Jays Hangover Chicken Soup Food
HANGOVER SOUP
There is a running joke in my family, that when you are hung over, you need a big bowl of Hangover Soup! lol...And it's true! No matter how sick you feel, you always feel better after a bowl. or two! ;)
Provided by TalentedMissRara
Categories Stocks
Time 45m
Yield 8-10 8-10 bowls, 8-24 serving(s)
Number Of Ingredients 10
Steps:
- First, take the meat of your choice, brown it in a frying pan with one half of the onion.
- Drain the meat and leave it in the pan until you are ready to put it in the pot.
- Boil your macaroni, drain and set aside the noodles in the strainer.
- Take your pot and add the 2 cans of tomatoes, dice the onion and throw it in the pot with the salt, pepper and garlic powder.
- When it gets to a nice boil, add the tomato paste, hamburger and macaroni.
- Let it boil down a bit, then add the 2 cups of water, stir.
- Now the optional part: If you want to add anything else to the recipe(like parmasean, etc.) this is the time to add it. Give the soup a stir and get out the bowls and spoons, because your Hangover Soup is done! :D Enjoy!
Nutrition Facts : Calories 258.9, Fat 6.6, SaturatedFat 2.5, Cholesterol 36.9, Sodium 1528.1, Carbohydrate 33.5, Fiber 4.6, Sugar 8.9, Protein 17.7
THE HANGOVER CURE POZOLE SOUP
In the midst of the winter a good soup recipe is always needed. Tonight I whipped up a simple soup. Pozole is a precolumbian soup that the Aztecs made highlighting hominy. Hominy is a corn that is soaked in lye so make sure you rinse this product thoroughly.
Provided by Spencer in STL
Categories Mexican
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a tablespoon and a half of oil over medium heat in a large dutch oven. Place chicken in dutch oven and brown about 4 or 5 minutes per side. Remove and set aside.
- Place onion, pepper, and carrot in pot and saute 4-5 minutes. Add garlic and saute 1 minute. Deglaze pan with can of El Pato and bring to simmer.
- Add the two cans of rinsed hominy, and add three cups of chicken stock. Bring to simmer and lower heat.
- Cook for 30 minutes then add spices and masa. Add your favorite hot sauce or a chipotle pepper if you want more heat especially if you used a bell pepper.
- Cook another 15 minutes or until soup has thickened.
- Serve with a dollop of sour cream and some minced cilantro if you want.
Nutrition Facts : Calories 493.9, Fat 24, SaturatedFat 6.5, Cholesterol 102.2, Sodium 965.3, Carbohydrate 35.9, Fiber 6.9, Sugar 6.2, Protein 32.7
GARLIC SOUP THAT CURES WHAT AILS YOU (AKA HANGOVER SOUP)
This is my favorite garlic soup of all. It is wonderful and each bite is as memorable as the first. This garlic soup differs from the ordinary garlic soup as it is hearty but also elegant. It is the kind of soup a person craves when recovering from a cold or a broken heart. It has cured a number of hangovers over the years although scrawled above the recipe I have written "Do not attempt to make with a really really bad hangover!!!!" - and I heed that warning, so plan ahead (I am pretty sure it means not to make it with a real bad hangover if you have to also make the stock). The combination of garlic, herbs and cloves is magic; the tomato juice adds zip and the unctuous egg yolk enrichment is balanced by the pasta's pleasant, soothing note. This will cure whatever ails you....For an even heartier entrée; place a poached egg on each croûte before ladling the soup over it. Wonderful! This soup is best when made with my Browned Vegetable Stock recipe (#150683), you could use other stock, but it would be a real shame.... a real shame.... so heighten your experience and make the stock as well... you won't be sorry. For a fine-but-not-fussy meal you'll be proud to set before anyone, try this soup with THE Salad ("the" Salad Recipe #150702) ... because you can never have too much garlic! LOL! Finish with a fruity dessert like a really good baked apple made with brown sugar and served with gingerbread and a dollop of yogurt..... yummy!
Provided by NcMysteryShopper
Categories Brunch
Time 1h
Yield 8 as a starter, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.
- Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done - 5 minutes for alphabets and 8-10 minutes for the larger shapes.
- Meanwhile beat the egg yolks in a small bowl.
- Put a croûte in each soup bowl and top with a handful of grated cheese.
- When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!
Nutrition Facts : Calories 219.7, Fat 9.1, SaturatedFat 4.9, Cholesterol 102.9, Sodium 345.7, Carbohydrate 25.7, Fiber 2.8, Sugar 3.7, Protein 10.5
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