Tuesday, 26 July 2011

Dinner Last Night: Sick Soup

I first wrote about this soup (see bottom of post) last year in the fall as cold and flu season was starting up. During the recipe development I made numerous pots of it and ending up freezing about 8 litres of it.  Almost a year later we have eaten all of it and now with fighting a round of summer colds it called for a fresh pot.

This is by far the best 'sick soup' I have ever had.  There is nothing in it that can contribute to mucus production (wheat, dairy or eggs) or stress your immune system.  This is all supportive and very yummy to boot.  I don't know if I have ever written the recipe out in full here and I did manage to take a picture.

Now here is how to make it 
Get Well, Stay Well Soup

About an hour, including prep, of casual cooking and makes enough for 2 family of four meals. It freezes beautifully

3 tbsp             EVOO (Extra Virgin Olive Oil) or unflavoured coconut oil
2 Cups            Diced carrots, for soups I cut them into quarters lengthwise and then slice making ¼ moons.
2                      Medium diced yellow onions or 3 leeks
4                      Cloves minced garlic
1 Tbsp.           Minced ginger
1 Cup              Brown Rice (I like the nutty flavour and chewy texture of brown rice with this recipe and it holds together not getting mushy but brown basmati could also work. I’m not a huge fan of white rice and it is nutritionally poor. I don't recommend couscous because it can cintribute to mucus production but I do recommend quinoa. Add it pre-cook in the very end)
3 Cups            Peeled Cubed Sweet Potatoes (1 lg or 2 medium potatoes)
8 cups             Chicken Stock (2 946 mL Tetra pacs)
4 cups             Water
2                      Skinless/boneless chicken breasts
1 Tbsp            Dried Parsley (or fresh is better)
1 Tsp              Dried Thyme
½                     A lemon juiced (and the zest is a nice option)
Salt and Pepper to taste
Dried Chillies (optional for the adults)

Over medium heat in a large soup pot heat the olive oil and sauté the carrots and onions (or leeks) with a pinch of salt . Stirring until they are soft and the onions are translucent, about 5 minutes.  Don’t let them brown. Add the garlic and ginger and sauté until you can smell them, usually about 2 minutes. Stir in the parsley and thyme and then add the chicken stock and water. Turn up the heat to Medium-Hi til it comes to a boil.  Add the lemon zest and rice stirring for a minute or two so the rice doesn’t stick to the bottom.  Once it starts to simmer again turn the heat back down and put the lid on and let cook for 10 minutes. 
Add the sweet potatoes and the whole rinsed chicken breasts.  Let the whole pot simmer lid off till the chicken is cooked through, about 12 minutes then pull them out and let them cool for a couple of minutes.  For younger kids, dice or mince this chicken with a knife.  For older kids and adults I recommend shredding it with two forks which is easy to do even if they are hot. Add the chicken back into the soup pot and let simmer until the rice is fully cooked (5-10 mins depending on your choice of grain) Once done add the lemon juice and the soup is done. I started serving this soup to the kids not as a soup but pulled out the contents with a slotted spoon.  As they have gotten older and more proficient with a spoon they now eat it themselves.  The adults can add more salt and pepper if they want.  We like to add dried chilies to give it some kick.  I feel better already!

1 comment:

Anonymous said...

I'd eat that shit.