Recipes to Fight the Flu and Feel Better as seen on 207

Here are a few recipes to make when you’re under the weather. The fastest one is the quick chicken soup. If you’ve got a little more energy, making stock from scratch is the best way to go. These are sure to help you on the road to recovery! Click on the 207 box to the right for the Chicken Soup to Fight the Flu Video.

Chicken or Turkey Stock

Yield: 3 quarts

4 lb chicken or turkey bones, cut into pieces

chicken or turkey giblets and neck, chopped

13 c cold water

1 medium onion

2 leeks, halved lengthwise and rinsed

2 carrots

2 stalks celery, halved

2 t salt

6 sprigs parsley

6 sprigs fresh thyme

3 cloves garlic

3 bay leaves

In a kettle, combine the chicken or turkey bones, giblets, neck, and 12 cups of cold water. Bring the water to a boil. Skim the frothy foam from the top and discard.

Add another cup of cold water and bring to a boil again. Skim the foam from the top again and discard.

Add the onion, leeks, carrots, celery, salt, parsley, thyme, garlic, and bay leaves. Lower the heat and simmer the stock for 2 hours, continuing to skim and discard the foam as it forms.

Remove the chicken or turkey from the kettle. Let cool for 10 minutes or until it’s cool enough to handle. Remove the meat and skin from the bones, and reserve the meat for later use.

Break apart the bones and return them with the skin to the kettle. Simmer the stock for 2 more hours, adding boiling water if necessary to keep the bones covered.

Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Discard the solids and chill the stock. When the stock has cooled, remove the congealed fat on top with a slotted spoon. 

Quick Chicken Noodle Soup

Always a crowd pleaser. It’s been my daughter Elizabeth’s favorite since she was a baby.  This soup is easy and delicious, great for a weeknight or when you’re not feeling up to snuff.

Serves 4-6

1 Tablespoon butter or vegetable oil

1/2 cup chopped onion

1/2 cup chopped celery

1 cup sliced carrots

6 cups chicken broth

1 Tablespoon chicken bouillon paste or powder

2 cups chopped cooked chicken breast

1 1/2 cups egg noodles

1 Tablespoon chopped fresh parsley

salt and pepper to taste

In a large saucepan melt butter over medium heat. Cook onion, celery and carrots in butter until fork tender, 5 minutes. Pour in chicken broth and stir in chicken, bouillon, and noodles. salt and pepper. Bring to a boil. Reduce heat and simmer 20 minutes. Adjust seasonings. Serve sprinkled with fresh parsley.