Soups to Cure the Flu
Easy Chicken Noodle Soup, recipe provided below (adapted from Natasha's Kitchen)
- 3-4 chicken thighs, skins removed (bone-in or boneless), untrimmed
- 5 cups Chicken broth (we used low sodium)
- Olive Oil to sauté veggies (do not use butter)
- 1 medium onion, finely chopped
- 3 medium carrots, (2 carrots grated, 1 carrot sliced into thin rings)
- 2 medium celery sticks, finely chopped (or thinly sliced if you prefer)
- ½ lb spiral pasta such as rotini
- 3 Tbsp fresh or frozen dill
- 1 tsp Mrs. Dash (or your favorite seasoning)
- Salt to taste
- In a large soup pot, combine 10 cups water with 5 cups chicken broth and 1 Tbsp salt. Bring to a boil then add chicken thighs and boil uncovered or partially covered 20 min (don't completely cover or water will be murky). Skim off any impurities that rise to the top. While chicken is cooking, continue to step 2.
- Saute onion in 2 Tbsp olive oil (not butter - it clumps in the soup when refrigerated) over medium heat until golden then increase heat to med/high and add grated carrots, chopped celery sticks and more oil as needed. Saute, stirring often until soft and golden brown then add to the soup pot.
- Add ½ lb pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at desired softness (I love super-soft, overcooked pasta in soups).
- While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
- Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Finally add 3 Tbsp dill and remove from heat. Enjoy!
French Onion Soup, recipe provided below (adapted from Elizabeth Palmer Kitchen)
- 3 tbsp. olive oil
- 8 yellow onions
- 1 1/2 cups white wine
- 10 cups chicken or beef stock
- 5 cloves garlic
- 2-3 dashes Worcestershire sauce
- 2 springs fresh thyme, leaves stripped and minced
- Kosher salt & black pepper to taste
- Gruyère cheese to taste
- Peel the onions, and slice them thinly into half-circles. While you’re doing this, heat the olive oil over medium heat in a large soup pot. Add the chopped onions and sauté until softened and starting to caramelize. Once the onions start to really brown, add 1/4 cup of the wine to deglaze the pan. Repeat this process, letting the onions brown and the wine absorb, before adding another 1/4 cup of wine to deglaze again. (You’ll end up doing this five times to use up all the wine).
- Mince your garlic cloves, and add to the onions, stirring to combine. At this point the onions should look caramelized and golden brown all over. When you taste a spoonful, it should taste slightly sweet, with no bite to the onions. Add the chicken or beef stock, and stir to combine. Bring to a boil, then reduce the heat and simmer, covered, over medium low heat for 30 minutes (or longer if you’ve got the time).
- Add a few dashes Worcestershire sauce and the minced thyme, stir everything together, and season with salt and pepper to taste. To serve, ladle the soup into bowls, and top with grated Gruyère cheese. If you like, you can toast up some crusty bread and add that on top of the soup before adding the cheese, and broil in your oven for a few minutes to melt everything together.
Aigo Bouido-Provencal Garlic Cure-All Soup, recipe provided below (adapted from Girl Cooks World)
* 2 Tablespoons olive oil
* 20 cloves garlic, thinly sliced (about 3/4 cup)
* 6 sage leaves
* 2 bay leaves
* 2 sprigs fresh thyme
* 3 cups water
* 3 cups chicken or vegetable broth or stock
* 6 egg yolks
* 1 cup freshly grated Parmesan cheese
* salt and pepper to taste
* extra olive oil and sage leaves for garnish (optional)
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the garlic begins to turn golden. Tie the sage leaves, bay leaves and thyme together with kitchen twine or enclose in a piece of cheesecloth, tying the packet closed with a piece of kitchen twine. Place the herbs in the saucepan, give everything a quick stir and then add the water and broth. Bring to a boil, reduce heat and partially cover (set the saucepan lid slightly askew). Simmer for 30 minutes.
- Remove the herbs from the saucepan and discard. In a medium bowl whisk the egg yolks and Parmesan cheese together. While whisking, add several small ladles of hot broth. Then slowly add this mixture to the saucepan, whisking constantly. If you'd like a smooth-textured soup, use an immersion blender to process the soup in the saucepan. Taste and season with salt and pepper.
- Ladle into individual bowls and top with a small drizzle of olive oil and a sage leaf, if desired.