Feel Good Chicken Soup Food

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FEEL-GOOD CHICKEN SOUP



Feel-Good Chicken Soup image

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

2 liters Asian-Style Poached Chicken stock
1 tablespoon finely shredded ginger
2 tablespoons soy sauce
1 bunch gai lan (Chinese broccoli) (300g), trimmed
1 quantity shredded Asian-Style Poached Chicken (see basic recipe), heated through
3 green onions (scallions), sliced
2 long green chiles, thinly sliced

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.

SPICY FEEL-GOOD CHICKEN SOUP



Spicy Feel-Good Chicken Soup image

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

Spicy Chicken Stock
1 (2-pound) kabocha squash
4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
4 cups cooked chicken (see Spicy Chicken Stock)
Kosher salt, freshly ground pepper
1 jalapeño, thinly sliced
Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
1 (2-inch) piece ginger, peeled, finely grated
3 limes, cut into wedges

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



Feel Better Chicken Noodle Soup image

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

2 quarts chicken stock
1 1/2 cups cooked chicken (or more to taste)
2 carrots, peeled and sliced
1 zucchini, diced
1 celery rib, sliced
8 ounces egg noodles or 8 ounces elbow macaroni

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

SIMPLE CHICKEN NOODLE SOUP



Simple Chicken Noodle Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h55m

Yield 3 quarts

Number Of Ingredients 18

1 (3 to 4-pound) whole chicken
1 quart chicken stock or low-sodium chicken broth
2 quarts water
2 medium onions, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 sprigs fresh thyme
5 or 6 parsley stems
1 bay leaf
2 tablespoons unsalted butter
4 ounces whole button mushrooms, quartered
1/2 cup diced onions
1/2 cup sliced carrots
1/2 cup small-diced celery
2 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 pound dried vermicelli noodles
2 tablespoons chopped fresh parsley leaves

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.

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  • Place the scraps from the outer layers and ends of the onions, carrots and celery in a large stock pot. Add the chicken thighs on top along with a bay leaf, and season with salt and pepper. Add 8-10 cups of water, bring to a boil; reduce heat and simmer until chicken is fork-tender and cooked, about 20 minutes.
  • Remove chicken and shred; set aside. Strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leaf; set aside the broth.
  • Heat the olive oil in the same pot over medium-high heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 10 minutes. Add garlic and oregano, and cook until fragrant, about 1 minute.
  • Return the shredded chicken and strained chicken broth to the pot. Reduce the heat to low and simmer for 10 more minutes. Then add the vermicelli pasta and cook until the pasta is al dente, about 5 more minutes.


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  • Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed.
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  • Put your chicken, carrot, celery and bacon in a large saucepan, cover with water and bring to the boil.
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  • Heat the oil and melt the butter in the pan. Add the chicken, onion, garlic and remaining vegetables. Add the stock and bring to the boil over a low heat, skimming off any scum that rises to the surface.
  • Lift out the chicken pieces with a slotted spoon. When it’s cool enough, pick the meat off the bones and throw away the skin and bones. Leave some shredded chicken on the side to add to the soup when it is done. Place the meat in a food processor or blender. Add the soup and process until smooth (this may be done in batches).
  • Return the soup to the pan. If it is too thick, thin is down with a little more stock and water. If you are using cream, stir it in and heat through, but do not let the soup boil.


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  • One can eat soup on a budget. Leftover soups are not only good to preserve the environment but are also beneficial for the wallet. This is a perfect way to eat healthy homemade cheap soups.
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From bonappetit.com


FEEL GOOD CHICKEN SOUP RECIPE - NESTLE CLUB - YOUTUBE
Julius Maggi Kitchen's chef, Ms. Tess Sutilo, demonstrates how to make Feel Good Chicken Soup. For more recipes, check out http://www.nestleclub.com.ph.
From youtube.com


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