Cold Cure Soup Recipes

Steps:

• In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.
• While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.
• Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.

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.