Cold Cure Soup

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Cold Cure Soup

This soup started life as quite a different thing. I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most. So I cut to the chase. A supermarket packet of chicken wings, a stick of cinnamon, a carrot, an onion, a knob of ginger and the juice and zest of an orange left to simmer on the stove make a restorative broth that delights, soothes and helps fight off winter blues. I like it sprinkled with chopped cilantro and chilies, but you could make more of a meal of it by adding shredded chicken and noodles. (This recipe originally called for a Seville orange, but we've modified it so it can be made with a combination of orange and lime juice. If you have access to Seville oranges, all the better!)

Rating

Ingredients

  • 3pounds chicken wings
  • 1carrot, peeled and halved
  • 1onion, peeled and halved
  • 1cinnamon stick
  • 13-inch knob of ginger, peeled
  • 1tablespoon Maldon salt or 1 1/2 teaspoons table salt
  • 1/4cup fresh citrus juice (2 parts orange juice to 1 part lime juice), plus zest in strips
  • Chopped cilantro, for garnish
  • 1small red chili pepper, seeded and cut into fine rings, for garnish
Set base servings to enable scaling:

Directions

In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice.

Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1 1/2 to 2 hours.

Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days.

To serve, warm soup, ladle into mugs or bowls, and garnish.

Nutrition

Info
Trans Fat: 0 gramsFat: 44 gramsCalories: 690Saturated Fat: 12 gramsUnsaturated Fat: 27 gramsSodium: 1001 milligramsSugar: 3 gramsFiber: 2 gramsCarbohydrate: 10 gramsProtein: 61 grams
Soups

Source: https://cooking.nytimes.com/recipes/11994-cold-cure-soup