it’s time for Chicken Soup …

Posted on March 2, 2012


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Brrrr the temperature is plummeting , the heaters have been turned on again and since the rain shows no signs of respite ,it might just be time to make that soothing concoction I have been raving on about . The thing is when you hear chicken soup , you think winter , you think coughs, colds and that dreaded flu.And if your taste buds are anything like mine ( as in you don’t even know what the word ‘bland’ means ) you are right this minute thinking Chicken Soup ? Me ? Never !

Well all that’s about to change , you see just like you, I would turn my nose up at the very mention of chicken soup or broth and thought that sort of food should be confined to hospitals , it would be a heinous crime to bring it to our dinner tables.

Until one fine day a featured recipe online caught my eye and I decided to give the dreaded Chicken Soup one last go , ofcourse with a bit of fine tuning of my own . Would you believe , that little bit of fine tuning has come a long way and this Chicken Soup is still a family favourite . It has the added benefit of boosting your immunity and relieving colds and flus, but I promise you , you absolutely do not have to be sick to have this soup !

Here’s how :

Serves 3-4

You will need :

  • 300 grams chicken pieces ( preferably wings, necks and drumsticks)
  • 2 medium carrots , peeled and cut into chunks
  • 2-3 stalks of celery , washed and cut into chunks ( you can also add in the celery leaves for additional flavor )
  • 1 medium potato , peeled and cut into chunky quarters ( optional )
  • 1 large onion coarsely chopped
  • 2 tbsp finely chopped ginger
  • 2 tbsp chopped garlic
  • 8-10 black peppercorns
  • 6-8 whole cloves
  • 1-2 small cinnamon sticks
  • 1/2 tsp turmeric powder
  • 1 tsp salt ( or as per taste )
  • 2 tbsp chopped coriander
  • Lemon juice ( optional )

Preparation :

  • Wash chicken pieces thoroughly and add to a heavy based medium pot. Combine chicken, carrots , celery , potato , garlic , ginger , black peppercorns , salt , turmeric powder , cloves and cinnamon sticks .
  • Add about 4-5 glasses of water and bring to a boil on medium heat , once boiling , let your soup slowly simmer for atleast an hour until the chicken is cooked through and the vegetables are tender .
  • You may prefer to take the chicken out at this step and debone it , cutting into smaller pieces before adding them back to the soup.
  • Ladle soup into serving bowls and garnish with coriander leaves ,fresh lemon juice and cracked black pepper .

Hot Tip :

Serve with saigon rolls , steamed rice or even over a bed of over cooked noodles.
Apart from being a popularly used culinary ingredient turmeric has immense healing properties.

Yummy !

Posted in: Food