CHICKEN SOUP FOR THE COLD
And the head, for that matter
Feed a fever? Starve a cold? All I know is I spent the holidays on the couch wrapped in a blanket, my nose competing with Rudolph’s, surrounded by mounds of spent tissues, honking and snorfling and feeling sorry for myself while the world partied.
Oh the drama of a head cold! But the good news is — I had an excuse to enjoy my favourite meal: Chicken soup.
Nothing beats a bad bug like a bowl of steaming hot chicken soup, with a broth as good as liquid gold, brimming with slurpy noodles, diced vegetables and chunks of delicious chicken.
Also known as the Jewish penicillin, there are myriad studies that show chicken soup is actually good for helping with such annoying life issues as stuffed sinuses and colds (one study from the University of Nebraska, a part of North America known for its rather brisk winters, reports chicken soup had some abilities to proties). Plus hot fluids help with hydration and breaking up all that congestion.
You can go to the doctor — or just ask any grandmother!
Here’s a selection of chicken soup recipes that will help with you through this brutal winter we’ve been experiencing.
RITA’S CHICKEN SOUP
Every Sunday in the winter was soup day in our home, where the windows would steam up with the heat from the broth. This is my mom’s recipe — we’d eat the meat from the broth with a side salad, and spread the bone marrow on bread to enjoy with the soup. (photo courtesy Italiafornia.com.) ½ small fresh capon, giblets removed, washed, patted dry, residual fat removed, skin on ½ small fresh free-range chicken, giblets removed, washed, patted dry, residual fat removed, skin on 2 small fresh beef shanks, marrow intact Cold water 1 Tbsp. (15mL) salt 1 tsp. (5mL) black pepper 1 Tbsp. (15mL) tomato paste 1 small onion, whole 2 medium-sized carrots, peeled 1 large celery rib, leaves intact 1 bunch flat-leaf parsley 2 fresh basil leaves Pinch dried sage 2 tsp. (10mL) freshly grated nutmeg 1 cup (250mL) pastina, tiny pasta such as orzo, acini di pepe or egg stelline Extra pinch of nutmeg Parmesan cheese
Add capon, chicken and beef shanks to a large soup pot. Cover with cold water, enough water to cover poultry and meat by 2 to 3 inches. Bring to a boil over mediumhigh heat. Skim foam from surface continuously, removing as much of foam as possible.
When liquid is clear, add salt, pepper, tomato paste, onion, carrots, celery rib, parsley, basil, sage and nutmeg. Reduce heat to medium-low. Partially cover pot and gently simmer broth for 2 hours, checking occasionally. Meat should be tender. Turn heat off and allow broth to settle, about 10 minutes.
Remove 1 carrot and dice. Set aside. Remove capon and chicken meat and dice to measure about 1 cup. Set aside.
Strain broth through a fine sieve into a second pot, you need about 8 cups (2L) of broth to make soup. Bring to a gentle boil. Add extra pinch of nutmeg and pastina of choice. Cook until pasta is tender, about 6 to 7 minutes.
Add diced carrot and poultry meat. Let heat through. Adjust seasoning. Ladle into heated bowls. Top each plate with spoonful of grated Parmesan cheese.
Serves 6 to 8.
CLASSIC CHICKEN SOUP
This recipe comes courtesy of legendary Royce Dupont Farms, once a Toronto poultry institution for more than 70 years. The success to the broth’s superb taste is the secret ingredient — chicken feet! 1½ lbs. (750g) soup chicken, cut into 8 pieces 8 chicken feet 12 cups (2½L) cold water (enough to cover) 1 large whole onion 1 Tbsp. (15mL) salt 3 carrots, cut into chunks 1 celery stalk with leaves, cut into 2-inch pieces 1 bay leaf ¼ tsp. (1mL) dried thyme Salt/pepper to taste 6 oz. dried vermicelli pasta
Clean all chicken thoroughly. Place chicken and chicken feet in a large soup pot and add water and onion. Bring to a boil, skim and simmer over medium heat for 30 minutes.
Discard onion. Add salt, carrots, celery, bay leaf, dried thyme and simmer over low heat for about two hours or until chicken is tender. Remove chicken and vegetables. Strain stock, reserving liquid. Cool and skim additional fat. Return to soup pot.
Discard skin from chicken. Remove meat from bones, dice and add meat to chicken stock. Bring stock and chicken to a gentle simmer. Add carrots, celery, noodles and simmer until tender. Salt and pepper to taste.
Serves 6 to 8.
CHICKEN AND LIME SOUP
There is a light citrusy flavour in this hearty chicken soup by her 200 East Mexican Recipes: Authentic Recipes from Burritos to Enchiladas (RobertRose). Photo courtesy RobertRose. 2 Tbsp. (30mL) olive oil, divided 4 boneless skinless chicken breasts 1 cup (250mL) chopped onion 2 cloves garlic, minced 2 tomatoes, seeded and chopped 6 cups (1.5L) chicken broth ½ cup (125mL) freshly squeezed lime juice (4 to 5 limes) 2 cups (500mL) broken corn tortilla chips 2 avocados, diced 4 green onions, green parts only, minced
In a large skillet, heat 1 Tbsp. (15mL) of oil over mediumhigh heat. Add chicken and cook, turning once, until no longer pink inside, 6 to 8 minutes per side. Transfer chicken to a cutting board and let cool.
In a large pot, heat remaining oil over medium heat. Add onion, garlic and tomatoes. Cover and cook until onion is softened, 4 to 6 minutes. Add chicken broth and lime juice.
Dice chicken and add to pot. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Ladle into individual bowls and garnish with equal amounts of tortilla chips, avocado and green onion.