Apr 20, 2013

Chicken Soup Flu Remedy


Our household is still suffering with this terrible flu.  Hubby (who never gets sick) has now got it, and the rest of us are still coughing.  It is definitely a nasty flu going around this year.

So what better time than now to post the Chicken Soup recipe I've been promising you!

Ingredients

5-6 Chicken Drumsticks (if you are using a large 2 Litre / or a half gallon pot)
1 Leek  (or 4-5 spring onions/shallots, or 1 brown onion)
1 carrot
Celery (roughly 1/2 bunch)
3 large garlic cloves
1 long red chilli
Other Vegetables according to personal preference (fennel, peas, corn, & parsnips all work well)
Chicken Stock (amount needed will depend on size of pot and the amount of water you are using - refer to product label)
1 packet of Gluten Free Rice Noodles or Vermicelli

Method

1.  Add all the ingredients to the pot and bring to the boil.  Reduce heat and simmer for at least 40 minutes or until chicken is cooked and vegetables are tender.
Note:  Periodically during cooking,  skim the fat and froth off the top of the water using a sieve or ladle.
3. Remove pot from heat and using tongs, carefully remove the drumsticks from the pot.  Remove the meat from the bone (it should easily fall off), return meat to pot and discard the bones.
4.  While water is still hot, add rice noodles or vermicelli and stir them into soup until soft (usually 1-2 minutes depending on brand you use).
5.  Serve with toast, rolls, or my favourite - jam crepes!

Enjoy!