Cold Cure Soup

By Nigella Lawson

Cold Cure Soup
Craig Lee for The New York Times
Total Time
2 hours 15 minutes
Rating
5(1,654)
Comments
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This soup started life as quite a different thing. I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most. So I cut to the chase. A supermarket packet of chicken wings, a stick of cinnamon, a carrot, an onion, a knob of ginger and the juice and zest of an orange left to simmer on the stove make a restorative broth that delights, soothes and helps fight off winter blues. I like it sprinkled with chopped cilantro and chilies, but you could make more of a meal of it by adding shredded chicken and noodles.

(This recipe originally called for a Seville orange, but we've modified it so it can be made with a combination of orange and lime juice. If you have access to Seville oranges, all the better!)

Featured in: AT MY TABLE; A Rip of Orange in Deepest Winter

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Ingredients

Yield:4 servings (about 6 cups)
  • 3pounds chicken wings
  • 1carrot, peeled and halved
  • 1onion, peeled and halved
  • 1cinnamon stick
  • 13-inch knob of ginger, peeled
  • 1tablespoon Maldon salt or 1½ teaspoons table salt
  • ¼cup fresh citrus juice (2 parts orange juice to 1 part lime juice), plus zest in strips
  • Chopped cilantro, for garnish
  • 1small red chili pepper, seeded and cut into fine rings, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

681 calories; 44 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 60 grams protein; 974 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice.

  2. Step 2

    Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1½ to 2 hours.

  3. Step 3

    Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days.

  4. Step 4

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

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Ratings

5 out of 5
1,654 user ratings
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Comments

Len Fishler

When I make whole roasted chicken, I roast two at a time. I always stuff the cavity with a couple of whole oranges, cut into pieces, plus rosemary sprigs. I use a good spice rub (like Arthur Bryants Poultry) to coat the skin. After cooking, I save the carcasses, & oranges, and toss it all in a stockpot, cover with water, and simmer for at least 20 hours. Strain and you have a wonderful broth. Add carrots, celery, parsnips, and pearl barley and simmer another 4 hours for a nice rich soup.

Ricky

This has helped me recover many times! The only thing I do differently is in addition to the cilantro and chile pepper garnish, I add about half a teaspoon of fish sauce to the mug when I drink it. Trust me...

Lee Norris

It's wasteful to throw out the "solids." When the meat from the chicken wings feels done, take the wings out, tear out the meat, and return the bones to increase the strength of the broth. Then when it's done, refrigerated and the fat taken off, add the meat back in.

Anna

This was good! I did remove the chicken meat off the bones after the chicken was fully cooked, and ate with the broth later. I felt like the broth did NEED a dash more of soy sauce for saltiness and fish sauce for an umami boost. After those additions, it was perfect.

caroline

perfect for a cold day! super comforting - I cooked in stock pot. Blended the onion, carrot and ginger after cooking then added back to broth. Added the chicken meat back in and added rice noodles. For garnish did 2 Fresno peppers and 1 Serrano. Sinuses cleared up so fast! Think I’ll want to try a full small chicken stuffed with the carrot, onion, etc.

Cuse106

Should have read the comments. Thought the mild citus flavor in the background was interesting, thought the soup was a little milder than I am use to. Loved the idea of using parts and not the whole chicken. For the left over parts I make an "old" recipe my Granmother use to make over 80 years ago for "boiled chicken parts" - old-fashioned white sauce - heavy on caramelized onions and ketchup. Served over the wings - still love it.

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