Flu? The best cure is still Grandma’s Chicken Soup
This Grandma’s rich soup is not a quick answer, but it has the stuff you need – ginger, garlic, peppercorns, a sniff of cayenne pepper, sesame oil, and all the love that goes into it. My dear friend, Becky, came down with her third serious upper respiratory infection this season, and this is the only medicine I know. It is an extra step to make the broth, but I’m sure you have friends and family that are SO WORTH IT too! The rest is short work and makes your kitchen smell fab.
4 ribs celery, cut in 2” pieces
6 carrots (I bought matchstick shredded)
1 onion, quartered
3 garlic cloves, halved
1/2tsp dried thyme
1 bay leaf
12 black peppercorns
4lbs chicken backs, wings, or whole chicken cut up if you’d like some white meat. The more dark meat, though, the richer the broth.
3 qts. Water
1” piece fresh ginger, peeled and grated
4-8oz noodles, depending on how noodly you like your soup. I use soba noodles but any will do.
2 carrots, or the equivalent, matchstick cut
8oz can straw mushrooms
4oz sugar snap peas, sliced thinly the long way into strips
6 scallions, sliced
1/2c chopped cilantro
1tsp soy sauce
1/8tsp cayenne pepper
1/4tsp sesame oil
Broth instructions: Put cut up celery, 4 carrots (or equivalent), onion, garlic, thyme, bay leaf, peppercorns, and chicken in a large pot with the 3 quarts of water. Bring to a boil, lower heat to simmer for 2.5 hours. Add ginger to the pot and cook for 30 minutes longer. Strain and season with salt and pepper. Stock can be made ahead, and even frozen.
Soup instructions: Remove and discard chicken skin and bones, and shred chicken meat to serving size. Cook pasta in salted water. Bring broth to a simmer, and add carrots. Cook for five minutes, and add mushrooms, peas, chicken and noodles. Simmer for another five minutes. Add scallions, cilantro, soy sauce, cayenne, and sesame oil. Season the soup to taste with salt and pepper and serve with lots of love.