Thai Chicken Soup

Recipe created by Eleanor Sigona

Chicken soup has long been considered as the ultimate home remedy for colds and flus. Turns out there is a medical reason for this, not just because it represents a time-honored tradition of motherly warmth, nourishment, and goodness.

In fact, the warm broth helps keep the patient hydrated as well as opens his/her nasal passages. Additionally, the other ingredients in the soup, including salt, spices, vegetables, chicken, and noodles, are a source of electrolytes, protein and carbohydrates much needed at a time when the person ill is not eating as much as usual.

There are countless variations on the chicken soup theme. Eleanor Sigona offers up her favorite recipe for a dish super easy to make which also incorporates a little extra exotic flavor component—lemon grass—which takes it from being merely tasty to ethereally delicious. The lemon grass, with its bright floral note and hint of citrus and ginger really make the soup sing.

Ingredients:

1 roasted chicken (Remove the skin and toss. Save the bones for making broth later.)

4 quarts chicken stock, preferably homemade, plus more, if needed

3 medium-size carrots, cut into ¼ inch rounds

1 medium onion, diced

4 cloves garlic, diced

2 stalks of fresh lemon grass. Slice off ½ inch from the bottom of each stalk and remove the dry, outer leaves. Cut the white chubby part of the stalk lengthwise into four parts

Whole bunch cilantro

½ package Thai rice noodles

Cooking instructions:

1.    Cut up the cooked chicken into bite size pieces and put into a large pot.  Add the containers of chicken stock.

2.    Add the carrots,and diced onion and garlic.

3.    Add the lemongrass and cilantro. (Use as little or as much of the cilantro as you like remembering that not everyone loves this herb.)

4.    Add the Thai noodles last and cook all the ingredients for 20 minutes.

5.    Feel free to add extra broth as the noodles will absorb some of the liquid in the cooking process.

6.    Salt and pepper, to taste.

7.    Remove lemon grass slivers before serving soup.

Makes: 4 ½ quarts of soup

Recommended wine:  Riesling, Grüner Veltliner, Sauvignon Blanc, Chenin Blanc or just a big glass of water, especially if you are recovering from being ill and need to hydrate!