Poor Fabulous is as sick as a dog. He has a terrible cold. Since, as you well know, Scamper is an absolute delight, we’ve been cooking up a batch of soups to put him on the mend. We’ve been at it all day.
Once you’re committed to making a really good chicken soup, you may as well go whole hog and make it soup day. Chicken soup takes a long time to cook. It’s as easy as could be but a good stock needs about 6 hours on the stove.
If you make a huge pot of it you can freeze it and have it ready on hand. It’s well worth the effort.
Chicken soup is a great cure all for sniffles, colds and flu. It’s also a base for a vast array of other soups and stews. The better your stock, the better your meal.
We made him mushroom soup and cream of spinach too.
Mushrooms boost the immune system and spinach contains iron which helps to rebuild strength.
Naturally, we also made him magic tea. The tea / soup combo will have him back on track by tomorrow morning. We made chicken soup and magic tea for Ella when she was sick and now she thinks that we are frighteningly witchy. She was better in 12 hrs.
We’ve posted all those recipes before. They are being indexed for easy access.
Here are a few more soups that heal.
- 5 heads heads of garlic
- 1/4 c olive oil
- 2 onions, sliced
- 4 Tbsp butter
- 1 qt chicken stock
- 2 c coconut milk
- 2 tsp fresh thyme or 1 tsp dried
- 1 tsp oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat oven to 350
- Cut the tops off of the garlic heads and place them cut side down in a baking pan with the oil in it
- Cover with foil and bake for 1 hr
- While the garlic roasts, sauté the onions in melted butter
- Once the onions are caramelized add the herbs and spices
- Sauté 2 min
- When the garlic is done, peel it and add it to the onions
- Add chicken stock
- Simmer 15 min
- Reduce heat and add coconut milk
- Allow it to simmer again
- Blend till smooth and serve
- 1/4 c butter
- 2 onions, chopped
- 2 Tbsp grated fresh ginger root
- 1 1/2 lbs baby carrots
- 6 c chicken stock
- 1-2 Tbsp honey
- 1/4 tsp cayenne (not if you are sick)
- In a 4 qt sauce pan, melt butter and sauté onions till translucent
- Add ginger and sauté 2 more min
- Add carrots, stock, honey and cayenne
- Bring to a boil
- Reduce to simmer for about 40 min or until carrots are very tender.
- Blend until smooth and serve
- 1 cabbage, quartered
- 2 tomatoes, quartered
- 3-4 onions, quartered
- 1-2 handfuls of baby carrots
- 4 cloves of garlic
- 1 Tbsp grated fresh ginger
- 1 huge handful of fresh basil
- 1 small handful of fresh parsley
- 6- 8 bone in chicken thighs
- Parmesan to sprinkle on top
- Throw it all into a large pot
- Cover with cold water
- Bring to a boil
- Reduce to simmer, uncovered for 4 hrs
- Remove the bones, sprinkle with Parmesan and serve
Enjoy your soups