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Old 09-14-2009, 11:47 AM   #1
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Default Post your medicinal chicken soup recipes!

I think maybe making some more chicken soup will help me feel a little in control over my life re: THE FLU. Can't get vaccinated (yet), but I can make some more soup for the freezer in case our house gets hit. I made maybe close to a gallon of this in late July when a co-worker came down with a nasty Type B flu and froze it in single serving portions. I think we need some more, just in case.

This recipe was originally from Gourmet Magazine, I tweaked it a little and used some Swansons low sodium chicken broth that was in the pantry and needed to be used, along with some chicken legs, rather than a whole chicken and water. It was so nice and rich, I just keep making it that way.


Mother's Broth

A couple packages of chicken legs
4 or 5 cans of low sodium chicken broth and a few cans of water
2 large onions, left unpeeled and coarsely chopped
2 carrots, peeled and coarsely chopped
1 large celery rib with leaves, coarsely chopped
3 or 4 whole heads garlic, left unpeeled and halved horizontally
2 whole cloves
1 Turkish bay leaf or 1/2 California, broken
1 cup well-drained canned whole tomatoes (from a 14- to 16-oz can with juice), or some fresh tomatoes crushed
whole peppercorns, I use about 10


Put chicken pieces in an 8- to 10-quart pot, then add cold water (6 quarts) and bring to a simmer, skimming froth.

Add remaining ingredients and cook at a bare simmer (do not let boil), partially covered, stirring and skimming occasionally, 4 hours. Keep liquid 2 to 3 inches above solids by adding boiling water as necessary. Taste for salt, add some kosher salt if needed.

Pour broth through a fine-mesh sieve, discarding solids. (Or ladle broth through sieve for a clearer broth.) Skim off and discard fat.
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Old 09-14-2009, 11:52 AM   #2
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Sounds good...the only thing I might do to tweek it is to add some fresh sage, rosemary, thyme & oregano from my herb garden.

And I would probably add more crushed garlic...vampires begone!
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Old 09-14-2009, 11:56 AM   #3
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Quote:
Originally Posted by free ranger View Post
Sounds good...the only thing I might do to tweek it is to add some fresh sage, rosemary, thyme & oregano from my herb garden.

And I would probably add more crushed garlic...vampires begone!

THREE OR FOUR WHOLE HEADS ISN'T ENOUGH?!?!?!


lol!!!

The herbs would be good, this is an Italian recipe after all. Maybe I'll try it sometime.

I keep the herbs for my regular chicken soup recipe, using thyme and sage.
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Old 09-14-2009, 11:56 AM   #4
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chicken carcass...or two, or three...whatever you have, including in the freezer where I tend to toss them.

Throw in a roaster for about 45 minutes in the oven at, I dunno', 350? 375? (kin ya' tell I've done this too many times? )

After roasting the carcass, bones, whatever you've got, throw it in a big stock pot. Add in:

4 peeled potatoes, cut in big chunks
4 med.-large carrots, peeled, in chunks
4 stalks of celery, chunked
1 or 2 med. onions, chunked
4-6 cloves of garlic, smashed
some basil
half handful of salt
quarter handful of pepper

Simmer. 3 hours, 2, 4 whatever. Strain.

Most awesome chicken stock EVAR!



No, seriously. I think I've only ever done it "by recipe" the first time. Has never tasted anything but decadent.


Oops...'sposed ta be soup! Take stock, add stuff. Whatever you have...chicken bits, veggies, noddles, rice, whatever. Doesn't matter, it's the stock that makes it.
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Old 09-14-2009, 12:10 PM   #5
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This is my stock recipe for Thai chicken soup. I don't know how it would go down when you're really sick with flu and maybe your tummy's a little upset, but might be good with the ginger in it.


Whole chicken and water or chicken parts and low sodium broth
bunch of slices of ginger root (good for nausea)
3 lemongrass stalks cut in 1" pieces (supposedly good for fever)
few cloves of garlic smashed
handful of cilantro
some strips of lime peel
2 or 3 small dried hot red chile peppers smashed
1/2 tsp )or more) of Thai red curry paste

Simmer for a few hours and strain. Drink as is, or go all out to make it Thai chicken soup and add a can or two of coconut milk, some chicken meat and Sriracha sauce
and some cooked rice.

Last edited by drummagick; 09-14-2009 at 12:36 PM.
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Old 09-14-2009, 12:57 PM   #6
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Quote:
Originally Posted by drummagick View Post
THREE OR FOUR WHOLE HEADS ISN'T ENOUGH?!?!?!


lol!!!

The herbs would be good, this is an Italian recipe after all. Maybe I'll try it sometime.

I keep the herbs for my regular chicken soup recipe, using thyme and sage.


Sorry, I read 'clove' for 'head'....yeah, I think you have the garlic covered...even Dracula would agree!
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Old 09-14-2009, 01:02 PM   #7
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Quote:
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Sorry, I read 'clove' for 'head'....yeah, I think you have the garlic covered...even Dracula would agree!

LOL!!! I really LOVE garlic, even that's enough for me! The house reeked for a couple days after I made that last batch!
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Old 09-14-2009, 01:13 PM   #8
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I would add some thyme to the original recipe, and I would also use a rosemary and olive oil roasted chicken for the soup (serve the chicken for one meal and save the chewed on bones and dripping for the soup). Then I'd add a thumb of garlic and a chorizo to the soup, too. And mustn't forget leeks.

If you start with an entire chicken in the crockpot, however, I'd cook potatoes on the side and then serve the soup meat and vegetables on top of parslyed potatoes along with coarse salt and a good Dijon mustard, and then serve the leftovers in the broth as soup the next day.
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Old 09-14-2009, 06:26 PM   #9
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Old 09-14-2009, 06:50 PM   #10
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Take a whole chicken, that includes its feet, giblets, liver and a potful of water. Lots of celery, carrots, parsley. cloves of garlic some tomatos. Cook till ready. Add salt pepper, paprika. Add noodles cooked separatly in boiling water. Very simple, very clean tasting, and very healthy.

Preferably a chicken bought at a live chicken market. One with feathers that clucks, and which you have chosen yourself among all other birds. One that is butchered and plucked on the spot.
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Old 09-15-2009, 05:02 PM   #11
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Quote:
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Whoa!!!


I feel better already.
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