This was the long weekend I was waiting for months, needless to say flu took over all the plans and excitement.I am hating how frequently I am getting sick these days. It’s awful and even more awful is that I passed it on to husband as well. He had very high fever yesterday and was in bed the whole day with almost no appetite. So I had to make something appetizing which he can’t say no to and which is also good for us sick people. What better than a comforting warm bowl of chicken soup when you are down with flu and cold. The soup itself can make you feel better.
This is my version of ‘Chicken Soup for Weary’. This soup certainly is not like hospital food. It is not bland, as we don’t like bland here (at all). I added green chili to get away from blandness. I also added peppercorns, cinnamon sticks and bay leaves so that the aroma is infused into the soup and chicken and you forget about your flu and cold while eating the delicious and hearty soup. Yes, some garlic of course because why not. This is easy, no hassle and such a delight to the flu numbed taste buds.
You don’t have to do much, just put chicken and some vegetables to boil. Add some bay leaves, cinnamon, peppercorns to infuse the flavors. You may add vegetables of your choice. I avoided, butter or any cream as I wanted to keep it light, you can very well add butter into it if you like. Let it simmer, drain, serve, gulp and feel better.
Well just because I call it soup for weary, I don’t at all mean that you can’t make it on a lazy Sunday or after a long, cold day, snuggle in your cosy blanket with the full soup bowl and binge on your favorite tv series. Yes, It is that comforting.
- 1/2 kg Chicken with bones
- 4 cups of water
- 2 carrots
- 1 medium onion
- 2 garlic cloves
- 2 green chili
- 2 inch cinnamon stick
- 2 bay leaves
- 1/2 tbsp peppercorns
- salt to taste
- Crushed pepper to taste
- handful of fresh coriander leaves
- Peel the carrots and cut in half along with onion
- In a slow cooker or pot add chicken, water, sliced carrots, onion, peeled and crushed garlic, slit green chili, bay leaves, peppercorns, cinnamon stick, some coriander leaves and salt to taste.
- Let it simmer over low heat till chicken is cooked. It may take 20-30 minutes.
- Let it cool down and drain the broth. Take out chicken flesh from bones. Discard the bones.
- Slice the carrots and onions and discard rest of the solids.
- Now transfer the broth in a separate pan and it put on low flame. Add shredded chicken and diced vegetables into it. Also season with salt and pepper. Take it off after a boil.
- Serve with boiled eggs and some fresh coriander leaves.
- Feel free to add more vegetables of your choice.
- You can use chicken broth instead of water.