CHICKEN SOUPS TO FIGHT A COLD!

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Here are five steaming stews and soups that can help alleviate flu and keep you feeling nourished in this season.

When the sniffles and sneezes come on, it’s time to fight back. Unfortunately, while nothing can really cure a common cold totally, one can alleviate the harsh symptoms a cold with warming foods and brews. And a study says chicken soups can fend off the flu virus. A compound present in chicken soup called carnosine is said to strengthen the immune system to fight off the congestion and inflammation. So, with the cold season still lurking about, indulge in these easy-to make-recipes, this could be just what the doctor wants.

CHICKEN NOODLE SOUP:-

Ingredients:- 1 tablespoon butter, 1/2 cup chopped onion, 1/2 cup chopped celery, 3 cups chicken broth, 1 cup chicken boiled, cut in small pieces. 1 1/2 Egg noodles, 1 cup sliced carrots, 1 bay leaf, 1 tsp thyme, 1/2 tsp dried thyme.

Method:- Melt butter and now saute the carrot, onion, bay leaf, and celery in it for a few minutes. Add the chicken broth, thyme and seasoning and boil. Now, add the boodles and egg pieces to this and cook on low flame for about 15 minutes.

HOT AND SOUR CHICKEN SOUP:-

Ingredients:- 400 grams chicken cut into small pieces, 1 carrot sliced, 1 cup sliced mushrooms, 1/2 bamboo shoots drained, 2 spring onions chopped, 3 red chilies, 1 tsp cornflour, 1 egg, 2 cloves garlic crushed, few fresh ginger pieces, sliced thinly, 2 tsp soysauce, salt to taste, 1 tbsp pepper

Method:- Combine the chicken, mushrooms, bamboo shoots, red chilies, soy sauce, ginger and garlic and boil. In bowl mix the cornflour and vinegar and keep aside. Now, increase the heat of the chicken broth and add in the cornstarch and water . Add egg drops by drizzling the egg into the boiling mixture. Simmer and add spring onions.

PUMPKIN SOUP WITH CHICKEN:-

Ingredients:-8 cups chicken broth, 1 lb chicken breasts cubed, 2 cups pumpkin pureed, 2 large onions chopped, 3 large carrots, 1 tbsp fresh sage, 3 cloves garlic, a pinch Marjoram – a pinch, 1 tsp salt

Method:- Add all the ingredients except for herbs and salt to a pan. Simmer this for 40 minutes and add the herbs and seasoning. Simmer again for some time or until chicken turns soft. Serve with crusty bread.

CHICKEN TORTILLA SOUP:-

Ingredients:- 3 chicken breasts, cooked and shredded, 2 cups chicken broth, 2 tbsp green chilies sliced, 1/2 cup diced tomatoes, 1/2 cup boiled red beans, 1 chopped onion, 2 garlic cloves minced, 1 tbsp lime juice, 2 tbsp fresh cilantro, 1/2 tsp pepper, 1/2 tsp ground cumin, 4 tortillas, 1 tbsp olive oil, salt, freshly ground black pepper to taste

Method:- Combine the oil,onions and garlic in a pan. Add the chicken broth, beans, tomatoes, and shredded chicken to it. Boil and simmer for half an hour. Now, add lime juice, cilantro and cumin to this. Simmer for 15 minutes again. Cut the tortilla into strips and fry them Ladle the soup into bowls and add the tortillas to them.

THAI LEMON CHICKEN SOUP WITH COCONUT MILK:-

Ingredients:- 1 packet Thai noodles, 6 cups chicken broth, 2 chicken breasts boneless, cut into strips, 1-2 bell pepper, 3 cups sliced mushrooms, 4 garlic cloves, chopped, 1 tbsp grated ginger, 1/2 tsp cup lemon juice, 4 tbsp fish sauce, 1 cup coconut milk, 1 cup spinach, 2 tbsp chopped cilantro

Method:- Boil and drain the noodles. Add broth, garlic, ginger, lemon juice and 3 tablespoons of fish sauce and some pepper to a pan. Sprinkle salt to it and simmer. Add noodles and for a few minutes then remove them and set aside. Now, add mushrooms to the broth. Add chicken and coconut milk and simmer for about five minutes. Stir in the spinach, cilantro and the remaining tbsp of fish sauce. To serve, add some noodles into a bowl and add soup into it. Garnish with pepper.

 

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