Recipe courtesy of Turner Broadcasting System
Flu Fighter Chicken Soup with Garlic and Star Anise
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 388
- Total Fat
- 7.1 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 175 milligrams
- Sodium
- 180 milligrams
- Carbohydrates
- 10.1 grams
- Dietary Fiber
- 2.7 grams
- Sugar
- 2.8 grams
- Protein
- 67.4 grams
- Total: 1 hr 45 min
- Prep: 20 min
- Cook: 1 hr 25 min
Ingredients
One 4-pound chicken, rinsed and giblets discarded
2 cups 1/4-inch sliced carrots
2 cups 1/2-inch diced fennel
2 cups 1/2-inch diced onions
10 cloves garlic, 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 and freshly ground black pepper
1/4 cup chopped fennel fronds
Directions
- 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.