Cold Cure Soup Recipes
COLD CURE SOUP
This soup started life as quite a different thing. I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most. So I cut to the chase. A supermarket packet of chicken wings, a stick of cinnamon, a carrot, an onion, a knob of ginger and the juice and zest of an orange left to simmer on the stove make a restorative broth that delights, soothes and helps fight off winter blues. I like it sprinkled with chopped cilantro and chilies, but you could make more of a meal of it by adding shredded chicken and noodles. (This recipe originally called for a Seville orange, but we've modified it so it can be made with a combination of orange and lime juice. If you have access to Seville oranges, all the better!)
Provided by Nigella Lawson
Categories one pot, soups and stews, main course
Time 2h15m
Yield 4 servings (about 6 cups)
Number Of Ingredients 9
Steps:
- In a large stockpot, 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.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 31 grams, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 14 grams, Sodium 971 milligrams, Sugar 3 grams, TransFat 0 grams
COLD CURE SOUP
Nothing cures the common cold, but this soup will surely relieve some of the symptoms for you! The aromatic herbs will help open your breathing passages, with the ginger, red pepper flakes and cinnimon. Be sure to inhale the wonderful aroma! Seville oranges are seasonal and sometimes I can't find them, so I just use regular navel oranges, or whatever I can get,so don't worry about it.
Provided by FLUFFSTER
Categories < 4 Hours
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 808.2, Fat 54.7, SaturatedFat 15.3, Cholesterol 262.2, Sodium 1132.3, Carbohydrate 12.6, Fiber 2.7, Sugar 2.6, Protein 63.6
CURE A COLD CHICKEN SOUP
This is a rather rustic chicken soup--it's not that pretty to look at, but it tastes wonderful and is a favorite of mine. I've come up with this recipe--it's not really original--but it's good.
Provided by mysticchyna
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot place the chicken and cover with cold water about two inches from the top of the chicken.
- Bring to a simmer-- skim the white foam off of the top-- this will take about 10 minutes.
- When the foam stops coming to the top-- add the carrots, celery, onion, garlic, poultry seasoning, salt peppercorns and ground pepper and bay leaves.
- Simmer for about 45 minutes.
- Add the remaining ingredients and simmer another 20 minutes or until potatoes are fork tender.
- Taste soup and adjust seasonings to your taste.
- Remove the chicken pieces to a platter and let cool enough to handle--take the meat off the bones and put the chicken meat back into the soup pot.
- Enjoy and your cold will go away sooner.
Nutrition Facts : Calories 412.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 103.5, Sodium 932.5, Carbohydrate 27.1, Fiber 6.4, Sugar 3.7, Protein 29.2
COLD FIGHTING CHICKEN NOODLE SOUP
The most soothing, comforting, cozy soup for the flu season! Quick/easy to make, you'll be feeling better in no time!
Provided by Chungah Rhee
Categories entree
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside. Stir in pasta and cook until tender, about 8-10 minutes. Stir in chicken and lemon juice; season with salt and pepper, to taste. Serve immediately, garnished with chives, if desired.
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