Chicken soup or broth is an age-old remedy for colds, flus and throat pain. It instantly warms the body and can be safely consumed during fever. It gives energy, protein, nourishment, and helps in fluid replenishment when appetite is low due to cold and cough.
Clear Chicken soup
Every winter, my family drinks lots of chicken soup and is a favorite irrespective of age.
The ingredients do not have a specific quantity. Just go on popping them into the saucepan.
Chicken bones OR neck pieces
Whole spices like cinnamon, star anise, peppercorns, cloves, bay leaf, cardamoms, all of these crushed roughly
Lemon grass leaves
Onions, roughly chopped
Chopped mint (optional)
Lots of water
Big saucepan with a lid
Clean the chicken. I prefer to remove the skin to cut down on the fat. But it is a personal preference.
In the saucepan, add all the ingredients and enough water.
Cover and let it come to a boil. Now lower the heat and continue to simmer.
You will notice a foamy scum forming on the surface. Carefully remove it and discard.
Remove the foamy scum
Close the cover and continue to simmer on low for about an hour. For best results, simmer for 3-4 hours.
Strain and serve hot. Sprinkle some pepper for added taste.
Leftover soup can be stored in the freezer for over a month. Use it as stock in gravy dishes for extra flavor.