It’s cold and flu season in Minnesota. Time for chicken soup! Researchers still don’t seem to know exactly why, but chicken soup does seem to help a cold. I have a few guesses, but you’ll have to try it for yourself. If you’re feeling a bit under the weather, give this recipe a try:
Ingredients:
One whole roasting chicken
6 cloves garlic
½ C. finely chopped red onion
4 celery stalks, chopped
6 carrots, thinly sliced
2 C. finely chopped kale
2 T. dried sage
Salt and pepper to taste
2 T. finely grated fresh ginger
1 piece lemongrass
½ C. rice (mix of brown, wild, etc. is good)
Directions:
This soup takes two days to make:
Day 1
Slow roast the chicken for 3 – 4 hours, covered, in 325 degree oven. Allow to cool enough to handle.
Remove and discard skin.
Remove and set aside most of the meat.
Place bones in 6 quart soup pot.
Add 4 quarts of water to pan.
Bring water to boil, simmer for 2-3 hours.
Allow to cool, then place in refrigerator.
Day 2
Remove pot from refrigerator, skim fat from surface and place in skillet. Remove bones and discard. Set broth aside.
Heat skillet until chicken fat slightly bubbles. Add garlic to fat and cook until tender. Remove garlic, mince and add to chicken broth.
Into remaining fat, sauté onion, then add to broth. Repeat with ginger and lemongrass.
Add remaining ingredients, including chicken meat, to soup pot and bring to boil. Lower heat and simmer for 1-2 hours. Allow to cool, then reheat before serving.
For an extra immune boost, top hot soup with a sprinkle of one or more of these fresh (uncooked) ingredients:
Finely grated garlic
Finely grated ginger
Chopped parsley or cilantro
Crushed fennel or dill seeds
Coarsely ground black pepper (grind it fresh for highest potency – store bought pepper already ground loses it’s flavor pretty quickly).
