It is that time again, Flu Season. It is the unbearable time when love one’s are sick and even yourself. No matter if it is cold or hot outside, this is the soup that will cure what ails you. Caliph’s Chicken Soup has the power to kick what is putting you down for the count. It is a blend of different cultures take on the old favorite and I like to think of it as my KFC recipe of the soup. It is truly a Caliph Culinary Creation that I am sharing with you all.
The idea comes from the times that I was sick as a child. My father would create this concoction of spices that I should drink to clear sinuses. While living in South Korea, I loved Samgyetang. My friend, of Hebrew decent, gave me a recipe for chicken soup and that was delicious. My wife cooked it for me when I had the flu. Because I love both, I have decided to take the best from both and add them together for this Culinary Creation.
*Remember to not cross contaminate. Chicken can have Salmonella. Always keep your work station clean.
1. Fill your soup pot with 5 liters of water.
2. Remove the 4 thawed chicken breast from the package in the sink. Rinse the chicken and add to the Pot. Skim the top of the water to remove the foam from the chicken.
3. Boil the chicken for 30 mins until throughly cooked. Use a fork to remove from the pot. It should be falling part and completely white.
4. While the chicken is boiling, peel and cut up the carrots into the chunks. Cut up the white part of the leeks. Chop the springs. Chop the celery ribs. While chopping, store the chopped veggies into a large bowl.
5. Open and drain your cans of Rotel Tomatoes and Chilis.
6. Turn down the flame and remove the chicken. Place the chicken in bowl. The chicken should be so tender that it is falling apart.
7. Now the water is filled with chicken essence. Add all the chopped veggies to the broth. Boil the veggies for about 20 mins. Turn the fire down to simmering. Also, add the frozen chopped spinach and peas. *Now, I like to cook the vegetables until they are soft.
8. Add Thyme, Rosemary, Red Pepper Flakes, Ginger, Garlic, 1 teaspoon of Seasoning Salt, Olive Oil to the pot. *You can add the chicken and veggie bullion to the pot for extra flavoring. Stir.
9. While the Veggies are boiling, take two forks and shred the chicken or cut into chunks.
10. Add the meat to the pot and cook until it is re-heated.
- 4 chicken breast
- 4 stalks of Celery (or rib/pieces of the stalk)
- 1 Leek (chopped white part)
- 4 Spring Onions
- 1 Bag of green peas (450g)
- 1 Bag of spinach (400g or 450)
- Sliced Mushrooms
- 2 Cans of Rotel Tomatoes and Chilies
- 4 Tablespoons of Ginger Powder
- 4 Tablespoons of Garlic Powder
- 2 Tablespoons of Black Pepper
- 2 Tablespoons of Red Chili Pepper
- 1 Tablespoon of Thyme
- 1 Tablespoon of Rosemary
- 2 Teaspoons of Seasoning Salt
- 2 Tablespoons of Olive Oil
- 1 Teaspoon of Regular Table Salt
- 1 cube of Chicken Bullion (optional) For extra flavor
- 1 cube of Vegetable Bullion (optional) For extra flavor
- 30cm, 9 liter Soup Pot
- *Remember to not cross contaminate. Chicken can have Salmonella. Always keep your work station clean.
- Fill your soup pot with 5 liters of water.
- Remove the 4 thawed chicken breast from the package in the sink. Rinse the chicken and add to the Pot. Skim the top of the water to remove the foam from the chicken.
- Boil the chicken for 30 mins until throughly cooked. Use a fork to remove from the pot. It should be falling part and completely white.
- While the chicken is boiling, peel and cut up the carrots into the chunks. Cut up the white part of the leeks. Chop the springs. Chop the celery ribs. While chopping, store the chopped veggies into a large bowl.
- Open and drain your cans of Rotel Tomatoes and Chilis.
- Turn down the flame and remove the chicken. Place the chicken in bowl. The chicken should be so tender that it is falling apart.
- Now the water is filled with chicken essence. Add all the chopped veggies to the broth. Boil the veggies for about 20 mins. Turn the fire down to simmering. Also, add the frozen chopped spinach and peas. *Now, I like to cook the vegetables until they are soft.
- Add Thyme, Rosemary, Red Pepper Flakes, Ginger, Garlic, 1 teaspoon of Seasoning Salt, Olive Oil to the pot. *You can add the chicken and veggie bullion to the pot for extra flavoring.
- While the Veggies are boiling, take two forks and shred the chicken or cut into chunks.
- Add the meat to the pot and cook until it is re-heated.
