Comforting Curing Cleansing Cold Buster Soup Food

COMFORTING, CURING, CLEANSING COLD-BUSTER SOUP

Steps:

• - Place all ingredients in a large pot.
• - Bring to a boil, stirring occasionally.
• - Remove garlic cloves, squash with a fork, and put back into the broth.
• Add-ins.
• leftover cooked chicken or beef.
• peas.
• baby carrots.
• rice noodles.

COLD CURE SOUP

Steps:

• In a large saucepan, combine chicken, carrot, onion, cinnamon,
• ginger and salt. Add 3 quarts water, orange zest and juice. Place
• over high heat, and bring to a boil, then reduce heat to low. Simmer,
• uncovered, until liquid has reduced to about half and chicken flavor
• is strong, 1 1/2 to 2 hours.
• Pour through a fine mesh strainer into a bowl, and discard solids.
• Allow broth to cool, then refrigerate overnight. When ready to serve,
• remove layer of solidified fat from surface, and wipe surface of
• congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated
• for up to three days.
• To serve, warm soup, ladle into mugs or bowls, and garnish.

COLD-BUSTING GINGER CHICKEN NOODLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
• Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
• Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
• Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.