COLD-BUSTING CHICKEN SOUP RECIPE | GOOD FOOD
Garlic, ginger and tumeric are must-have additions to chicken soup if you want to ensure your next batch of "Jewish penicillin" is a true flu-buster, rather than a mere folk remedy. A properly prepared pot of chicken stock is also essential. Chicken protein provides an ample source of cysteine - an amino acid chemically similar to a drug known as acetylcysteine, which can clear mucus. The gelatin in real stock also adds a velvety texture and a rich flavour.
Provided by Arabella Forge
Categories Starter/Entree
Total Time 2 hours
Yield SERVES 6-8
Number Of Ingredients 20
Steps:
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).
5. Measure out your stock – you should have roughly two litres. If you have more, you can reduce the liquid. If you have less, just add extra water. Now you are ready to make your soup.
6. To make the soup, add the finely chopped celery, carrots and a dash of olive oil to the bottom of a cooking pot on a medium heat. Let it saute for 3-5 minutes or until the vegetables soften.
7. Add your stock to the cooking pot, together with the chicken meat. Bring to a gentle simmer and cook for 5-10 minutes or until vegetables soften further.
8. Add the garlic and spices and simmer for another minute or so. Season generously with sea salt. Remove the pot from the heat and stir through the coriander and parsley. Serve immediately.
Frugavore's tip: After removing the meat from the bones you can make another batch of stock by covering the bones with water, adding some thyme, celery, carrot and onion and simmering for a further two hours on the stove-top. Use this as a base for your next batch of soup.
Time saver: As a short-cut you can buy ready made stock and use chicken breast or leftover roast chicken. However, using a whole chicken is more economical and also provides leftovers for the next meal.
DUO CRISP + AIR FRYER – CREAMY KETO CHICKEN RANCH SOUP ...
This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.
Provided by Instant Brands Culinary Team
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
- Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
- Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
- Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
- When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
- Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
- Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
- Garnish soup with reserved bacon and green onions.
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COLD-BUSTING CHICKEN SOUP RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Starter/Entree
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).
5. Measure out your stock – you should have roughly two litres. If you have more, you can reduce the liquid. If you have less, just add extra water. Now you are ready to make your soup.
6. To make the soup, add the finely chopped celery, carrots and a dash of olive oil to the bottom of a cooking pot on a medium heat. Let it saute for 3-5 minutes or until the vegetables soften.
7. Add your stock to the cooking pot, together with the chicken meat. Bring to a gentle simmer and cook for 5-10 minutes or until vegetables soften further.
8. Add the garlic and spices and simmer for another minute or so. Season generously with sea salt. Remove the pot from the heat and stir through the coriander and parsley. Serve immediately.
Frugavore's tip: After removing the meat from the bones you can make another batch of stock by covering the bones with water, adding some thyme, celery, carrot and onion and simmering for a further two hours on the stove-top. Use this as a base for your next batch of soup.
Time saver: As a short-cut you can buy ready made stock and use chicken breast or leftover roast chicken. However, using a whole chicken is more economical and also provides leftovers for the next meal.
DUO CRISP + AIR FRYER – CREAMY KETO CHICKEN RANCH SOUP ...
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- Option 3 Frozen Chicken Breast Press Pressure Cook/Manual and use +/- buttons to set for 12 minutes. Once the cooking time is complete, set the steam release to “venting” for Quick Release. If a crispier finish is preferred, you can swap out the pressure cooker lid for an Air Fryer Lid and cook for 1 minute, or sauté for 1 minute on each side.
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- Add heavy spoonfuls of the matzo ball mix to the top of the soup. (You should have about 18 balls.) Cover and simmer until the matzo balls are cooked through, about 20 minutes. Serve topped with fresh dill or parsley.
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