Chicken Soup For The Cold Recipes
CHICKEN SOUP FOR A COLD
My mom always made this soup for me when I was sick. Now I make it for my family. The garlic and the lime are both really good for colds. As little salt as possible should be used.
Provided by One Little Deer
Categories High Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
- Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
- Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.
CHICKEN SOUP FOR THE COLD
Make and share this Chicken Soup for the Cold recipe from Food.com.
Provided by Southern Polar Bear
Categories Clear Soup
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the egg noodles until al dente.
- Drain the water from the noodles and coat in olive oil to prevent sticking.
- Set the noodles aside.
- Melt butter in a Dutch oven or soup pot over medium-low heat.
- Add 1/4 cup olive oil.
- Add leeks, carrots, celery, salt, and pepper.
- Cook gently for about 5 minutes.
- Remove from heat.
- Heat the chicken stock and wine in a second large saucepan to boiling.
- Add the chicken breasts.
- Reduce the heat and simmer uncovered for 15 minutes.
- Remove the chicken breasts, let cool, and then shred.
- Add the stock, green beans, mushrooms, to the vegetables.
- Simmer uncovered over low heat for 10 minutes.
- Taste the green beans to make sure they are tender, cook longer if necessary.
- Add the cooked noodles and shredded chicken.
- Cook for about 5 minutes.
- Add the chopped parsley and stir well.
- Serve immediately.
Nutrition Facts : Calories 871.1, Fat 46.9, SaturatedFat 15.2, Cholesterol 157.3, Sodium 1969.3, Carbohydrate 50.1, Fiber 4.3, Sugar 15.1, Protein 51.1
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