Soup's the cure

Now that you know your mother was onto something when she served you chicken soup to ease your cold symptoms, try this recipe and make your won hearty version of a classic soup.  Check out our other two favourite soup recipes below.

Chicken Noodle Soup with Homemade Stock

Homemade Chicken Stock Ingredients:
5 lb (2.2 kg)       stewing hen or roasting chicken
2                          carrots, chopped
2 stalks              celery, chopped
1                          onion, chopped
1                          leek, chopped (optional)
3 sprigs             fresh parsley
1                          bay leaf
1 tsp (5 mL)      salt
1/2 tsp (2 mL)   dried thyme
1/2 tsp (2 mL)   whole black peppercorns 

Chicken Noodle Soup Ingredients:
2 tbsp (25 mL)            butter
1/2 cup (125 mL)        minced onion
1-1/2 cups (375 mL)  each sliced carrots and celery
1 cup (250 mL)           sliced parsnips
1-1/2 cups ( 375 mL) egg noodles
1/4 cup (50 mL)          chopped fresh parsley
Hot pepper sauce
Salt and pepper 

Preparation: 
1. Homemade Chicken Stock: Place hen or roasting chicken in stockpot or Dutch oven; add 16 cups (4 L) water. Bring to boil; skim off froth. Add carrots, celery, onion, leek (if using), parsley, bay leaf, salt, thyme and peppercorns. Reduce heat and simmer, partially covered, for 2 to 2-1/2 hours for hen, 1 to 1-1/2 hours for chicken, or until juices run clear when thigh is pierced.

2. Remove chicken and refrigerate. Strain liquid through cheesecloth-lined sieve into large shallow bowl, pressing vegetables to extract as much liquid as possible. Let cool, cover and refrigerate for at least 6 hours or for up to 12 hours.

3. Remove fat from surface of liquid broth. Set aside 8 cups (2 L). Refrigerate remaining 7 cups (1.75 L) for up to 3 days or freeze for up to 4 months for another use.

4. Chicken Noodle Soup: In large dutch oven or soup pot, melt butter over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened. Add reserved 8 cups (2 L) chicken stock; bring to boil. Add sliced carrots, celery and parsnips; cover and cook over medium-high heat for 5 minutes.

5. Add uncooked noodles and simmer uncovered, for 8 to 10 minutes or until noodles and vegetables are tender.

6. Remove skin and bones from chicken. Dice meat and add 2 cups (500 mL) to soup; heat throughout. Stir in parsley; season with hot pepper sauce, salt and pepper to taste. Refrigerate remaining chicken for another use.  

Nutritional information (Per each of 8 servings): 16 g pro, 7 g total fat (3 g sat. fat), 13 g carb, 2 g fibre, 45 mg chol. % RDI: 4% calcium, 11% iron, 56% vit A, 8% vit C, 11% folate.  Calories : about 185 cal.

Recipe from www.canadianliving.com.

Comfort food

Here are two more favourite soup recipes.  While they may not help you fight a cold, they will definitely help keep you warm on a chilly winter night.

Cauliflower and Cheddar Cheese Soup

A smooth and creamy comfort food.

2 tbsp (25 mL)               butter
1 cup (250 mL)              chopped onion
1/4 cup (50 mL)             flour
2 1/4 cups (550 mL)     homo milk
1 1/2 cups (375 mL)     water
1 can (10 oz./284 mL)  chicken broth
4 cups (1 L)                    small cauliflower florets
1 tsp (5 mL)                    Dijon mustart
1/2 tsp (2 mL)                 salt
1/8 tsp (0.5 mL)             nutmeg
2 cups (500 mL)            shredded cheddar cheese

Melt butter in a large saucepan over medium heat.  Add onion and saute until golden, about 10 minutes.  Stir in flour and cook for 1 minute. Gradually stir in milk, water and broth.  Bring to a boil, stirring constantly.  Reduce heat and simmer, stirring frequently until slightly thickened, about 3 minutes.  Stir in auliflower, mustard, salt and nutmeg. Cover and simmer, stirring occasionally, until cauliflower is tender, about 10 minutes. Puree soup in small batches in a blender. Soup may be prepared to this point and refrigerated for up to 24 hours.  Reheat over low heat to serving temperature. Gradually stir in cheese until melted. Serve immediately.  Serves 4-6.

Recipe from 100 Favourites: Celebrating a Century of Cooking in Alberta © 2005 ATCO Blue Flame Kitchen

Beef Goulash Soup

1 tbsp (15 mL)                        oil
1 lb (0.5 kg)                              lean ground beef
1 cup (250 mL)                        chopped onion
2                                                 cloves garlic, crushed
1 tbsp (15 mL)                         cocoa
2 tsp (10 mL)                           paprika
1/2 tsp (2 mL)                          marjoram, crumbled
1/2 tsp (2 mL)                          salt
1/4 tsp (1 mL)                          oregano, crumbled
1/8 tsp (0.5 mL)                       red pepper flakes
3 cans (10 oz/284 mL each) beef broth
1 can (14 oz/398 mL)             diced matoes
1 cup (250 mL)                        water
1 1/2 cups (375 mL)               coleslaw mix
3/4 cups (157 mL)                  broken fettuccine, cooked and drained
1 cup (250 mL)                        light sour cream
2 tbsp (25 mL)                         chopped fresh parsley

Heat oil in a Dutch oven over medium heat.  Add beef and cook, stirring to break up beef, until browned, about 7-10 minutes.  Drain off excess fat.  Add onion and garlic; saute for 2 minutes.  Stir in next 6 ingredients (cocoa through red pepper flakes).  Add broth, matoes and water.  Bring to a boil.  Reduce heat and simmer, covered for 15 minutes.  Add coleslaw mix and simmer, uncovered, for 5 minutes.  May be prepared to this point and refrigerated for up to 24 hours.  Reheat soup before proceeding.  Add cooked fettuccine and simmer, uncovered, for 10 minutes.  Add sour cream and parsley.  Cook just until sou is heated through.  Do not boil.

 Recipe from A Holiday Collection © 2005 ATCO Blue Flame Kitchen