Best Food for a Cold: Chicken Soup

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2 medium rotisserie chickens
1 yellow onion, quartered
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 medium carrots, diced
2 medium celery ribs, diced
3 large scallions, white and green parts, thinly sliced
2 cups bite-size broccoli or cauliflower florets, or a combination
1 medium zucchini, diced
1 medium squash, diced
1 tsp chili powder
1 tsp cumin
1 tsp all-purpose seasoning salt
1/4 cup pearled barley
1 cup pastina pasta

Stock (Use the first four ingredients):

Remove the meat from the chickens.

Shred and chop the meat into bite-size pieces, cover and refrigerate to add to the soup later.

In a large pot, combine the chicken skin and carcass with 6 cups of water, the onion, carrot and celery.

Cook for 1 hour over medium heat, skimming off any foam that rises to the surface.

Strain the stock through a colander into a large bowl, discarding the solids.

Season to taste with salt and pepper.

Soup:
Place the stock back into the large pot.

Add the chicken, carrots, celery, scallions, broccoli or cauliflower, zucchini, squash, chili powder, cumin, all-purpose seasoning salt and barley.

Simmer for 1 hour.

Add the pastina pasta and cook for an additional 10 minutes.

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