What could be more comforting than chicken soup in cold weather—and cold and flu season?
A steaming bowl of chicken soup is a welcome meal on a cold day, but it brings more to the table than just flavor. The hot liquid will help soothe a sore throat and keep nasal passages moist. And a hearty chicken soup packed with vegetables may also ease such cold and flu symptoms as congestion and coughs.
Ingredients
- 1 3½- to 4 pound chicken
- 6 carrots, peeled
- 4 celery stalks
- 1 large yellow onion, quartered
- 2½ teaspoons kosher salt
- 1 teaspoon whole black peppercorns
Directions
Place the chicken in a large pot. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through (about 30 minutes).
Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot. Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender (about 10 minutes). When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual bowls.
Recipe reprinted courtesy of Real Simple.
Special Thanks to the Partners of Vaccinate Texas
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