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Serves 4–6 / Although chicken soup is often recommended for easing a cold, it may also help prevent one. You can garnish with thin slices of ginger, garlic, lemon, or jalapeño pepper for extra immune support.
Homemade Stock
3-4 pounds chicken, cut into 10 pieces
4 stalks celery, cut into quarters
4 medium carrots, cut into quarters
2 medium onions, cut into quarters
4 black peppercorns
2 bay leaves
12 cups water
Salt, to taste
Soup
1 tablespoon olive oil
2 cloves garlic, minced
1 cup chopped onion
2 cups peeled and sliced carrots
1 cup chopped celery
6 cups chicken stock
2 boneless, skinless chicken breast halves, cooked and shredded
2 cups cooked egg noodles
Salt and cracked black pepper, to taste
Mojo Topping
1 tablespoon finely minced fresh ginger
1 tablespoon freshly pressed garlic
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon cayenne pepper 1. To make stock, rinse chicken parts in cold water. Put all stock ingredients, except salt, in a large stockpot. Bring to a boil, reduce heat. Simmer 2 hours, skimming froth from surface occasionally. Remove from heat. Remove chicken pieces; discard skin. Dice and save meat for soup. Strain broth and discard remaining solids. Season with salt to taste. If making ahead, refrigerate; remove any solidified fat before using. 2. To make soup, warm 1 tablespoon olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Sauté 3–5 minutes. 3. Add 6 cups chicken stock and stir. Bring to a boil, reduce heat. Cover and simmer for 30–40 minutes or until vegetables are soft. Add cooked chicken and cooked noodles. Simmer for 5 minutes. Remove from heat. Adjust seasoning with salt and pepper. 4. Combine all mojo ingredients in a small bowl and stir until blended. Drizzle over hot soup.
| Nutrition Facts Per Serving (with 1 teaspoon mojo): |
| Calories: 219 calories |
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| % fat calories: 27 |
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| Fat: 7g |
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| Saturated Fat: 1g |
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| Cholesterol: 41mg |
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| Carbohydrate: 22g |
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| Protein: 19g |
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| Fiber: 4g |
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| Sodium: 459mg |
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