Best Flu Fighter Chicken Soup With Garlic And Star Anise Recipes

Flu Fighter Chicken Soup With Garlic and Star Anise image

Provided by Turner Broadcasting

Categories Chicken

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

4 lbs chicken, rinsed and giblets discarded
2 cups sliced carrots, 1/4-inch slices
2 cups diced fennel, 1/2-inches
2 cups diced onions, 1/2-inches
10 garlic cloves, peeled and trimmed
2 whole dried arbol chiles
2 whole star anise
one 2-inch piece ginger, peeled
1 1/2 cups broccoli florets
salt & freshly ground black pepper
1/4 cup chopped fennel leaves

Steps:

Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.

Nutrition Facts : Calories 533.9, Fat 34.4, SaturatedFat 9.8, Cholesterol 170.1, Sodium 199.2, Carbohydrate 10.6, Fiber 2.4, Sugar 3.3, Protein 43.9

Instant Pot

Provided by MistressRach

Categories Clear Soup

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs boneless skinless chicken breasts
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon oregano
1/2 cup chicken broth or 1/2 cup water
2 tablespoons olive oil
3 stalks celery, diced
3 carrots, chopped
1 onion, chopped
8 minced garlic cloves
2 bay leaves
8 cups chicken broth
2 tablespoons lemon juice
kosher salt & freshly ground black pepper, to taste
2 cups egg noodles (uncooked)

Steps:

Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.
Set pressure cooker to "Manual," High Pressure, 20 minutes.
Once the pressure cooking time has finished, carefully turn the valve from "sealing" to "venting" to quickly release the pressure. Beware of the steam!
Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time).
Set pressure cooker to "Saute," normal heat.
Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.
Add garlic and saute for another 1-2 minutes.
Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir.
Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta).
Again do a quick pressure release.
Stir in shredded chicken and lemon juice, season with salt and pepper as needed.
Serve with fresh bread or rolls.

Nutrition Facts : Calories 531.4, Fat 16.8, SaturatedFat 3.4, Cholesterol 161.2, Sodium 1924.9, Carbohydrate 28.4, Fiber 3.7, Sugar 6.2, Protein 63.2

Anti Cold and Flu Soup image

Provided by bearwacket

Categories < 60 Mins

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 tablespoons light sesame oil
1 large carrot, diced
1 large celery rib, diced
1 medium onion, diced
4 cups chicken stock
6 garlic cloves, minced
2 inches fresh ginger, minced
1/2 cup alphabet pasta (or other tiny pasta)

Steps:

Heat sesame oil over medium heat.
Saute carrot, celery, and onion until tender.
Add stock, garlic and ginger, bring to boil, and simmer about 20 minutes.
Add pasta, return to boil, and cook 3 to 5 minutes, or as long as directed on pasta box.

Nutrition Facts : Calories 448, Fat 20, SaturatedFat 3.6, Cholesterol 14.4, Sodium 740.6, Carbohydrate 49.8, Fiber 3.3, Sugar 12.7, Protein 17.2