recipe.
Provided by abbynkt
Categories Clear Soup
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken thoroughly and trim any excess skin and fat.
- 2. Fill the entire chicken cavity with rice. Place the chicken inside a covered stockpot and fill the pot with water so that the waterline is approximately 2 inches above the top of the chicken.
- 3. Place the bay leaf and sea salt in the stockpot. Bring to a boil, then turn down to medium - low so that the water is boiling gently.
- 4. Add the astragalus, ginger, and garlic and continue cooking for 2 hours or until the chicken and rice are well-cooked.
- To serve, cut a piece of chicken and place it in a bowl with some of the rice and soup.
- Garnish with green onion threads, Thai chilis (extremely spicy!), and a few drops of dark sesame oil. Enjoy!
Nutrition Facts : Calories 253.9, Fat 17.1, SaturatedFat 4.9, Cholesterol 85, Sodium 81, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 21.5
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
CHICKEN SOUP WITH PROVENçAL HERBS
Using dried beans instead of canned in this flavorful chicken soup results in a thicker soup with more complex flavor. Nothing soothes, nourishes and comforts like homemade chicken broth. Canned broth is a handy standby for quick soups, but homemade delivers maximum flavor while contributing minimal calories. The recipe below makes approximately 2 quarts of broth. You can cover and refrigerate for up to 2 days or freeze for up to 3 months.
Provided by JackieOhNo
Categories Beans
Time 11h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To make broth: Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
- Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.
- To make soup: Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight.
- Heat oil in a large pot over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add broth, wine , thyme, rosemary and bay leaf; bring to a boil. Drain the beans and add to the pot; cook until the beans are soft, about 2 hours. Remove the bay leaf and herb sprigs before serving.
Nutrition Facts : Calories 867.9, Fat 36.8, SaturatedFat 10.4, Cholesterol 171.8, Sodium 1701.4, Carbohydrate 66.2, Fiber 15.2, Sugar 9.9, Protein 62.5
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