Chicken Soup for the Flu

Feeling flu’ish? Taking care of someone sick with the flu? Just looking for a great, simple chicken soup recipe you can throw together in minutes and freeze for later? Here it is. Simple and delicious.

Chicken Soup for the Flu

  • 1 chicken
  • 1 onion
  • 2″ knob of ginger
  • 3-4 stalks of parsley
  • 1 fennel bulb
  • 4 carrots
  • 3 stalks celery (leaves and all)
  • 1 clove garlic
  • 2 tsp salt
  • pepper

 

 

Wash chicken and put in the pot. Add the remainder of the ingredients and enough water to cover. Bring to a boil on stove top. Skim scum off surface and turn down to a simmer. Cover and cook for one and half to two hours (or until chicken is falling off the bones). Remove chicken and allow the broth to thoroughly cool. Strain through a fine sieve. Refrigerate the broth and once cold remove the remaining fat. Season to taste with salt and pepper.

The cooked vegetables lose ‘flavor’, so when serving cup up and cook fresh veggies. Add noodles or rice. Use the chicken in the soup and for chicken salad.

(Intensify the flavor by adding extra wings, necks or backs or use chicken stock instead water.)

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