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Let's Dish: What Foods Do You Eat When You're Sick?

YumSugar — Thu, 01 Oct 2009 13:00:47 -0700

There's a nasty cold going around the Sugar office, which makes me want to whip up a big vat of chicken noodle soup. Though honestly, chicken soup isn't something I crave when I'm sick - unless I have a stomach flu, in which case, chicken broth is basically all I can eat.

Assuming you can keep food down and you're not nursing a hangover, what comforting foods do you use to defeat a cold or get over an illness?

Source: Flickr User Robert Couse-Baker

Fast & Easy Dinner: Coconut Lime Chicken Soup

partysugar — Wed, 15 Apr 2009 06:50:04 -0700

This fragrant and scrumptious recipe is a cinch to throw together, making it the perfect midweek pick-me-up. It combines the exotic freshness of Thai cuisine with the comforting classic, chicken soup.

Although the ingredient list only calls for carrots, I plan on throwing in lots more vegetables like asparagus, green onions, and mushrooms. Feel free to do the same! To get the recipe, which is a great use for leftover chicken, read more.

Coconut Lime Chicken Soup
From Better Homes and Gardens

Ingredients

1 2- to 2-1/2-lb. deli-roasted chicken
1 15-oz. can unsweetened coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
1 Tbsp. soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
Fresh cilantro, optional for serving
Lime wedges optional for serving

Directions

Remove and discard skin and bones from chicken. Shred chicken.
In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt.
Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.
Serves 4.

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Fast & Easy Dinner: Chicken Noodle Soup With Dill

partysugar — Wed, 07 Jan 2009 07:45:41 -0800

There is nothing quite as comforting as chicken soup: it's soothing, warming, and simply scrumptious. You don't need all day to make a pot of this restorative soup; this recipe comes together in under an hour.

Whole-wheat egg noodles make it a healthy variation, while minced ginger and dill add a delightful freshness. To check out the recipe for this classic soup, read more.

Chicken Noodle Soup With Dill
From Eating Well

Ingredients

10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles (3 cups)
4 cups shredded cooked skinless chicken breast (about 1 pound)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste

Directions

Bring broth to a boil in a Dutch oven.
Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Serves 6.

NUTRITION INFORMATION: Per serving: 267 calories; 4 g fat (2 g sat, 1 g mono); 90 mg cholesterol; 18 g carbohydrate; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.
Nutrition bonus: Vitamin A (104% daily value).
1 Carbohydrate Serving

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Yummy Link: Authentic Chicken Pho

YumSugar — Thu, 19 Jul 2007 12:55:38 -0700

I think I'm going to have to bend my "no hot soup in the summer" rule in order to make a batch of authentic chicken pho. Delicious! - Jaden's Steamy Kitchen

Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more

Soup's On: Chicken Tortilla Soup

partysugar — Thu, 25 Oct 2007 12:30:35 -0700

Last week JessNess shared her favorite recipe for chicken tortilla soup over in Kitchen Goddess. She inspired me, and I sort of had the spicy soup on my mind all weekend. When I asked my older brother and his roommate what kind of soup they wanted for dinner on Sunday night, they begged me to make chicken tortilla.

This soup is easy to make and wonderfully flavorful. Don't use store-bought tortilla chips and do take the time to fry the tortillas. The fresh, fried tortilla strips really make a difference in the soup's texture. My fabulous brother gave it a 10 and has been raving to everyone about how delicious it was! To make it for the men in your life, read more

Chicken Tortilla Soup
Modified From Muir Glen

6 (6-inch) corn tortillas
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
2 tablespoons olive oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium jalapeño , veins removed, chopped
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
1 teaspoon chopped chipotle in adobo
3/4 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro
1 lime, cut into wedges

Heat 2 tablespoons oil in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
Add chicken; heat until hot.
Meanwhile, fry the tortillas. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan, sprinkle with salt; drain on paper towels. Reserve.
Mix the chipotle in adobo, sour cream, and fresh lime juice in a small bowl. Stir to combine.
To serve, peel and pit the avocado. Cut into 1-inch slices.
Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with chipotle sour cream and lime wedges.

Serves 4.

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Monday's Leftovers: Chicken & Spinach Pesto Soup

YumSugar — Mon, 28 Sep 2009 09:00:22 -0700

Crazed start to the week? Then reassure your stomach and soothe the mind by using yesterday's chicken breasts to make a poultry riff on Provençal soupe au pistou.

This dish consists of assorted vegetables, with pistou, a sauce made of garlic, basil, olive oil, and Parmesan.

Serve it at room temperature, or piping hot, with fresh croutons for an element of crunch. If you're coveting the recipe, read more.

Chicken Noodle Soup Two Ways - Beginner and Expert

YumSugar — Wed, 18 Mar 2009 03:30:22 -0700

Every year, I try my hardest not to get sick during cold season, but inevitably I always do. This month, it hit me hard, and I spent a lot of time drinking lemon honey water. I craved mostly refrigerated Cuties and classic chicken noodle soup by the bucket. I keep two recipes handy: a super-easy one for me to make when I really only want to be in bed, and a ridiculously therapeutic one that's made from scratch. Warm yourself or a loved one with either soup when you read more.

Beginner Classic Chicken Noodle Soup
From Better Homes and Gardens

Ingredients

4-1/2 cups chicken broth
1 cup chopped onion (1 large)
1 cup sliced carrot (2 medium)
1 cup sliced celery (2 stalks)
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1 bay leaf
1-1/2 cups dried medium egg noodles
2 cups chopped cooked chicken

Directions

In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat.
Simmer, covered, for 5 minutes.
Stir in uncooked noodles. Return to boiling; reduce heat.
Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through.

Makes 4 main dish servings.

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Expert Classic Chicken Noodle Soup
From Food and Wine

Ingredients

One 3-pound chicken, neck reserved
3 1/2 quarts water
4 carrots-2 coarsely chopped, 2 sliced 1/4 inch thick
4 celery ribs-2 coarsely chopped, 2 sliced 1/4 inch thick
1 unpeeled onion, quartered
1 large unpeeled garlic clove, smashed
1 teaspoon whole black peppercorns
1 large fresh bay leaf
6 parsley sprigs
2 thyme sprigs
Kosher salt
1/2 pound thin egg noodles
1/4 cup finely chopped flat-leaf parsley

Directions

In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil.
Cover partially and simmer over low heat for 30 minutes.
Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
Return the bones to the pot. Simmer for about 1 hour.
Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.
Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes.
In a saucepan of boiling salted water, cook the noodles; drain and cool under running water.
Add the noodles, chicken and parsley to the pot and bring to a simmer. Serve hot.

Serves 6.

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Soup's On: Smoky Chicken Chowder

partysugar — Thu, 04 Oct 2007 11:43:29 -0700

While chicken noodle soup is always comforting, it's nice to experiment with exciting variations of the classic recipe. This week I decided to make a spicy, chicken chowder chock full of chunky vegetables. To enhance the creamy texture, I used fresh corn and pepper jack cheese in this one pot meal. This soup takes about an hour and half to make, so it's not one for when you are hungry and need food fast. To take a look at the steps it took to make this delicious soup, just read more

Smoky Chicken Chowder
From Gourmet magazine

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1 fresh jalapeño chili, seeded and minced fine (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey or pepper Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
1 1/2 whole boneless cooked chicken breasts(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice

In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute.
Stir in flour, and cook over moderately low heat, stirring 2 minutes.
Whisk in 2 cups broth and heavy cream and bring to a boil stirring.
Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

Makes 8 cups.

*available at Hispanic markets and some specialty foods shops

View 29 Photos ›

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Campbell's Emphasizes Oodles of Noodles With New Campaign

YumSugar — Thu, 29 Oct 2009 11:30:02 -0700

To commemorate the 75th anniversary of its celebrated chicken noodle soup, food company Campbell's has really used its noodle. Yesterday, the 140-year-old company launched a bold campaign called "Slurp" to get consumers to think about its staid soup in a new way.

To promote the fact that there are 32 feet of egg noodles in every can of its chicken noodle soup, the corporation partnered with ad agency BBDO New York and Traction Creative. They've erected a giant billboard with a 54-foot noodle coming out of it, which appears to be slurped by a mannequin standing in a window three stories above.The billboard is near Manhattan's Times Square and will be displayed on the corner of 7th Avenue and 53rd Street for the next four weeks, where it will attract plenty of attention in a high-traffic area.

The campaign is cute - I only wish I could see the billboard in person! - and I learned something new (I would never have guessed there are 32 feet of noodles in every Campbell's can). What do you think of the marketing effort? Does it make you want to buy Campbell's chicken noodle soup?

Source: Flickr User Vagamundos