Chicken Soup for Colds

Omelet said...

Quoted message said:

5ChickenSoupPlated.jpg

What, no noodles???

It's for a kid. It should be fun soup! Definitely tinier bits! More soup than
bits! Add noodles!

Andy
Thinks it should come with noodles.

Omelet said:

CC is welcome to add this one to the Website if she wants to. :-)

My oldest Nephew started school this year and has managed to, so far,
bring home 2 nasty colds and pink eye. The colds got shared with mom and
dad and the pink eye to his younger brother... <sigh>

The joys of new germs.

So, I made a pot of "Jewish Penicillin" for them this weekend and am
fixin' to take it over to them shortly as soon as it cools off a bit. My
sister is looking forward to it. ;-)

I vary this stuff a bit, but the base stock does not change by much.
I try to use quite a bit of ginger,onion and garlic, and I also added
[censored] this time both for flavor (they love asian style foods) and
because it's reputed to have anti-viral properties. The local Grossery
store happened to have fresh ones on hand too which are far better than
the dehydrated ones I usually have on hand.

Recipe

To make the stock/broth:
2 lbs. chicken wings
3 ribs celery
1 large carrot
1 medium onion
1 small bulb fresh ginger root, enough to make
about 2 tbs. grated
Generous sprinkling of powdered garlic (approx. 2 to 3 tsp.)

Chop celery, onion and carrot fine, grate ginger,
leave chicken wings whole.

Place into pressure cooker, bring up to pressure and
cook for 30 to 40 minutes. Alternately, place into stock
pot and simmer (DO NOT BOIL!) for around 3 hours.

Let cool, strain off broth and debone the chicken.
Place the solids aside (refrigerated) for making chicken salad.
Place the resulting broth into the refrigerator overnight to
make defatting easier. Remove fat layer when broth has
solidified.

For the rest of the soup:

1 onion
1 leek
3 ribs celery
2 large carrots
2 heads of baby bok choy
6 cloves fresh garlic
Fresh ginger root enough to yield
about 3 to 4 Tbs.
2 chicken breasts, deboned
10 to 12 [censored] mushroom caps,
fresh or rehydrated

Slice chicken into bite sized pieces, slice
onion and leek into 1/4 inch rings, slice celery fairly thin,
wash and chop bok choy into bite sized chunks,
slice [censored] mushrooms thinly, press the garlic
cloves and fine grate the ginger root. Place all
of that into a skillet with some olive oil on medium
high heat and cook until done. Slice carrots into
medallions and steam separately. (I nuked them
for 10 minutes).

Bring defatted broth back up to a simmer and dilute
with equal parts of water. Add 2 to 3 tbs. Oyster sauce
and about 1/8th cup of mushroom or regular soy sauce.

Add the rest of the cooked ingredients to the simmering
broth and simmer for about 10 minutes or so, stirring
occasionally.

Serve, salt to taste.

1ChickenStock.jpghttp://i22.tinypic.com/2zzoocz.jpg

2ChickenStock.jpghttp://i22.tinypic.com/vmvc7l.jpg

3ChickenStock.jpghttp://i24.tinypic.com/iyogfl.jpg

4ChickenSoupVeggies.jpghttp://i22.tinypic.com/2zgi1zr.jpg

5ChickenSoupPlated.jpghttp://i20.tinypic.com/r8c854.jpg

Ginger Root prep using fine grater:http://i23.tinypic.com/119s5lh.jpg
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

let them drink the blood of innocent palistineans. i hope it went
down well.

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Omelet said...

Quoted message said:

5ChickenSoupPlated.jpg

What, no noodles???

It's for a kid. It should be fun soup! Definitely tinier bits! More soup
than
bits! Add noodles!

Andy
Thinks it should come with noodles.

Rivels are better. Add rivels (http://tinyurl.com/yxxcrg and
http://tinyurl.com/yxpubl)!

Mary--who doubles up on the amount of rivels every time she makes chicken
soup

In article said:

Omelet said...

Quoted message said:

5ChickenSoupPlated.jpg

What, no noodles???

It's for a kid. It should be fun soup! Definitely tinier bits! More soup than
bits! Add noodles!

Andy
Thinks it should come with noodles.

Sorry, but no. :-)
I cook low carb. There are not even any noodles in the house right now!

I do carb cheat a bit on weekends, but...

Sis' can add noodles if she wants them.
We won't be eating any of that.

Fixin' to take a shower here shortly, then drive that pot of soup across
town!

It is actually for the whole family. The Sister and Brother in Law are
sicker than the kids. Kids colds for some reason are especially nasty on
the adults!

And my sister is down with a second cold in two weeks. :-(
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article <[email hidden]>,

Jimmy said:

Omelet said:

CC is welcome to add this one to the Website if she wants to. :-)

My oldest Nephew started school this year and has managed to, so far,
bring home 2 nasty colds and pink eye. The colds got shared with mom and
dad and the pink eye to his younger brother... <sigh>

The joys of new germs.

So, I made a pot of "Jewish Penicillin" for them this weekend and am
fixin' to take it over to them shortly as soon as it cools off a bit. My
sister is looking forward to it. ;-)

I vary this stuff a bit, but the base stock does not change by much.
I try to use quite a bit of ginger,onion and garlic, and I also added
[censored] this time both for flavor (they love asian style foods) and
because it's reputed to have anti-viral properties. The local Grossery
store happened to have fresh ones on hand too which are far better than
the dehydrated ones I usually have on hand.

Recipe

To make the stock/broth:
2 lbs. chicken wings
3 ribs celery
1 large carrot
1 medium onion
1 small bulb fresh ginger root, enough to make
about 2 tbs. grated
Generous sprinkling of powdered garlic (approx. 2 to 3 tsp.)

Chop celery, onion and carrot fine, grate ginger,
leave chicken wings whole.

Place into pressure cooker, bring up to pressure and
cook for 30 to 40 minutes. Alternately, place into stock
pot and simmer (DO NOT BOIL!) for around 3 hours.

Let cool, strain off broth and debone the chicken.
Place the solids aside (refrigerated) for making chicken salad.
Place the resulting broth into the refrigerator overnight to
make defatting easier. Remove fat layer when broth has
solidified.

For the rest of the soup:

1 onion
1 leek
3 ribs celery
2 large carrots
2 heads of baby bok choy
6 cloves fresh garlic
Fresh ginger root enough to yield
about 3 to 4 Tbs.
2 chicken breasts, deboned
10 to 12 [censored] mushroom caps,
fresh or rehydrated

Slice chicken into bite sized pieces, slice
onion and leek into 1/4 inch rings, slice celery fairly thin,
wash and chop bok choy into bite sized chunks,
slice [censored] mushrooms thinly, press the garlic
cloves and fine grate the ginger root. Place all
of that into a skillet with some olive oil on medium
high heat and cook until done. Slice carrots into
medallions and steam separately. (I nuked them
for 10 minutes).

Bring defatted broth back up to a simmer and dilute
with equal parts of water. Add 2 to 3 tbs. Oyster sauce
and about 1/8th cup of mushroom or regular soy sauce.

Add the rest of the cooked ingredients to the simmering
broth and simmer for about 10 minutes or so, stirring
occasionally.

Serve, salt to taste.

1ChickenStock.jpghttp://i22.tinypic.com/2zzoocz.jpg

2ChickenStock.jpghttp://i22.tinypic.com/vmvc7l.jpg

3ChickenStock.jpghttp://i24.tinypic.com/iyogfl.jpg

4ChickenSoupVeggies.jpghttp://i22.tinypic.com/2zgi1zr.jpg

5ChickenSoupPlated.jpghttp://i20.tinypic.com/r8c854.jpg

Ginger Root prep using fine grater:http://i23.tinypic.com/119s5lh.jpg
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot
down." -- Steve Rothstein

let them drink the blood of innocent palistineans. i hope it went
down well.

There are no innocent Palistineans.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article <[email hidden]>,

MareCat said:

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Omelet said...

Quoted message said:

5ChickenSoupPlated.jpg

What, no noodles???

It's for a kid. It should be fun soup! Definitely tinier bits! More soup
than
bits! Add noodles!

Andy
Thinks it should come with noodles.

Rivels are better. Add rivels (http://tinyurl.com/yxxcrg and
http://tinyurl.com/yxpubl)!

Mary--who doubles up on the amount of rivels every time she makes chicken
soup

What are those???

At worst tho', I may consider adding rice or barley.
This stuff is supposed to be _healthy_! ;-o

Pearl barley in soup is wonderful.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"MareCat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Omelet said...

Quoted message said:

5ChickenSoupPlated.jpg

What, no noodles???

It's for a kid. It should be fun soup! Definitely tinier bits! More soup
than
bits! Add noodles!

Andy
Thinks it should come with noodles.

Rivels are better. Add rivels (http://tinyurl.com/yxxcrg and
http://tinyurl.com/yxpubl)!

What are those? They look like irregularly shaped dumplings or something.

"Omelet" <[email hidden]> wrote

Quoted message said:

And my sister is down with a second cold in two weeks. :-(
--

Om, did your read about chicken broth containing anti-inflammatory
agents? So it really does help with the congestion of colds. Have her
put some fresh garlic in, that helps even more. (The kids might not like
it, though.) I also add a sprinkle of cayenne--it clears the sinuses like
magic and gets all the stuff in the head and chest moving.

"Jimmy" <[email hidden]> wrote

Quoted message said:

let them drink the blood of innocent palistineans. i hope it went
down well.

Oh, FFS, Jimmy, get over yourself.

In article <[email hidden]>, "cybercat" <[email hidden]>

Quoted message said:

"Omelet" <[email hidden]> wrote

Quoted message said:

And my sister is down with a second cold in two weeks. :-(
--

Om, did your read about chicken broth containing anti-inflammatory
agents? So it really does help with the congestion of colds.

Yep. That's why I make it as "medicine".

Quoted message said:

Have her
put some fresh garlic in, that helps even more.

Dummy me forgot to mention that in the final ingredients. The picture
also showed 7 cloves of fresh garlic. I also put in a handful of Chili
Petins from the two plants out back. :-)

Quoted message said:

(The kids might not like
it, though.)

Her boys eat sushi. They are not picky eaters. <g>

Quoted message said:

I also add a sprinkle of cayenne--it clears the sinuses like
magic and gets all the stuff in the head and chest moving.

I'll suggest that to her.

Last weekend when she was ill, I sent her a couple of quarts of hot and
sour soup from the local chinese place. She normally does not like that
soup, but ate it this time. It's what I buy for myself if I'm sick and
don't feel like cooking.

That place has the best hot and sour soup I've ever had!
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Omelet" <[email hidden]> wrote

Quoted message said:

And my sister is down with a second cold in two weeks. :-(
--

Om, did your read about chicken broth containing anti-inflammatory
agents? So it really does help with the congestion of colds. Have her
put some fresh garlic in, that helps even more. (The kids might not like
it, though.) I also add a sprinkle of cayenne--it clears the sinuses like
magic and gets all the stuff in the head and chest moving.

In the early 1970s, I read an article about a study of chicken soup's
effects. They tried serving just bowls of hot water, to see if just steam
would help. It didn't. They fed participants chicken soup through straws,
lukewarm to eliminate steam. It didn't work (however "work" was defined).
The only thing that worked was chicken soup, hot, eaten from bowls or open
cups.

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "cybercat" <[email hidden]>

Quoted message said:

"Omelet" <[email hidden]> wrote

Quoted message said:

And my sister is down with a second cold in two weeks. :-(
--

Om, did your read about chicken broth containing anti-inflammatory
agents? So it really does help with the congestion of colds.

Yep. That's why I make it as "medicine".

Quoted message said:

Have her
put some fresh garlic in, that helps even more.

Dummy me forgot to mention that in the final ingredients. The picture
also showed 7 cloves of fresh garlic. I also put in a handful of Chili
Petins from the two plants out back. :-)

Perfect!

MareCat said...

Quoted message said:

Rivels are better.

I googled it. A pseudo-spaetzle and corn in chicken broth.

Your pictures makes it look more like a chowder. I'd probably be a little
more generous with the chicken broth.

Andy

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

MareCat said:

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Omelet said...

> 5ChickenSoupPlated.jpg

What, no noodles???

It's for a kid. It should be fun soup! Definitely tinier bits! More
soup
than
bits! Add noodles!

Andy
Thinks it should come with noodles.

Rivels are better. Add rivels (http://tinyurl.com/yxxcrg and
http://tinyurl.com/yxpubl)!

Mary--who doubles up on the amount of rivels every time she makes chicken
soup

What are those???

Dumplings made from a mixture of flour and eggs (I make mine by mixing a cup
of flour with four eggs) and drizzled into the simmering soup. Definitely
*not* lo-carb! They're of PA Deutch origin. My almost-five-year-old *loves*
them (almost more than hubby and I do), so I always make extra just for her.

Quoted message said:

At worst tho', I may consider adding rice or barley.
This stuff is supposed to be _healthy_! ;-o

Pearl barley in soup is wonderful.

I love barley, and it's very healthy.

Mary

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

MareCat said...

Quoted message said:

Rivels are better.

I googled it. A pseudo-spaetzle and corn in chicken broth.

Someone who lives in PA Deutch country didn't know what rivels are?? 😉

Quoted message said:

Your pictures makes it look more like a chowder.

It is a thick (and hearty!) soup. Those pics were taken awhile ago (I just
wanted to show the rivels). Nowadays, I make my "chicken corn soup" with
carrots, onion, and celery, as well as corn.

Quoted message said:

I'd probably be a little
more generous with the chicken broth.

I make a *lot* of chicken stock when I make this now, knowing how little
stock I ended up with when I used to make it. I make a rich stock by
simmering veggies and chicken "carcasses" (what's left after I pick off the
cooked meat) for 1.5 - 2 hours. Then I strain the stock and add fresh
veggies. Once they're cooked, I add frozen corn and the chicken meat. Season
to taste, drizzle in the rivels, and the soup's done.

Mary

"Omelet" <[email hidden]> wrote

Quoted message said:

At worst tho', I may consider adding rice or barley.
This stuff is supposed to be _healthy_! ;-o

Pearl barley in soup is wonderful.

I just made vegetable beef with sirloin, and I wish I had put
some barley in it. Otherwise it is wonderful.

In article <[email hidden]>,

MareCat said:

Quoted message said:

Quoted message said:

Mary--who doubles up on the amount of rivels every time she makes chicken
soup

What are those???

Dumplings made from a mixture of flour and eggs (I make mine by mixing a cup
of flour with four eggs) and drizzled into the simmering soup. Definitely
*not* lo-carb! They're of PA Deutch origin. My almost-five-year-old *loves*
them (almost more than hubby and I do), so I always make extra just for her.

Sounds like fun. :-)
I do eat more carbs on weekends...

Quoted message said:

Quoted message said:

At worst tho', I may consider adding rice or barley.
This stuff is supposed to be _healthy_! ;-o

Pearl barley in soup is wonderful.

I love barley, and it's very healthy.

Mary

Good memories too.
Mom always added it to her wonderful beef stews.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article <[email hidden]>, "cybercat" <[email hidden]>

Quoted message said:

"Omelet" <[email hidden]> wrote

Quoted message said:

At worst tho', I may consider adding rice or barley.
This stuff is supposed to be _healthy_! ;-o

Pearl barley in soup is wonderful.

I just made vegetable beef with sirloin, and I wish I had put
some barley in it. Otherwise it is wonderful.

There is always next time... <g>
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

MareCat said...

Quoted message said:

I make a rich stock by
simmering veggies and chicken "carcasses" (what's left after I pick off
the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
fresh veggies.

Mary,

Why do you throw away the cooked veggies and not foley mill them back into
the stock?

Andy