It’s Wednesday, and we’re halfway through the work week. While it’s a mere -10C in our nations capital today, it was a bone chilling -38C (including the ever-present wind-chill) on Monday morning when I left the house for work. Between Monday and now, I’ve managed to pick up a cold. This is just one in an endless number of minor illnesses from this cold and flu season, and I’m tired of it. There is only one answer:
Cold Temperature + Cold the illness = One need for Chicken Soup
So, taking the advice of my Mom (eat more garlic), and my Aunt Karen (eat chicken soup) to heart, I whipped up a batch of Chicken soup last night. This recipe contains a rediculous amount of ginger and garlic, but that’s because I’m hoping to scare this cold away. If you’re healthy, feel free to tone down the garlic and ginger.
Chicken Rice Soup
1 boneless, skinless chicken breast
2 carrots (one washed and cut in to 1” pieces, one peeled and sliced)
2 ribs of celery (one washed and cut into 1” pieces, one washed and sliced)
2 small onions (one quartered, one diced)
2 inch piece of ginger (cut into 8 pieces)
6 cloves of garlic (3 cut in half, 3 diced)
2 bay leaves
¼ tsp. red chilli flakes
1 tbsp. soy sauce
6 cups of water
1 c. rice (I used a combination of wild rice, white rice and brown rice)
First you make a broth:
- In a large sauce pot put 3c. of water, the 1” pieces of carrot and celery, the ginger, the halved cloves of garlic, the bay leaves, the chilli flakes, the soy sauce and the chicken on to boil. This will both poach the chicken for the soup, and create a yummy broth. Leave this to simmer until the chicken is cooked through, between 20 and 30 minutes for a thawed piece of chicken, and 30-40 minutes for a frozen piece of chicken.
- When the chicken is cooked (use a meat thermometer to check, it should read 180F), set it aside to cool and strain the vegetables, bay leaves, ginger and garlic from the broth.
Interesting Food Trivia: Sometimes the terms stock and broth are used interchangeably. However, there is a difference between the two. Stock, is made using bones, like when you roast and boil the turkey carcass after Christmas to make turkey soup. Broth is made by poaching a meat, in this case chicken, to create soup.
To make the soup:
- Add the remaining 3 cups of water to the broth and heat to a boil. Throw in your sliced and diced veggies, and the remaining garlic. Add in your rice, and the stock puck as well. Turn the heat down, and let simmer for 20-30 minutes.
- Meanwhile, tear your chicken into bite sized pieces.
- Add the chicken in the last 5 minutes of cooking.
This recipe makes enough for about 5 medium bowls of soup. Hopefully it doesn’t take that many to make my cold go away, but if it does, at least it tastes better than cough syrup!