Super Simple Chicken Soup for the Sickly
"A low-effort way to make chicken soup for those times when you need it, but don't feel like putting in the effort. You can of course substitute the herbs for whatever you have lying around or like, but I like the lemongrass because it helps open up the sinuses."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 2 lbs chicken drumsticks or 2 lbs chicken thighs
- 1 leek
- 1 large carrot
- 1 stalk celery
- 1 potato
- 1 onion
- 1 tablespoon apple cider vinegar
- salt
- pepper
- 1 fresh thyme sprig
- 3 leaves lemongrass
- 6 -8 cups water
directions
- Rinse the meat in cold water (bones, skin, and all), and put into the pot.
- Rinse the vegetables, but do NOT peel them.
- Cut the onion and potato in half only, cut the top leaves off the leek and celery (but don't throw away) and chop the rest of them, along with the carrot.
- Add everything, including the tops of the celery and leek as well as the herbs, to the pot with the meat.
- Pour in 6-8 cups of water, enough to just cover the contents of the pot. Bring to a boil, and then turn down to simmer on very low heat and cover.
- Leave to simmer for about an hour and a half. Go sleep and watch TV and other sickly resting activities.
- Skim the chicken fat off the top of the soup with a spoon and discard.
- Removed the chicken with tongs, let cool for a few minutes, and remove the skin. Return the meat and bones to the pot.
- Add the tablespoon of apple cider vinegar. This brings out the calcium in the bones.
- Simmer for another 15 minutes or so, add salt and pepper to taste, and enjoy.
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Reviews
-
I've used a recipe similar to this one when the flu is running rampant in my family. I omit the vinegar and double-up on the lemongrass. It's a great aid when battling stomach issues and food won't "stay down." It provides enough clear, liquid nutrition, until my patients can handle solid food. A good recipie.
RECIPE SUBMITTED BY
I'm an American English teacher living and working in Japan. The fast food here is not so great, so I spend a lot of time cooking and trying new recipes.
I grew up in an Italian-American household, so I'm used to good Italian home cooking. I learned a lot from my family, but also use cookbooks regularly. I mostly cook Italian and Asian-fusion dishes, Irish soups, and some traditional Japanese dishes. I love having so many fresh Asian ingredients readily available, but I miss the shelves of an American supermarket just as much!
I love being a teacher, and my other hobbies include photography, knit & crochet, and playing guitar & singing.
