Cure a ColdSpring Chicken Soup Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
2 pieces boneless skinless chicken breast (6 ounces each)
2 onions, 1 halved and 1 chopped
2 garlic cloves, crushed
1 bay leaf, fresh or dried
2 tablespoons EVOO (extra-virgin olive oil)
3 small to medium carrots, peeled and chopped or thinly sliced
4 small celery stalks, finely chopped
Salt and black pepper
1 quart chicken stock
⅓ pound wide egg noodles
4 scallions, thinly sliced on an angle
¼ cup finely chopped fresh flat-leaf parsley
¼ cup chopped fresh dill
Zest and juice of 1 lemon
Method:
If you feel a cold coming on, take your vitamins, drink lots of fluids, and make a pot of this.
In a sauce pot, 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 to 20 minutes.
Meanwhile, in a soup pot or Dutch oven, heat the EVOO over medium heat. Add the chopped onion, carrots, and celery; season with salt and pepper.
Cover the pot and cook until the vegetables are softened, about 8 minutes. Add the chicken stock and bring to a boil.
Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot.
Dice the poached chicken, then stir in the egg noodles, add the chicken, and simmer for 5 minutes.
Turn off the heat and stir in the scallions, parsley, dill, and lemon zest and juice.
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| Cure a ColdSpring Chicken Soup Recipe |
