Healing Chicken Soup Recipe

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories

Ipod Repair Service

Northern California
Wine Country Vacation

Windsor Oaks Vineyards

Joseph Swan Vineyards

Forgotten Felines

Microchip Your Pet

HUGE Discounts on affordable designer and discount brand name shoes. Click here to see the deals on over 2000 items.
Imelda's Closet

Site Map

Soups
Smoked Chicken Soup	V
Bruschetta Soup	V
Wild Mushroom Soup	V
Roasted Vegetable Soup	V
Butternut Squash Soup	V,O
Pumpkin Soup	V,O
Chili Corn Soup	V,O,E,Q
Creamy Asparagus Soup	V,O,E,Q
Gazpacho	V,E,Q
Healing Chicken Soup	E
Potato Leek Soup	Q
Spicy Potato Soup	V,O,Q
Thai Chicken Curry Soup
Turkey Asparagus Soup
Vegetable Minestrone	V

Healing Chicken Soup

Contributed by: Melinda

Creamy without any dairy.

6 - 8 Chicken Thighs or equivalent uncooked chicken
1 cup semi-dry white wine
1 large or 2 small bay leaves (remove before serving)
4 - 6 cups canned chicken stock
Additional water if needed
Oil
1 large onion, chopped
3 - 4 carrots, sliced
2 stalks celery, sliced
Any leftover vegetables you have (optional)
Potato (optional)
Fresh or dried basil to taste
1/4 tsp saffron (this is an important flavoring)
Fresh ground black pepper

Remove skin from chicken then wash and pat dry
In a heavy stockpot, saute onion, carrot and celery in oil until just beginning to caramalize.
Add chicken, Bay Leaves and white wine and cook fast until wine has reduced and been mostly absorbed by the vegetables.
Add saffron and stock (add some water if needed to cover chicken).
Cook for 40-60 minutes or until chicken is done.
Remove chicken to cool and remove Bay leaves from stock.
Add potato to cook.
Cool chicken while cooking potato.
When chicken has cooled, remove from bones and cut into bite sized pieces. Return to the soup along with any leftover vegetables.
Bring to desired temperature. Serve with warm sourdough bread and fresh butter.

Don't use so-called "healthy" canned chicken stock, unless you know you like the flavor. Most don't have good flavor. This is a quick cooking soup (so it can be prepared easily when you're sick).
I have used boullion cubes diluted by half and cooked the chicken a bit longer. Use the old carrots and celery from the vegetable drawer. The flavor is stronger, hence more flavor in the soup, and the limpness is not an issue when cooked thoroughly. If you don't have canned broth or boullion, use plain water and cook the chicken 50-60 minutes. Add some soy sauce or Braggs Aminos.

Don't skip the saffron. Buy some to keep in a cool dark place or in the refrigerator if necessary. It is a wonderful addition to many dishes and because of it's distinctive flavor, only a small amount is required for most things.

Questions about this recipe?