Chicken soup as a healer of winter blues

[Green Aura]

Isn't it amazing how well chicken soup works? It really does make you feel better.

I use a jewish recipe which is similar to yours without the spuds, but I remove everything and use the clear broth to make chicken noodle soup (we vary this to make thai style with lots of chilli and lemongrass and coconut milk etc or whatever takes our fancy.).

Then I pick the meat and make something like a chicken and veg pie, with some of the meat and the veg. There's enough meat left to make at least one more meal (for three), often two if it's a biggish chicken (FR of course).

Makes you and your pocket feel better.

[StripyPixieSocks]

Yep, made a HUGE batch not so long ago I added loads of Barley which is good for colds too... still loads left in the freezer!

[MrsD'ville mkII]

Sounds fantastic as I sit here full of cold. Might give it a whirl tomorrow.

[lsm1066]

I made my super duper chicken soup for lunch today. It goes like this (for 4 of us).

Roughly chop and onion, bash a couple of cloves of garlic with the side of a knife and fry in a little oil in a cauldron or large saucepan.

Either cut one chicken breast into small pieces or pull the leftover scavengings from a roast chicken. Add to the pot and cook until sealed / cooked through

Add a little water to the pan to loosen any residue from the bottom of the pan and mix thoroughly. Gradually add more water (up to 2 pints) allowing to boil each time before you add more.

Either throw in a couple of heaped tablespoons of Marigold Swiss Vegetable Bouillon or whatever herbs you fancy.

Add whatever vegetables you have to hand and happen to like (today's consisted of french beans, butternut squash, cauliflower, brocolli and carrot) cut into largish pieces, and throw in a handful of pearl barely.

Simmer for about 40 minutes and serve when the pearl barley is thoroughly cooked.

Lynne

[Graye]

I was asking Grandma Leah about this earlier. Not only did she give me her wartime recipe but she assures me that chicken soup is perfect for colds because it "revs you up". I thought this was worth a quick look on Google and discover...

"... it acts as an anti-inflammatory by inhibiting the movement of neutrophils — immune system cells that participate in the body's inflammatory response. Second, it temporarily speeds up the movement of mucus through the nose, helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining...

Anyway, here's her "economy recipe" for invalid soup. I've adjusted it a little as hers comprised a whole (literally) fowl with the feathers singed off, feet scrubbed etc.

Large chicken complete with giblets etc
5 pints of water
1 onion
3 stalks celery
sprigs parsley 2 carrots
2 leeks
celery root, scrubbed
1 tablespoonful salt

Put chicken and giblets, water and onion in a pan and bring to the boil. Skim the top then cover and simmer for an hour. Add the celery, leeks, parlsey, carrots, celery root and salt and cook over a low heat for an hour and a half or until the chicken is tender. Strain the soup and serve. The thinking was that the vegetables AND cooked chicken can then be used for another meal leaving the rich broth for the invalid.

She also said you could do the same thing with chopped or minced beef and this will "build you up" when you have been ill. She must know something as she is now 96 and as bright as a button!