Cold-Curing Chicken Soup


Did you know that scientists found that chicken soup does in fact significantly reduce white blood cell activity (which causes the symptoms of a cold), yet when was the last time your doctor gave you a prescription for chicken soup? Healthcare is so broken.

Cold-Curing Chicken Soup

Serves 4


1 (3-to 4-pound) chicken, cut into pieces

Sea salt

1 tablespoon extra-virgin olive oil

1 onion, halved

3 carrots, cut into pieces

3 celery ribs, cut into pieces

1 head garlic, halved crosswise

1/2 a bunch parsley

1 teaspoon black peppercorns

about 10 cups water

3/4 cup broken angle hair pasta

Chopped cilantro


Season chicken with salt. Heat oil in a 4-to 5-quart heavy pot over medium high heat until hot. Brown chicken in batches, about 6 minutes per batch, transferring to a bowl when browned. Pour off all but 2 tablespoons fat from pot, then add onion, carrots, celery, and garlic to fat in pan and cook, turning occasionally, until browned, about 5 minutes.

Add chicken back to pot along with any juices in bowl, parsley, and peppercorns and add just enough water to cover chicken. Bring stock to a simmer, skimming if necessary, and simmer for 1 hour.

Strain stock and shred meat, discarding bones and vegetables. Place meat and stock back in pot and bring to a boil. Stir in noodles and boil until noodles are cooked, about 4 minutes. Season soup with salt and pepper to taste and sprinkle with cilantro. Serve hot.

Original Source:

Leave a Reply

Your email address will not be published. Required fields are marked *