Since you are feeling wretched, I thought I'd send you my miracle soup recipe. It will cure the sick and raise the dead. And it tastes really great with oatmeal bread.
This ia a recipe from my cookbook, Texistani: Indo-Pak Cooking from a Texas Kitchen. I give this soup to friends and relatives during flu season. I've given it to people going through chemo. I swear, this will cure the sick and raise the dead. The key to this is the red pepper and garlic (it came from China and went through Pakistan adding the pepper and garlic). It's also extremely good when accompanied with oatmeal bread.
Chicken Corn Soup
1 can chicken broth 4-6 chicken thighs (preferably skinned and boned already) yes you can use white meat, but this is more tender and shreds better 1/2 cup vinegar 1 tbl soy sauce or to taste red pepper (at least 1/4 tsp, more if you can handle it) black pepper (at least 1/4 tsp.) Salt (1 tsp or to taste) garlic (either diced or powdered at least 1/2 tsp, more if you can tolerate) 1 can creamed corn (or 1 can niblet corn and 1 tsp of cornstarch (if desired) 4 eggs
You can adjust on salt, soy, pepper and garlic to taste. I usually check it just before I add the eggs to see if it needs anything.
Combine all ingredients in a large pot (except eggs). If you are using a pressure cooker, no extra liquid will be needed. If you are cooking in a stewpot, add water to cover the chicken and cook (medium to medium high heat) until chicken is tender (you may need to add more water). Pull chicken pieces from the pot and shred, return to pot. Break eggs into a cup or bowl and scramble up before adding. Turn up heat to high and add eggs, stirring quickly for about 30 seconds. Turn heat down to medium-medium low and allow soup to cook for about 5 minutes longer. Serve. Should serve 4+.
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timeasmymeasure
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Date: 2007-11-12 06:00 pm (UTC)This ia a recipe from my cookbook, Texistani: Indo-Pak Cooking from a Texas Kitchen. I give this soup to friends and relatives during flu season. I've given it to people going through chemo. I swear, this will cure the sick and raise the dead. The key to this is the red pepper and garlic (it came from China and went through Pakistan adding the pepper and garlic). It's also extremely good when accompanied with oatmeal bread.
Chicken Corn Soup
1 can chicken broth
4-6 chicken thighs (preferably skinned and boned already) yes you can use white meat, but this is more tender and shreds better
1/2 cup vinegar
1 tbl soy sauce or to taste
red pepper (at least 1/4 tsp, more if you can handle it)
black pepper (at least 1/4 tsp.)
Salt (1 tsp or to taste)
garlic (either diced or powdered at least 1/2 tsp, more if you can tolerate)
1 can creamed corn (or 1 can niblet corn and 1 tsp of cornstarch (if desired)
4 eggs
You can adjust on salt, soy, pepper and garlic to taste. I usually check it just before I add the eggs to see if it needs anything.
Combine all ingredients in a large pot (except eggs). If you are using a pressure cooker, no extra liquid will be needed. If you are cooking in a stewpot, add water to cover the chicken and cook (medium to medium high heat) until chicken is tender (you may need to add more water). Pull chicken pieces from the pot and shred, return to pot. Break eggs into a cup or bowl and scramble up before adding. Turn up heat to high and add eggs, stirring quickly for about 30 seconds. Turn heat down to medium-medium low and allow soup to cook for about 5 minutes longer. Serve. Should serve 4+.
Now go make soup and be well. Good night.