Saturday, December 13, 2008
My sister was coming over for dinner the other night, and she (like everyone else these days) is suffering through a cold. I figured I would make her some soup in hopes that it would help her feel better. Chicken Noodle soup is the standard cold cure food, but I thought I could kick up its cold fighting powers and add some flavor at the same time by throwing in some items high in vitamin C, like red pepper and lemon.
1 chicken breast, cooked and shredded
4-5 cups chicken stock
1 Bunch fresh Thyme (bound into a bouquet)
1 large leek finely chopped
2 garlic cloves minced
1/4 red pepper minced
2 tbsp white wine
1/2 lemon (use the zest and juice)
Start the stock simmering in a pot with the thyme bouquet submerged. Cut the chicken breast into smaller pieces, and cook in olive oil in a frying pan. Once cooked, remove from heat. Saute the leeks, garlic and red pepper in the same pan for a couple of minutes. Mince the chicken further if needed, and add the chicken and sauted vegetables to the stock. Use the white wine to deglaze the pan (swirl it around to get all the flavor) and pour it into the the stock. Add the lemon zest and juice, and simmer for about half an hour. Remove the thyme bouquet and serve.
If you like noodles add them during the simmering as per their cook time. I didn't add them this time because I was looking to make more of a hearty broth with just the protein, not additional carbs, just in case the cold was decreasing her appetite.