Serves 4–6 / Although chicken soup is often recommended for easing a cold, it may also help prevent one. You can garnish with thin slices of ginger, garlic, lemon, or jalapeño pepper for extra immune support.
Homemade Stock 3-4 pounds chicken, cut into 10 pieces 4 stalks celery, cut into quarters 4 medium carrots, cut into quarters 2 medium onions, cut into quarters 4 black peppercorns 2 bay leaves 12 cups water Salt, to taste
Soup 1 tablespoon olive oil 2 cloves garlic, minced 1 cup chopped onion 2 cups peeled and sliced carrots 1 cup chopped celery 6 cups chicken stock 2 boneless, skinless chicken breast halves, cooked and shredded 2 cups cooked egg noodles Salt and cracked black pepper, to taste
1. To make stock, rinse chicken parts in cold water. Put all stock ingredients, except salt, in a large stockpot. Bring to a boil, reduce heat. Simmer 2 hours, skimming froth from surface occasionally. Remove from heat. Remove chicken pieces; discard skin. Dice and save meat for soup. Strain broth and discard remaining solids. Season with salt to taste. If making ahead, refrigerate; remove any solidified fat before using.
2. To make soup, warm 1 tablespoon olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Sauté 3–5 minutes.
3. Add 6 cups chicken stock and stir. Bring to a boil, reduce heat. Cover and simmer for 30–40 minutes or until vegetables are soft. Add cooked chicken and cooked noodles. Simmer for 5 minutes. Remove from heat. Adjust seasoning with salt and pepper.
4. Combine all mojo ingredients in a small bowl and stir until blended. Drizzle over hot soup.
Nutrition Facts Per Serving (with 1 teaspoon mojo):