Tuesday, February 5, 2008
Cold-Killing Chicken Soup
I was wondering when I'd finally get a winter cold. I've been fighting something vague for a week, and I figured some good-ol' chicken soup would do the trick. But what's better for a cold than chicken soup? Chicken soup with ginger!
Ginger Chicken Soup
1 large bunch fresh cilantro
1/2 cup chopped peeled fresh ginger plus 1/2 cup very fine matchsticks
1 (3-lb) whole chicken
1 bunch scallions, roughly chopped
10-12 cups water (enough to cover chicken in pot)
3/4 cup medium-dry sherry
1 tablespoon salt
1 cup carrot, cut into fine matchsticks
1/2 lb dried thin egg noodles
Separate cilanto leave from stems. Reserve leaves and roughly chop the stems. Simmer cilantro stems, chopped ginger, chicken, scallions, water, sherry, and salt in a 6- to 8-quart pot, covered, skimming fat occasionally, 1 1/2 hours.
Transfer chicken to a bowl and cool to warm. While chicken cools, pour broth through a sieve into a large bowl, discarding solids. Rinse pot out, then return broth to the pot. Using your hands or two forks, shred chicken and add to broth. Add cilantro leaves and ginger and carrot matchsticks and bring to a boil. Add noodles and cook until tender, about 8 minutes. Salt to taste.