Fit, Lean & Beautiful #46 Cold Remedies #2 Chicken Soup Recipes
Compiled by Afua Serwah Osei-Bonsu
4 pounds chicken backs, bones, necks, wings broken up
2 medium onions quartered
2 medium carrots quartered
1 large celery rib with leaves quartered
2 cloves of garlic, unpeeled
4 sprigs parsley
2 sprigs fresh thyme
1 bay leaf
10 black peppercorns
Place chicken in a stock pot, add 2 quarts water, cover chicken by 1 inch at least. Bring to a boil over medium heat, skimming off foam. Add remaining ingredients, reduce heat and simmer, partly covered for about 2 hours, add more water if needed to keep ingredients covered. Strain through a sieve.
For a richer version do the same but add ½ cup dry white wine or vermouth plus two scallions cut in 1 inch pieces. You can also roast chicken bones at 375 for 40 minutes.
Classic Chicken Soup/Basic Medicinal Chicken Soup
1 chicken 3 pounds cut up
2 onions chopped
3 stalks celery scrubbed and chopped
2 carrots scrubbed and chopped
1 tsp salt
3 sprigs of parsley
Combine all ingredients with 3 quarts water, bring to a boil, reduce heat and simmer, partly covered for 1 ½ hours.
For other variations add a can of coconut milk and curry. You can add cooked noodles, rice or potatoes. Make additions to individual pots or add to bowl, as they may turn glutinous in pot.
Greek Lemon Chicken Soup
8 cups chicken broth
½ cup fresh lemon juice
¼ tsp. freshly ground pepper
½ cup white rice (cook rice and add as you eat it)
1 medium carrot, shredded
4 egg yolks
1 cup chopped cooked chicken
1 lemon thinly sliced for garnish
In a large saucepan, combine chicken broth, lemon juice and pepper, bring to a boil, add rice and carrot, Reduce heat, cover and simmer 25 minutes, under rice and carrots are tender.
Remove ½ cup of soup and gradually whisk into egg yolks. Stir back into soup. Add chicken and heat through, do not boil, or eggs will curdle. To serve, ladle into bowls and serve with lemon slices.