Chicken Soup to the Rescue

A secret weapon for the common cold—a delicious prescription ​

I always add  dried shiitake mushrooms to the broth, I have added astragalus root pieces (a folk remedy for colds and upper respiratory infections) and ginger. The secret here is in the broth. I freeze all my mushroom stems and leek greens from previous meals. When I'm ambitious, I add a whole chicken, but that takes longer, so lately I've been adding chicken pieces. For this soup, I add a whole leg (breast is fine) and three chicken wings. ​

Print Recipe

​Ingredients:
6-8 servings

Broth:
1 whole chicken leg
3 chicken wings 
4 cups chicken broth
4-6 cups of water
tops from green onions and leeks (washed)
2 carrots (chopped)
½ onion (peeled)
1 small potato
mushroom stems or 3-4 dried shiitake mushrooms
1 head of garlic (cut in half)
2 celery stalks and leaves
several pieces of ginger

Soup:
¾ cup elbow noodles
1 Tbs. garlic salt
1 tsp. pepper
2 leeks sliced, whites only
3 celery stalks, sliced
1 carrot (chopped)
2 green onions (chopped) 
2 Tbs. chopped parsley
1 Tbs. lemon  juice

Directions:
Put all the broth ingredients into a large pot. Bring to a boil and simmer for about 45 minutes. Pour broth through a sieve and cool. Shred the chicken, discard bones, chicken skin and vegetables. Return the broth and the shredded chicken to the pot and bring to a boil. Add the leeks, celery, carrots, spices, and noodles and simmer for about 10 minutes until the noodles are soft. Shortly before serving add the parsley, green onion and lemon juice. Season with salt and pepper. 

Just in case you want both, the chicken soup and the grog, here is a recipe I found to make grog:

Ingredients:
2 ounces dark rum
1/2 ounce fresh lime juice
1 tsp. brown sugar
4 ounces hot water
slice of orange and a cinnamon stick

Instructions:
Mix the rum, lime juice, brown sugar, and hot water in a mug. Garnish with an orange slice and a cinnamon stick.


Guten Appetit und gute Besserung (speedy recovery)
Recipe by © sunnycovechef