Ultimate Flu Busting Chicken Soup Food
ULTIMATE FLU-BUSTING CHICKEN SOUP
This chicken soup is good for your soul and your health. Made from scratch, it's packed with ingredients to boost your immune system and ward off the illness. What it's not packed with is fat and empty calories. Reasearchers at the University of Nebraska found that homemade Chicken soup really does make you feel better when your sick. It reduces congestion and inflammation by limiting the movement of white blood cells that produce infection-related mucus. The result? Fewer sniffles. This version also harnesses the healthy power of tomatoes, potatoes, and garlic. Published in our local paper.
Provided by Judith N.
Categories Clear Soup
Time 2h20m
Yield 12 cups
Number Of Ingredients 12
Steps:
- Put chicken, celery, 2 cloves garlic, 1 cup carrots, the oregano sprig and half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium. Simmer 1 hour.
- Set aside chicken to cool and discard all veggies and herbs. Strain broth into a large bowl, skim fat from top, and set aside.
- Put oil, jalapeno, the chopped oregano leaves, 2 remaining garlic cloves (minced) and the remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables are just soft, about 5 minutes. Turn heat to high; add broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes.
- Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, salt and pepper to soup. Cook until warm.
Nutrition Facts : Calories 122.4, Fat 3.9, SaturatedFat 1.1, Cholesterol 23.2, Sodium 56.4, Carbohydrate 12.9, Fiber 2.1, Sugar 2.7, Protein 9.1
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- Get your broth ready by placing the whole chicken (including feet, necks, wings, etc) in a large stock pot with herbs, vegetables, onions and vinegar. Using vinegar is essential, as it helps pull the minerals out of the bones and into the stock. Cover with cold water.
- Cook at a strong simmer, partially covered, for about 90 minutes. You can tell that the chicken is ready when the meat can be easily separated from the bone.
- Remove the carrots and celery, but keep the onions and herbs in the stock. Drain liquid from the meat and set aside.
- Separate the meat from the bones so that you have at least 2 cups of shredded chicken to put into your soup. Throw extra into your soup if you’d like, or save it to throw on chicken sandwiches and salads!
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- 1. To make the stock, prepare the stock by placing the whole chicken (plus any additional bits: feet, necks, wingettes etc) in a large stock pot, with the vegetables, herbs and vinegar. Cover with cold water.
- 2. Cook at a strong simmer, partially covered, for roughly 90 minutes. The chicken will be ready when the meat starts to separate easily from the bone.
- 3. Remove the carrots and celery from the cooking pot and discard. Drain liquid from the meat and set aside (you can keep the onions and herbs in the stock).
- 4. Separate the meat from the bone and set aside 2 cups of shredded chicken for your soup (any leftovers can be used in chicken sandwiches).
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