Chicken soup for a cold

Chicken soup for a cold

I went to my doctor yesterday because I had a lingering nasty cold, and came away with a couple of helpful prescriptions and a recommendation from both the doctor and his PA that I be sure to have some chicken soup. Well there have been enough studies to know that chicken soup really does help cold symptoms, and that was all I needed to buy 4 chicken thighs (those ridiculous Franken-thighs where 4 weighed 1.7 lbs) and make some soup.

We had made some chicken pot pies a few weeks ago and had frozen the remaining stock and thus had some really good stock all ready to go.

  1. We pulled out 2 containers of it (about 2-3 quarts) and popped then out of their containers and into the pan of our Instant Pot. We set it on low pressure steam for 5 minutes to thaw the stock.
  2. Then we skinned the thighs and tossed them into the pot, and pressed the Poultry button for 15 minutes cooking.
  3. We pulled the chicken pieces out to cool and decanted the fat from the stock.
  4. When we made our frozen stock, we didn’t remove every bit of fat because it would be fine going into a gravy, but no one wants soup with a greasy mouth feel, so we removed the fat from the stock and from poaching the thighs using a gravy separator. It works by pouring from the bottom of the dish, since the fat floats to the top.

separator

  1. We poured the fat off three batches.
  2. Now to actually make the soup, we cut up
  • One medium onion, diced
  • 2 carrots
  • 2 large stalk of celery
  1. We added the veggies to the now empty InstantPot bowl along with a Tb or two of butter, and let them sauté until softened.
  2. Then we returned the stock to the pot, along with the cut up chicken.
  3. Then we tossed in the remainder of an open bag of Medium Dutch Maid Egg Noodles (about 5 oz).
  4. We closed the pot and pressed Soup, setting the time down to 10 minutes.
  5. The resulting soup was so beautiful even in the pot we were amazed.

in potIt was even better in a bowl. We served it with a loaf of Wave Hill Bread.

This recipe serves about 4.

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