Steps to Make Award-winning Cold fighting chicken soup

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cold fighting chicken soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Cold fighting chicken soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Cold fighting chicken soup is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have cold fighting chicken soup using 27 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cold fighting chicken soup:

1. Prepare Stock
2. Prepare Whole chicken small to medium
3. Take 4 cups chicken stock
4. Prepare 5 cups water
5. Prepare 5 dried red chili’s
6. Get 4 sprigs fresh thyme
7. Get 1 sprig fresh rosemary
8. Get 10 pepper corns (I had red Szechuan peppercorn)
9. Take 6 whole garlic cloves
10. Prepare 1 yellow onion halved
11. Take 2 carrots quartered
12. Take 3 celery stalks quartered
13. Get 1 Tbls lemongrass paste
14. Get 1 thumb fresh grated ginger
15. Make ready Soup
16. Take 1 cup water
17. Take 4 carrots sliced
18. Prepare 1 parsnip sliced
19. Prepare 4 celery stalks diced
20. Take 1 cup frozen peas
21. Take 6 garlic cloves minced
22. Make ready 1 thumb of fresh ginger minced
23. Get 1 large or 2 small green onion diced
24. Take 1 Tbls lemongrass paste
25. Make ready 2 tsp ground cayenne pepper
26. Make ready 1 Tbls ground turmeric
27. Make ready Salt and pepper to taste

Steps to make Cold fighting chicken soup:

1. Add all the stock ingredients in a soup pot, heat on med high heat, covered for an hour or until chicken thigh temp reads 165 degrees.
2. Once chicken is fully cooked, remove and let cool. While chicken is cooling strain the stock from the veggies. Set stock aside. Dump veggies.
3. When the chicken is cooled, pull all the meat from the fat and bones. Add pulled chicken back to stock and put on medium heat. Add the rest all of the ingredients and cook till veggies are tender.
4. I served this over a separately cooked couscous.
5. Enjoy and be well

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