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Chicken soup – a real cure

4163 Views 2 Liked Posted on: January 7th 2020

Chicken soup – a real cure

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There are many studies that have demonstrated that chicken soup helps people who have a cold. No one can say exactly why this is true, but there are many ideas. One idea is that hot liquids are good for people who are sick. Another theory is that there are certain enzymes in chicken soup that help relieve the symptoms of the cold. In any case, it can’t hurt to try it. Here is a very simple recipe that starts with making chicken stock – something I recommend to always keep on hand in the freezer for soup and many, many other uses.

Ridiculously Easy Chicken Stock

Put in a large stockpot:

  • - The leaves from 1 bunch of celery (the celery stalks will be part of the soup)
  • - 10 black peppercorns
  • - 2 yellow-skinned onions (the papery skin gives the broth its lovely colour)
  • - 1 head of garlic
  • - 2 cubes of chicken bouillon
  • - 1 chicken (you can roast it for more flavor or add it directly to the pot)
  • - 2-3 carrots, coarsely chopped

Cover the ingredients with water. Put the pot on smallest burner on the lowest heat. The stock should simmer for several hours, but never boil (the impurities in the chicken bones will make the broth cloudy). After several hours, strain the stock into a clean pot. Boil it for 5-10 minutes. Discard the vegetables. Harvest the meat from the chicken and set aside.

You can continue right away or freeze the stock for later. To make the soup, chop 5-6 stalks of celery and peel and chop 5-6 medium-sized carrots. Add them to the pot of stock and bring to a boil. Reduce the heat and simmer until the vegetables are soft. You can serve this with noodles or rice, just cook them separately so they don’t get mushy. To serve, put some chicken in the bottom of a bowl, add noodles or rice and then ladle the broth and vegetables over the top. You may want to add salt. Be sure to drink all the broth to get the most out of your chicken soup. Feel better now?

to relieve = soulager

it can’t hurt to try = ça ne coûte rien d'essayer

chicken stock = bouillon de volaille

on hand = (ici) disponible

many uses = multi-usage

stockpot = une marmite

bunch = un pied (de celeri)

stalk = une tige de celeri

papery = fin comme du papier (ici les oignons)

broth = bouillon

head = un bulbe entier

roast = faire rôtir

more flavor = encore plus de goût

coarsely chopped = grossièrement haché

burner = un feu

lowest heat = à petit feu

to simmer = mijoter

to boil = bouillir

bones = des os

cloudy = (ici) trouble

several = plusieurs

strain = (ici) filtrer

to discard = jeter

to harvest = (ici) enlever

to set aside = reserver

to ladle = servir avec une louche

to get the most out of = tirer le meilleur de [qqch]

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Posted in: Recipes

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