Chicken soup for cold: 16 best & easy recipes

Chicken soup is a soup made from chicken, simmered with various other ingredients. Usually classical chicken soup contains clear chicken broth, vegetable pieces constantly or chicken, are common additions grains or pasta, etc. In many countries, it is considered as a comfort food when they feel sick. This soup has the prevention of movements of neutrophil granulocytes that can help prevent side effects of one miserable cold anti-inflammatory property. Here are the 16 best and easy recipes for chicken soup for the cold that are collected by Vkool.com from reliable sources. Read on to learn recipes for chicken soup for the cold in more detail!

Chicken Soup for the cold: 16 Best Recipes easy and you should try

1. basic chicken soup

Chicken Soup For Cold

Having chicken soup regularly can help get relief from flu, cold and symptom. Click to Tweet

Here is the recipe to make this chicken soup for the cold:

Ingredients:

  • 1 chicken, cut into about 8 to 10 pieces (remove your skin, leave bone in)
  • 8 cups chicken broth (unsalted or homemade , low-fat canned is preferred)
  • 3 large cloves garlic (minced)
  • – 1/2 cup onion (chopped)
  • 2 stalks celery (sliced)
  • 2 carrots (peeled and thinly sliced)
  • 8 ounces dried noodles wide egg 1 cup long grain rice uncooked
  • ½ cup fresh parsley (chopped)
  • 2 tablespoons fresh thyme or 2 teaspoons dried thyme

Method:

  • Take these chicken pieces and next dried pat
  • Then, the season of these pieces with salt and pepper and chicken pieces now brown in a heavy pot by adding canola oil (a teaspoon) medium heat for about six eight turning once.
  • Later, add the chicken broth to the pot and now I put a boil. Reduce heat partially covering and then simmer until the chicken is cooked for about 20 minutes.
  • Now, use tongs to transfer the chicken to a large bowl and then cool the chicken broth slightly more. Chicken bones are discarded and pull or cut apart from the chicken into pieces of size then bit her and then book it.
  • Add fat (a spoon) on top of the chicken stock and return to simmer. Add celery, chopped carrots and thyme. Let it cook until vegetables soften these ie for about 8 minutes.
  • (should be prepared the day before, but be sure to store the meat and broth separately in the refrigerator)
  • After that, stir in parsley, noodles and chicken reserved . Simmer these noodles until tender, about 5 minutes. If you are using the rice simmer until rice is done.
  • Now, soup Season to taste with salt and pepper. Ladle into soup plates and garnish with parsley then
  • eat this hot for healing cold soup as well as their symptoms quickly.
  • Frequently take this soup help you get cured soon and makes you feel comfortable.

Further information: 23 quick and easy ideas chicken for dinner for families

2. The ginger chicken noodle soup

Chicken Soup For Cold

Here are the easy steps to make this chicken soup for the cold at home:

ingredients:

  • 1 1/2 tablespoons olive oil
  • chicken breasts 3large
  • 1 large onion (diced)
  • 3 cloves garlic ( chopped)
  • 13 cups of water
  • 2 cups white wine
  • 3/4 cup fresh lemon juice
  • 1 (4 inches) fresh, peeled and thinly
  • sliced ​​ginger

  • seven black peppercorns whole
  • chicken broth – four cubes
  • 3 bay leaves
  • 1 tablespoon white sugar
  • 3/4 cup carrots (peeled and cut)
  • 2 stalks celery, diced ()
  • kohlrabi – a light bulb (peeled and chopped)
  • 2 ½ tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 egg noodles (8-ounce package)
  • 1 large clove garlic (chopped)
  • 1 tablespoon grated ginger
  • 1 teaspoon salt and its flavor
  • 1/2 cup fresh parsley (chopped)

Process:

  • first, take a big and beside heat olive oil in this pot. Add the chicken, garlic and onion and cook until the chicken breast is golden brown, along with the onions begin to give translucent back ie for about 5 minutes
  • Then pour the white wine , lemon juice and water to the mix. Add the peppercorns, chicken broth, sliced ​​ginger, white sugar and bay leaves into the mixture.
  • Stir well and simmer then reduce heat to medium-low and cook now for about 45 minutes. also remove the garlic cloves are discarded. Then remove the chicken breast soup with chop this into bite size pieces.
  • Add celery, cabbage, carrots, thyme and rosemary to the soup. Then reduce the heat to low until vegetables begin to soften for about 20 to 25 minutes. Bring the soup to a boil and then add the chopped chicken to the soup with chopped garlic, egg noodles and grated ginger. Now, remove the pot from the heat and let it sit until the noodles have softened ie about 10 – 15 minutes
  • Season the soup with salt and then garnish with parsley. Now, they are hot for immediate relief of cold soup, as well as their symptoms.
  • Follow frequently for curing the flu, colds and their symptoms.

Further information: 16 Health Benefits of fresh ginger juice

3. Chicken Noodle Soup with Dill

Chicken Soup For Cold

This chicken noodle soup is a convenient food for many people especially those who are not feeling well. Take this soup when you are suffering from cold to fight it and to be comfortable and healthy.

Ingredients:

  • 10 cups chicken broth (low sodium)
  • 3 medium carrots (diced)
  • celery – a large stalk (diced)
  • 3 tablespoons fresh ginger (chopped)
  • 6 cloves garlic (minced)
  • 4 ounces egg noodles whole wheat (3 cups)
  • 1 pound chicken breast without skin (four cups cooked fraying)
  • 3 tablespoons fresh dill (chopped)
  • 1 tablespoon lemon juice

Process:

  • Take a pot and pour the broth along with this and then bring it to boil.
  • Add celery, ginger, garlic and carrots to the broth
  • Cook uncovered over medium heat until the vegetables are tender these ie, about 20 minutes.
  • Take a skillet or saucepan and then add the chicken breast lightly salted water and bring this to a boil, cover and reduce heat to low, is gently simmered until say this chicken cooked properly.
  • Add chicken, noodles and simmer until these noodles become softer by about 8 -. 10 minutes
  • Add lemon juice and dill, stir well and drink the soup to inhibit cold.
  • The daily intake of this soup will help remove the cold.

Further information: 41 health and beauty benefits of lemon juice, oil and peel

4. Beans chicken soup over white

Chicken Soup For Cold

get this:

  • 2 teaspoons olive oil extra virgin
  • leeks – Only 2 green and white parts (cut into quarter-inch rounds)
  • 1 tablespoon sage (chopped fresh sage) or dried (1/4 teaspoon)
  • 2 ¼ ounce chicken broth (canned chicken broth low sodium)
  • 2 cups water
  • January 15 ounces cannellini beans (rinsed)
  • 1 pound chicken asado (discarded skin, withdrawals meats shredded and bones – 4 cups)

How to make:

  • Take a pot and side hot oil to medium-high heat.
  • Add the leeks and then cook stirring frequently until softened for about 3 minutes.
  • Add the sage and stir it now to continue cooking until fragrant for about 30 seconds.
  • incorporates water and broth and raise the heat to high.
  • cover and then bring it to boil. After that, add the chicken and cook for beans to cover.
  • is removed frequently until the chicken becomes smoother for 3 -. 5 minutes now serve hot
  • Take the hot soup to get immediate relief from cold and have this soup regularly.

Further information: 12 Health Benefits of Beans and legumes in the diet

5. Chicken soup vegetable lover

Chicken Soup For Cold

Here is the recipe to make this chicken soup for the cold:

ingredients:

  • 1 tablespoon olive oil extra virgin
  • 8 ounces of chicken pieces, cut into small pieces)
  • 1 small zucchini (finely chopped)
  • 1 large shallot (finely minced)
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon salt for flavor or
  • 2 plum tomatoes (chopped)
  • 1 1/4 ounces of chicken broth (you can reduced sodium broth)
  • 1/4 cup dry white wine
  • 2 tablespoons orzo or other small pasta (farfel line)
  • 1 ½ cup of spinach package

Process:

  • Take a large saucepan and warm side of the oil to the medium-high heat. Then add the chicken and cook for now stirring frequently until it turns brown for about 3 to 4 minutes, and the next transfer to
  • Add the shallot, zucchini, salt, Italian seasoning and cook for about 3 – 5 minutes until vegetables are slightly softened these stirring frequently by
  • Then add the broth, tomatoes, orzo and wine to raise the heat to high and bring it to boil now
  • constantly stir and reduce heat to a simmer, then cook until the pasta is cooked for about 8 minutes
  • Add the cooked chicken, spinach, plus accumulated juices from the chicken, cook, stirring until chicken is heated exclusively by about 3 -. To 5
  • this soup hot give relief and relax you from the flu, colds and their symptoms.
  • Echoing often help to clarify this cold.

Further information: 18 Health and Welfare Benefits olive oil

6. Chicken Soup Harvester

Chicken Soup For Cold

Here is the recipe to make this chicken soup for the cold:

ingredients:

  • 4 ½ pound chicken (rinsed shorter in half, remove excess fat)
  • 2 stalks celery (cut into three pieces-inch)
  • 1 large onion (peeled, quartered )
  • 8 peppercorns
  • 3 sprigs parsley
  • 2 sprigs of thyme
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1/3 pound fresh chicken livers (and dicing and a half inches)
  • 1 sprig fresh basil
  • 1 plum tomato (peeled, seedless, rather minced)
  • leaves

  • Parsley – to decorate
  • noodles or fresh egg noodles or fettuccine divided into two – inch pieces – 1/3 pounds

Process:

  • Take a large pot and put the carrot, celery, chicken, onion, parsley, pepper, thyme and bay leaf.
  • Then add water (10 cups) and bring it to a boil and now turn the heat down to a simmer.
  • Then cook for 2 to 2.5 hours. Constantly remove the fat more impurities that increase the surface. Remove the chicken to a plate, the tension of this population and then discard the solids
  • Let the fresh chicken and get as it is fresh and easy in order to handle then remove its skin and discard bones. Shred this dark meat and keep aside. Book your white for another use.
  • Take a small pan and then heat the olive oil and quickly fry these chicken livers until the pink inside of about 2 to 3 minutes. Put the strained broth in a large saucepan and now put down to boil then simmer
  • From then add the chopped tomatoes, fresh noodles and a sprig of basil. Cook this until the pasta is done for about 3 to 5 minutes. Now these livers and stir in shredded chicken.
  • Finally, season the soup to taste with salt and pepper. Garnish with parsley leaves.
  • Now, they get hot to cure flu, colds and their symptoms soup.

Further information: 11 nutritional and health benefits of onion

7. Mexican chicken soup

Chicken Soup For Cold

in order to make this chicken soup for the cold, it can be done as follows:

what you need:

  • whole chicken – two (3 ½ pounds each)
  • 4 carrots (halved cross wise)
  • 1 large onion yellow (halved)
  • 1 tablespoon kosher salt
  • 1 ½ cups long-grain white rice
  • black pepper 1/4 teaspoon
  • 2 avocados
  • 1/2 cup fresh cilantro leaves
  • 3 files (halved)

Process:

  • first, take the pot and the next chickens instead of 12 quarts, onions, carrots and salt in it.
  • Add enough cold water to cover about sixteen cups.
  • Then bring it to boil, reduce heat and simmer gently now, uncovered for one hour.
  • remove the foam that appears. Then transfer the chicken to the plate and leave to cool for a few minutes
  • Remove and discard these onions and carrots. Put the rice in the broth and simmer for about 20 minutes.
  • Shred the chicken meat, discarding bones and skin and add pepper and beef broth.
  • Heat is about 3 minutes; collect these avocados in an individual bowl, then ladle the soup on top. Now sprinkle with cilantro and then tighten this on the files.
  • this soup often have to remove the cold and flu too.

Further information: 28 Health and Welfare Benefits carrot, carrot juice and carrot oil

8. China Chicken Noodle Soup

Chicken Soup For Cold

These are the detailed instructions for making this chicken soup for the cold at home:

ingredients:

  • 2 packages of ramen noodles, broken in three lengths inches
  • 2 teaspoons canola oil
  • 1 tablespoon fresh ginger (grated)
  • 2 cloves garlic (minced)
  • 3 cans chicken broth, low-sodium, fat-free
  • 1 teaspoon chili – garlic sauce
  • 2 halves of chicken breast, boneless, skinless, thinly sliced ​​
  • white pepper and Black, freshly grated according to taste
  • 4 scallions (thinly sliced)
  • 2 cups baby spinach (pre-washing)

How to make:

  • Take a large and next bowl noodle place in it .
  • Cover this with boiling water and then soak for three minutes. Now drain with running water and then divide between four plates of soup.
  • Take a medium saucepan, then heat the oil over medium heat.
  • Add garlic and ginger and saute for about 30 seconds.
  • After that, add the broth, chili-garlic sauce, chicken, soy sauce and pepper to taste.
  • Bring to a boil and reduce heat to a minimum.
  • simmer about 5 minutes or until chicken is cooked fire.
  • Remove the heat and stir in scallions next and noodle soup spoon
  • Top with spinach (1/2 cup) and chili sauce and garlic to taste.
  • have this soup often until healing is obtained from the cold and its symptoms.

Further information: 18 White and Black Pepper health benefits and risks of research

9. Squash curry and chicken soup cold

Chicken Soup For Cold

get this:

  • 1 10-ounce package of mashed winter squash frozen
  • 1/2 cup coconut milk Lite
  • 8 ounces chicken breast, boneless, skinless, thinly sliced ​​
  • 1/2 cup water
  • 1 6 ounces baby spinach bag
  • 2 teaspoons brown sugar
  • 2 teaspoons lemon juice
  • 1 / 2-1 teaspoon Thai red curry paste
  • 1/4 teaspoon salt

Instructions:

  • pumpkin heat, water and coconut milk in a medium saucepan over medium-high temperature.
  • Cook, stirring frequently, until the squash is thawed, about ten minutes.
  • Add chicken; reduce heat to medium and simmer, stirring occasionally, for three minutes.
  • Add the lemon juice, spinach, sugar curry paste and salt to taste and continue cooking until the chicken is cooked through, about 3 minutes.

Further information: 18 Benefits of coconut milk on the skin, hair and Health

10. Dijon chicken stew

Chicken Soup For Cold

Here is the recipe to make this chicken soup for the cold:

Yield: 4 servings

ingredients:

  • 2 tablespoons Dijon mustard
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1 cup sliced ​​shallots
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup chopped garlic
  • 1 cup dry white wine
  • 1 teaspoon dried chopped rosemary or 1 fresh tablespoon
  • 1 lbs skinless, boneless and cut chicken into small pieces
  • 1 14-ounce can chicken broth reduced sodium canned
  • 8 cups chopped endive (medium head)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Do the following:

  • Whisk water, cornstarch and mustard in a small bowl; set aside.
  • Then heat the oil in a pot over medium heat. Add the garlic, rosemary and onion; cook, stirring, for a minute. After that, add the wine, cover and now bring one boil over high heat. Next Uncover and cook, stirring frequently, until the wine evaporates almost, about 5 to 6 minutes.
  • Add the escarole, broth and chicken. Bring to a slow simmer and heat, stirring constantly, until the chicken is cooked through, about 3 to 5 minutes. Whisk this mixture of corn starch and then add to the pot. Bring this stew to a boil and cook for a minute now. Finally, season with salt and pepper.

Further information: Top 12 Advantages health of red wine for men and women

11. Autumn chicken stew

Chicken Soup For Cold

Here is the recipe to make this chicken soup for the cold:

Yield: 6 servings

what you need:

  • 5 tsp olive oil extra virgin divided
  • 1 large onion, chopped
  • 1 lbs chicken tenders and cut into bite size pieces
  • 4 medium parsnips (peeled and chopped)
  • dried rosemary 1/2 teaspoon chopped fresh or 2 teaspoons
  • 2 medium carrots (peeled and chopped)
  • 1/2 teaspoon salt
  • 4 cups chicken broth low sodium
  • 1/4 teaspoon freshly ground pepper
  • 2 Granny Smith apples (peeled and chopped)
  • 2 teaspoons cider vinegar

Process:

  • heat two tablespoons of oil in a pot over medium heat. Then add the chicken and cook, stirring frequently, until cooked, three to five minutes. Transfer to a plate.
  • Add the remaining oil to three teaspoons his boat. Add parsnips, onion, carrot, rosemary, salt and pepper and cook, stirring occasionally, until vegetables begin to soften, three to five minutes.
  • Add the apples and broth; lead one to slow fire over high heat. Reduce the heat to maintain a simmer and cook, stirring constantly, until these vegetables are tender, eight to ten minutes. Return the chicken to the pot, then add the vinegar.

12. Chicken Soup Asian style

Chicken Soup For Cold

Here are step by step instructions to make this chicken soup for the cold:

Yield: 8 servings

ingredients:

  • 1/2 ounce (about 1/2 cup) mixed dried mushrooms or dried shiitake
  • 1 tablespoon canola oil or peanut oil
  • 3 cups of boiling water
  • 2 cups chopped onion
  • Six slices 1/8 inch thick peeled fresh ginger
  • 3 cloves garlic, thinly sliced ​​
  • 6 cups chicken broth low sodium
  • cinnamon stick 1 of 2 to 3 inches
  • sauce 1/4 cup low-sodium soy
  • 1 whole star anise
  • 2 lbs skinless, boneless chicken thighs, cut, the more cut into one-inch pieces
  • 1 teaspoon freshly ground pepper
  • A fennel bulb, cored, more cut into one-inch pieces
  • 1 lbs Chinese cabbage, alternatively, bok choy baby, green chopped, divided and white stems cut lengthwise
  • Eight scallions, whites cut into pieces two inches chopped greens, divided
  • 2 cups (4 ounces) of mung bean sprouts
  • 2 teaspoons toasted sesame oil
  • 1/2 cup chopped fresh cilantro
  • lemon slices for garnish

Directions:

  • Place the mushrooms in a measuring cup and heat resistant side of the cover with boiling water. Then soak for at least half an hour or until a few hours. Remove these fungi of water, eliminate discards more stems (if any) and now cut into slices 1/8 inch; keep aside. Strain the soaking liquid and reserve.
  • Now Heat oil in a Dutch oven or large soup pot over medium heat. Add the garlic, onion and ginger and cook, stirring, for five minutes. Pour this liquid reserved mushrooms, soy sauce, broth, cinnamon stick, peppercorns and star anise. Bring to a boil. Lower to a simmer and then add the chicken. Simmer for about 20 minutes.
  • Add scallion whites, reserved mushrooms and fennel and cook for five minutes. After that, add the bok choy is derived, returns to a simmer and cook for three minutes now. Stir in bean sprouts and vegetables Bok Choy. Cook until these vegetables are tender, about 2 minutes.
  • Dismiss star anise and cinnamon stick. Serve this soup into bowls. Then, garnish each plate with cilantro, scallion leaves and drizzle of sesame oil (a quarter teaspoon). Serve with lemon slices, if desired.

Further information: The Book of eating, drinking and Shrink Recipes

13. Hawaiian ginger-chicken stew

Chicken Soup For Cold

to prepare this chicken soup for the cold, you should do as follows:

Yield: 4 servings

Lo you need:

  • canola oil 1 tablespoon sesame oil or
  • 1 pound chicken tenders, cut into pieces an inch
  • 4 cloves garlic, thinly sliced ​​
  • 1 2-inch piece fresh ginger, peeled, chopped or more julienned
  • 1/2 cup dry sherry
  • 1 Then share your experience with us.

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