Cold Cure Soup

1. 1

   In a large saucepan, combine chicken, carrot, onion, cinnamon,

2. 2

   ginger and salt. Add 3 quarts water, orange zest and juice. Place

3. 3

   over high heat, and bring to a boil, then reduce heat to low. Simmer,

4. 4

   uncovered, until liquid has reduced to about half and chicken flavor

5. 5

   is strong, 1 1/2 to 2 hours.

6. 6

   Pour through a fine mesh strainer into a bowl, and discard solids.

7. 7

   Allow broth to cool, then refrigerate overnight. When ready to serve,

8. 8

   remove layer of solidified fat from surface, and wipe surface of

9. 9

   congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated

10. 10

    for up to three days.

11. 11

    To serve, warm soup, ladle into mugs or bowls, and garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.