EverlastingWinter
Member
- Joined
- Jul 3, 2023
- Messages
- 109
When you are in flu season and begin the dreaded 'sneeze', nothing will beat the classical chicken soup to warm your body and provide you with the nutrition you need. Whenever I feel under the weather I would make a batch of chicken soup so if I am unable to cook, Its their waiting for me. Just a 3 minute re-heat away!.
I found this recipe and modified it a long time ago, I do not remember the website I found it on. This is is the recipe:
1kg chicken, preferably with bone. ( Without is fine however the taste is not as good and the cartalage from the bone imporves the nutrition)
2-3 x medium Onions
2 x celery ( If your allergic you can swab out for cabbage leaf or spring onion
1/2 cup of sweetcorn
3 1/2 cups of water
salt
pepper
1/2 x lemon
1/2 carrot
Spices:
If your like me and having some spice helps, add some pepper flakes at the end, works a treat.
Note: Do not add oil, the soup will have a few oil spots from the skin and bone, that is normal and fine. If you are using chicken breast you should not see any oil spots.
Method:
1. Wash the chicken, do not remove the skin. Prepare a bowl and squeeze 1/2 lemon , place chicken in, add another pinch of salt and allow to soak for 15 minutes.
2. Add 3 1/2 cups of water to a dutch pan ( Largest pot you have) add a pinch of salt. Place the lid on and wait to boil.
3. Once pot is boiling, add the chicken. Wait for 20 minutes. Check every 5-10 minutes and remove any impurities ( Foam) . If the pot is boiling over, have the lid half on half off.
4. Whilst chicken is boiling, cut onions in a full moon ( Chop and separate so their in circles, not half moons). You can do half moons but its not as nice on the palate.
5. Add onions after 20 minutes. Wait another 20 minutes. continue to remove foam at top.
6. Take out the chicken, let it rest for a few minutes. Add your vegetables such as celery, milho, spring onion and carrots to the onions. Add a pinch of salt and pepper. Continue to remove foam from the top
7. Cut the chicken into small piece, remove the skin and bone. After 10 minutes add back to the Pot. Wait another 10-15 minutes.
8. Wait 5 minutes to cool down before you serve, Enjoy!
If your adding spice, only use 1/2 tsp at first, as I made the unfortunate mistake of 2 tbsp at first, the soup is rather thin so it takes in spice rapidly.
Add to storage containers, wait until the soup cools to place in the fridge otherwise their will be risk of bacteria growth. Always re-heat for 3-5 minutes. Only re-heat once.
You can add rice, noodles to make a more filling soup. Though some carbohydrates can cause stomach issues when your poorly.
You can also have some garlic bread which goes nicely, however again with the stomach issues.
Winter
I found this recipe and modified it a long time ago, I do not remember the website I found it on. This is is the recipe:
1kg chicken, preferably with bone. ( Without is fine however the taste is not as good and the cartalage from the bone imporves the nutrition)
2-3 x medium Onions
2 x celery ( If your allergic you can swab out for cabbage leaf or spring onion
1/2 cup of sweetcorn
3 1/2 cups of water
salt
pepper
1/2 x lemon
1/2 carrot
Spices:
If your like me and having some spice helps, add some pepper flakes at the end, works a treat.
Note: Do not add oil, the soup will have a few oil spots from the skin and bone, that is normal and fine. If you are using chicken breast you should not see any oil spots.
Method:
1. Wash the chicken, do not remove the skin. Prepare a bowl and squeeze 1/2 lemon , place chicken in, add another pinch of salt and allow to soak for 15 minutes.
2. Add 3 1/2 cups of water to a dutch pan ( Largest pot you have) add a pinch of salt. Place the lid on and wait to boil.
3. Once pot is boiling, add the chicken. Wait for 20 minutes. Check every 5-10 minutes and remove any impurities ( Foam) . If the pot is boiling over, have the lid half on half off.
4. Whilst chicken is boiling, cut onions in a full moon ( Chop and separate so their in circles, not half moons). You can do half moons but its not as nice on the palate.
5. Add onions after 20 minutes. Wait another 20 minutes. continue to remove foam at top.
6. Take out the chicken, let it rest for a few minutes. Add your vegetables such as celery, milho, spring onion and carrots to the onions. Add a pinch of salt and pepper. Continue to remove foam from the top
7. Cut the chicken into small piece, remove the skin and bone. After 10 minutes add back to the Pot. Wait another 10-15 minutes.
8. Wait 5 minutes to cool down before you serve, Enjoy!
If your adding spice, only use 1/2 tsp at first, as I made the unfortunate mistake of 2 tbsp at first, the soup is rather thin so it takes in spice rapidly.
Add to storage containers, wait until the soup cools to place in the fridge otherwise their will be risk of bacteria growth. Always re-heat for 3-5 minutes. Only re-heat once.
You can add rice, noodles to make a more filling soup. Though some carbohydrates can cause stomach issues when your poorly.
You can also have some garlic bread which goes nicely, however again with the stomach issues.
Winter
