Super Simple Chicken Soup For The Sickly Recipes

QUICK HOMEMADE CHICKEN SOUP FOR THE SICK

Steps:

• 1. Add all ingredients to a 10 cup rice cooker. Set the rice cooker to white rice. (about 20 minutes) Serve when the rice tests done and the soup is hot. Note: I used a little bit of orzo so the pic above does not appear clear. If you use rice only the broth is yellow and clear.. Very good for colds and flu's of any kind. Best of All FAST!!
• 2. This freezes well if you use rice such as Uncle Ben's converted rice. Other types of rice will get mushy.

SUPER SIMPLE CHICKEN SOUP

Steps:

• Place first 5 ingredients in a soup pot and saute for 5 minutes.
• Add chicken, stir.
• Combine hot water and base then add to your pot.
• Cook (medium boil) for 15 minutes or until carrots are done enough for you.
• Combine cold water and corn starch then add to your pot while stirring.
• Your soup will thicken and be ready to serve.
• *You can add more cornstarch mixture if you would like it thicker. I like mine somewhere between a soup and a stew consistency.*.

ULTIMATE FLU-BUSTING CHICKEN SOUP

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.

SUPER SIMPLE CHICKEN SOUP FOR THE SICKLY

Steps:

• Rinse the meat in cold water (bones, skin, and all), and put into the pot.
• Rinse the vegetables, but do NOT peel them.
• Cut the onion and potato in half only, cut the top leaves off the leek and celery (but don't throw away) and chop the rest of them, along with the carrot.
• Add everything, including the tops of the celery and leek as well as the herbs, to the pot with the meat.
• Pour in 6-8 cups of water, enough to just cover the contents of the pot. Bring to a boil, and then turn down to simmer on very low heat and cover.
• Leave to simmer for about an hour and a half. Go sleep and watch TV and other sickly resting activities.
• Skim the chicken fat off the top of the soup with a spoon and discard.
• Removed the chicken with tongs, let cool for a few minutes, and remove the skin. Return the meat and bones to the pot.
• Add the tablespoon of apple cider vinegar. This brings out the calcium in the bones.
• Simmer for another 15 minutes or so, add salt and pepper to taste, and enjoy.