REC: Cold Cure Soup - made this morning
adapting to fit ingredients on hand. Love it! Had a mid-morning mug smileys/wink.gif Will be serving for dinner with rice stick noodles like Pho. May toss in random pieces of meat from freezer and fridge - or not. Copied my favorite cooking notes (comments) below recipe. Colleen
NYT Cold Cure Soup - Orange Pho
* 3 pounds chicken wings
* 1 carrot, peeled and halved
* 1 onion, peeled and halved
* 1 cinnamon stick
* 1 3-inch knob of ginger, peeled
* 1 tablespoon Maldon salt or 1 1/2 teaspoons table salt
* ¼ cup fresh citrus juice (2 parts orange juice to 1 part lime juice), plus zest in strips
* Chopped cilantro, for garnish
* 1 small red chili pepper, seeded and cut into fine rings, for garnish
1. In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice.
2. Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1 1/2 to 2 hours.
3. Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days.
4. To serve, warm soup, ladle into mugs or bowls, and garnish.
COOKING NOTES
When I make whole roasted chicken, I roast two at a time. I always stuff the cavity with a couple of whole oranges, cut into pieces, plus rosemary sprigs. I use a good spice rub (like Arthur Bryants Poultry) to coat the skin. After cooking, I save the carcasses, & oranges, and toss it all in a stockpot, cover with water, and simmer for at least 20 hours. Strain and you have a wonderful broth. Add carrots, celery, parsnips, and pearl barley and simmer another 4 hours for a nice rich soup.
The only thing I do differently is in addition to the cilantro and chile pepper garnish, I add about half a teaspoon of fish sauce to the mug when I drink it. Trust me...
It's wasteful to throw out the "solids." When the meat from the chicken wings feels done, take the wings out, tear out the meat, and return the bones to increase the strength of the broth. Then when it's done, refrigerated and the fat taken off, add the meat back in.
I made this in my instant pot and its my new favorite recipe! I cooked it at high pressure for 60 minutes with natural release. Also took the recommendation on using chicken backs -- much less expensive and just as yummy. I now have a few batches frozen and at the ready for a cold winter day.
Also, do you have the recipe for the stew mentioned above?
Persian chicken, cinnamon and Seville-orange stew
It is a wonderful, flavorful broth. I gave it to my husband who has a bad cold, serving it with noodles, some shredded chicken, sliced jalapeño, sliced green onions, cilantro, and lots more lime. I would double the recipe the next time.
The collagen from the chicken bones and connective tissues dissolves into the liquid when it's simmered for a long time, and causes the broth to gel at fridge temps. It will liquify again when reheated. A gelled broth is a rich, tasty, and nourishing broth!
I have a tree full of Seville oranges! They're so much nicer in this kind of thing than the sweet oranges. The zest has a really clean, intense fragrance.
I made this soup with a whole chicken cut into pieces, and I added the cooked meat back into the soup. The chile and cilanto garnishes are great! Even if this soup does not cure my congestion, it is still delicious and perfect on a chilly and rainy night.
Chicken backs
It's divine with a chopped boiled egg, some rice or couscous and a splash of lemon juice. My go to sunday night meal!
I jacked this up a little bit by adding one star anise, some cloves + peppercorns, a couple bay leaf along with cinnamon/salt. Deepened the flavor a bit. This broth is just divine and also works as a great base for Pho-type soups!
45 min cook time: I made this in a pressure cooker last night with a whole 3lb chicken. Just poured 1/2 vegi stock and 1/2 water just past the top of the chicken. Then used the soup setting (30min). Once the timer was done I waited another 6 min to release the pressure. Also used jalapenos for an extra kick.
You need enough liquid to cover the items in your pot, to start. If you can cover with less than 3 quarts, do it. I'm making mine right now with 8, so the recipe does seem a tad off. Reduce to concentrate flavor until it's a strength you like. For some cooks, this process tells them when it's done: it's reduced significantly and they haven't had to watch that pot for most of 2 hours having started with an abundance of water (which is probably more to the point).
Not sure if this counts as a recipe as much as a magic potion. It’s delicious, but also chased my head cold right out of town.
I charred the onion and ginger before adding them to the pot and threw in a couple whole star anise, which made the whole pot taste little like noodleless pho— a win, in my opinion.
I shredded some chicken into the broth and replaced chilies with cayenne - apparently cayenne good for loosening up your chest if you're sick like I am - and no didn't wait for all the fat to separate to have the first bowl... yum
When I made this, quick and easy prep was a priority. I used half a rotisserie chicken simmered in 8 cups of low-salt chicken broth. Replaced citrus juice with thick slices of orange, rind intact. Simmered all ingredients til broth flavors intensified. Boned the chicken and served with cooked citrus slices -- absolutely delicious!
You get an essence of orange that isnt overpowering, but very tasty. I had the meat dept cut a whole chicken in 4 and used the instapot to cook the soup for 50 min. I doubled the ingredients and added garlic and pepporcorns. a box of chicken bone broth, a box of regular chicken broth, and topped the rest of the way with water. This soup wax a hit and I will be making it again!!
This is so light and comforting, with a mellow tang that traditional chicken broths don’t typically have. I made as written, except I used cheap and flavorful chicken backs plus one small addition - a couple of pieces of star anise along with the cinnamon stick. I also reserved some of the chicken meat and added a few small pieces at serving. I didn’t have cilantro, and I didn’t miss it. Don’t forget the red chili, it is the exact right thing to finish it beautifully.
Sipped about half of it in mugs, and then dressed it up for dinner with some sautéed greens, rice noodles, a fried egg, and a dash of good soy sauce. Double it. You’ll wish you had more.
