Michelles Good For What Ails Ya Chicken And Raw Ga... |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Raw garlic is a powerful healing food that has been known to take down even the worst colds and flus. I concocted this chicken and raw garlic soup to help my daughter recover from a nasty cold. You can add veggies if you wish, but for pure healing power, all you need is the chicken and raw garlic. Read more . BE WARNED: this soup is VERY spicy from the amount of raw garlic in it. Children may not be able to handle it. Even a diehard garlic lover like myself found it quite strong. But it'll be well worth it if it keeps you healthy! Ingredients:
1 tablespoon olive oil |
1-1.5 lbs boneless, skinless chicken thighs, cut into 2 in. pieces (the broth would probably be more flavorful with bone and skin, but this is what i had on hand - if you have a whole chicken, go ahead and use it, but skip adding the breast until noted below, and be sure to double the amount of water) |
salt |
1 quart water |
1 cup peeled garlic cloves (approx. 1 whole head) |
Directions:
1. Heat oil over medium-high heat in a large soup kettle. Add all chicken pieces (except breast, if using).
2. Saute until chicken is no longer pink, 5 to 7 minutes.
3. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes.
4. Increase heat to high; add water (along with whole chicken breast, if using) and 1 teaspoon salt. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.
5. While soup is cooking, puree garlic in a food processor.
6. Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones (if necessary) and shred into bite-size pieces; discard skin and bones.
7. Strain broth into a large bowl and discard any remaining chicken pieces and bones.
8. Skim fat from broth (there won't really be any if you just use boneless, skinless thighs) and reserve 2 tablespoons.
9. Pour 1/2-1 cup of broth into food processor with raw garlic and puree well.
10. Return soup kettle to medium-high heat. Add reserved chicken fat, remaining soup, and chicken.
11. Simmer 10 more minutes.
12. Remove from heat and add pureed garlic and chicken broth mixture. Stir in well.
13. Serve, adding salt to taste to help cut the garlic, if desired.
|
|