Sicknesses are flowing this year and I have been determined not to get sick. So far so good – sort of – but we’ll come back to that in a minute.
A couple of weeks ago my friend Sarah posted this amazing sounding Thai Chicken Soup. As soon as I saw it, I thought about how many of the ingredients were known flu fighters and how powerful a stock would be if I just infused them into it.
In the spirit of avoiding sickness and keeping my family healthy, I whipped up a batch and planned to make a soup from it (will be posting that recipe Wednesday!) and freeze the rest in case any of us got sick.
Now, I must tell you that my go-to sick soup is my Mom’s Chicken Soup, which is A-Mazing and a variation on a classic Jewish Mom Chicken Soup. I very rarely, if ever, veer from that when it comes to fighting a cold or flu but since I love Asian flavors so much and these ingredients have legit healing properties, I decided it’s time to mix it up.
I am glad I did!
This stock makes a wonderful base for almost any soup – Asian-inspired or not. It is clean and light and has a nice complexity. There is a very slight floral, sweet undertone from the lemongrass and skins of the garlic and shallot.
So the irony is that not even two days after I made this and froze most of it, I start feeling sick. Right? Well, of course I busted it all out and started defrosting in addition to taking the supplements recommended by my Naturopath (gotta love living in WA for this!). Lo and behold, I was a bit under the weather for about 24 hours but felt almost 100% by the next day.
Was it the soup? The supplements? Luck? Who knows but if you think you are getting sick, it certainly can’t hurt to whip up a batch of this Flu Fighting Stock ASAP!
SERVING RECOMMENDATIONS:
A simple way to serve this stock is with a couple slices of fresh ginger, whatever quick cooking greens you have in the fridge and a small handful of the cooked and reserved chicken breast.
If you are up for something more complex, I suggest using the stock as a base for any of these soups. Plus, I will be posting a Thai Inspired Chicken Soup on Wednesday so stay tuned for that…
Coconut Curry Soup with Shrimp
Spring Thai Chicken Noodle Soup
Spicy Miso Soup with Kelp Noodles
- Buy a whole chicken (it’s always cheaper) and ask the Butcher to cut it up for you. You want 9 pieces (2 breasts, 2 thighs, 2 legs, 2 wings and the back). Ask them if they have any extra backs to sell you and if so, buy 1 or 2 more for the stock. Get the best quality chicken you can.
- Lemongrass usually comes in two forms – whole stalks that are sold loose and mostly in Asian grocery stores or in those little plastic herb packages already cut into approximately 4″ stalks. Either way is totally fine. You just want to use about 8 to 10″ of lemongrass so one large stalk cut down or 2 to 3 of those pre-cut stalks.
- See Recipe for De-Fatting Procedure.
Inspired By: Thai Chicken Soup by Sarah Ashley
Did you make this recipe? Please give it a star rating below!
Flu Fighter Chicken Stock
- 3.5 to 5 pound organic chicken with bones and skin, cut into 9 pieces (see NOTES)
- 2 teaspoons to 1 tablespoon apple cider vinegar
- water to cover plus about 1"
- 8 to 10 inches lemongrass sliced in half
- 3 to 4 shallots cut in half lengthwise (skin on)
- 1 head garlic cut in half across the middle (skin on)
- 3 to 4 inches ginger root peeled and sliced lengthwise
- 1 bunch scallions white and darks separated, whites cut lengthwise (greens reserved for soup)
- 2 to 3 tablespoons Kosher Salt
- Begin by placing the cut up chicken parts in a large stock pot with no more than 1 tablespoon of apple cider vinegar. Cover with water by about an inch - usually about a gallon plus 2 to 3 cups) and let sit for at least 30 minutes while you prep everything else. The point of this is for the apple cider vinegar to extract minerals and calcium from the bones to make your stock even more of a nutritional powerhouse. Read here for more on that!
- Meanwhile, grab lemongrass, shalltos, garlic, ginger and scallions.
- Start by separating the scallion greens from the whites. Reserve the greens for a soup or stir fry and slice the whites lengthwise in half.
- Grab the shallots and without peeling, trim the ends and slice down the middle lengthwise.
- Peel ginger root (I like to use a teaspoon. You just pull it along the peel and it pretty much slides right off.) and slice into long pieces, exposing the inner flesh.
- Cut lemongrass into 4" stalks if not already done and cut the stalks in half lengthwise.
- Finally, slice the entire head of garlic, leaving skin on, across the middle.
- Toss all of the cut aromatics into the pot and add 2 to 3 tablespoons of kosher salt. I suggest starting with 2 and tasting later to add more. Bring to a boil and skim foam off the top for 5 to 10 minutes or until it's all gone.
- Once foam subsides, lower heat to a gentle simmer and cook, covered, for a total of 3 hours.
- At the beginning of simmering, set a timer for 45 minutes to pull out the 2 breasts and 2 thighs. We want to poach those in the broth and don't want them to get overcooked. Let them cool a bit, pull off the meat and return the bones to the pot. Chop breast and thigh meat up into bite sized pieces and store in a container in the fridge or freezer for future soups (or other dishes).
- When cooking is done, taste and adjust salt if necessary. Allow to cool and pull out chicken parts. Set aside to cool so you can pick the meat off remaining bones to use for the soup or tacos or chicken salad (whatever you want - it will be a bit dry though).
- Once stock is a bit cooler, strain into another pot, discard aromatics and refrigerate to allow fat to settle to the top.
- The next day, pull the pot out of the fridge. You will see a layer of fat settled on the top of the soup.
- Grab a small bowl or cup and a large spoon. Gently ladle off the fat and discard (some people like to save this to cook with).
- Your stock is ready to be used or frozen for future use. Enjoy and stay healthy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Hands down my go to broth recipe! I use it for everything. Soups. Chile verde. Pasole. Thank you for sharing. Have another batch going right now. Chicken and wild rice soup tomorrow. By the way, this is also the best home aromatizer ever! Cheers
LOVE!!! So happy to her this – thanks for taking the time to comment and let me know. 🙂
Great recipe, it is my go to recipe now for chicken stock/soup! The lemongrass just adds a wonderful flavor. Thanks so much.
Thanks Judy! So glad it’s working out for you – so many beneficial properties in those ingredients. Happy weekend 🙂
Can I just use bones instead of a whole chicken to make the broth?
Thanks
Lindsay
Absolutely Lindsay! I wanted to poach the meat to reserve for a soup but if you just want to make the stock, the bones are fine!
Thank you. Don’t be afraid of using a pressure cooker. They are super safe (now) and easy to use. I have a 4 qt electric pressure cooker and an 8 qt stovetop. After using them both for a while, I wish that I would have purchased a 6qt instead of the other two.
A couple of nights ago, I used the stock to make a wonton-pho hybrid type of soup. I added wontons, spinach, sliced carrots and pac choy. I also served sliced lemon, diced jalapenos, green onions, Thai basil, persicaria odorata (commonly known as Vietnamese coriander or mint) and sriarchi on the side.
That soup sounds amazing!!! and thanks for the tips on the pressure cooker 🙂
Yummy. I just made this recipe. I decided to make the stock in the pressure cooker and I have lots organic skinless-boneless chicken breasts so I had to make a few minor modifications to the recipe. I used 3 pounds of whole chicken wings and a very skinny long lemongrass stock with the “grass” intact. I have a huge lemongrass plant in my backyard and I didn’t think that a single wimpy stock would do the stock justice. I also added a couple of tablespoons of organic vegetable oil (to prevent foaming in the pressure cooker) and waited until the stock was done cooking to add in Celtic Sea salt (another pressure cooking trick). I was tempted to throw in a jalapeno or serrano from my garden, but I am so glad that I didn’t. The flavor of the stock is so delicately balanced that the spice of chili would have ruined it. When my husband walked in, he remarked it smells delicious and then he asked me if I was making rice. I plan on freezing some, sipping on a bit tomorrow and saving for a small batch of soup. I may just have enough to try my husband’s rice idea. It sure would be a lovely touch to plain white rice.
I have yet to experiment with a pressure cooker but I really want to. I love how you made this your own! 🙂
Have you made this in the crockpot?
Hi Dena,
No, every time I’ve made this stock, I’ve used the stove top!
Gonna try this as my wife just came down with a cold and requested chicken soup. So where else would I head for a recipe?? FYI your 5 links at the top to the soups all take you to the Miso Soup.
I hope she feels better ASAP! Thanks for the heads up on the links – I’ll check it out now.
Thanks. Oh, and the smashed fingerlings were a hit with friends as well, they loved them.
That is great – those are a favorite around here as well! Have a great day today Scott 🙂
I always threaten to make stock, but then always end up buying it! It’s terrible, but I think I might be one step closer to making it now that I’ve read your recipe.
Next time you roast a chicken, set aside the carcass and use it with some vegetables and a bit of kosher salt to make a simple stock. You will save so much $!
Thank you for your kind words. As for garlic, I like that idea of yours, I love it, but my wife’s not exactly a fan of garlic. But I guess she won’t get close to me now 🙂
What a great idea to get your flu fighting stock made and frozen while you feel good! I make my own stock but have never thought of including lemongrass. Great idea!
Right? Who has the energy to do such a thing when they are sick? It’s either that or have someone else make it for you!
Thank you very much for the recipe. Wish I would have found it earlier. I’ve been lying in bed for a couple of days and besides medication I’ve tried almost everything. I know ginger is enormously healthy, but I don’t like its taste at all. Despite of it, I’ll give it a try.
Sorry to hear you are under the weather and hope you get better quickly! This soup doesn’t have an overwhelming ginger taste but I suggest cutting the ginger back just a touch and adding more garlic to suit your palate.
I’m so glad I happened upon your blog and saw this recipe a few days ago.Guess who’s coming down with……something…..? Making it now. The only rating I can give so far is 5 stars for the incredible smell filling the house :), crossing my fingers for the miracle healing. Thanks for sharing!
Thanks and welcome Shea! Just keep drinking it out of a mug. Stay healthy 🙂
….amazing…..yum!
Awesome Shea – so glad you loved it! 🙂
…happy to report that, after 48 hours, I’m feeling back to good health. As you said in the introduction, I’m not sure if it was the stock, but I’ll take that chance again if I start to come down with a cold or flu. I’m a believer. 🙂 Thanks again!
That is AWESOME!!
What a great idea! I’ve never cooked with lemon grass before. This is definitely a must make recipe. I use chicken stock all the time in place of some of the fat in recipes.
Kristi – Lemongrass has such a great flavor. If you like Thai, you will love it!
I’m so glad you are feeling better – many yucky germs floating around right now. Chicken broth is perfect medicine! I have a bag of odds and ends of veggies saved for broth making and you are inspiring me. This version sounds absolutely delicious!
Thanks Hannah – it seems everywhere I turn someone else is sick. Looks like it’s going to be a long, broth-filled winter 😉
Isn’t this combination fantastic? I’ve been making a broth with massive amounts of garlic, ginger and lemon to drink whenever I start to get a cold and it has always helped.
Couldn’t agree more Tony!
Thanks for sharing the link to the broth and stock page. Do you have any more educational links to share? Health education is the name of the game if your a foodie.
Thanks again!
You are welcome Lara! I post links now and then so stay tuned…
I make something similar that I call a “restorative broth”. It is a life-saver in the cold months! This sounds perfect.
I think every family has some version – it would be interesting to see a compilation and note the differences across cultures / generations / regions!
The chicken stock looks so flavorful! Wow, I love that you added lemongrass and ginger to it.
Thanks Asmita – there is nothing like homemade stock!
Oh I bet this stock would be amazing for pho!
I think it would be! I am just about out but making another batch this weekend. Great idea Laura!
I never even thought of pho! Thanks so much for the idea – I agree and it would make a quicker, lighter broth than the usual!
A lovely, almost delicate and very flavourful flu-fighter indeed! I am studying nutrition long distance at three US universities: you have no idea how many professors put chicken stock/soup in the first place as an infection fighter!! I have to admit I use a lot of root vegetables [especailly sweet potato & parsnip] and masses of garlic and some ginger to > my recipe, but, of course, the flavour differs – as long as it works :D!
Absolutely Eha! Growing up my mom’s chicken soup was always #1 when it came to fighting any sickness! She uses parsnip in hers as well 🙂
I too am making a batch of this chicken stock for the freezer, just in case. I forgot to harvest my lemongrass before the frost killed them. Still standing in the garden, wondering if the stalks are any good.
Norma Chang recently posted: 5-spice Marinated Tofu with Snow Peas & Lotus Root. http://gardentowok.wordpress.com/2013/01/11/5-spice-marinated-tofu-with-snow-peas-lotus-root/
You can never be too prepared Norma and you will be glad you have it in case any of you get sick!
Being a backyard hen keeper I am attached to the little gals & their relatives- sentimental, I know, so I’m not much of a poultry gal. But the aromatics get a huge thumbs up from me. An easy way to get a pho base too, without all the faffy searing and toasting as I did on my recent Asian vegan stock. Btw, it was the soup that sorted you. No question. I ascribe my beetroot zinger juice the same medicinal properties. Food heals.
I bet Kellie – that totally makes sense! It would make a good Vegan broth and definitely a base for Pho!
I have been (im)patiently waiting for this recipe to be posted since I saw the pic on Facebook. Spicy Asian-inspired chicken soups are my go-to for when I get a cold, along with homeopathic products. As so as the 30 Day Pantry part of my 100 day cooking challenge is over, I will run to the store for the whole chicken and anything else I don’t have so I can make some of this lusciousness!
Me too Letty! What do you usually take? My trifecta is Elderberry, D3 and Probiotics. If need by, I use Chestal for a cough plus soup, soup and more soup!
I take ColdCalm by Boiron. Haven’t tried Chestal… I usually just mix up lemon juice and honey. My “NyQuil” is a hot toddy. And lots of flavorful, spicy soup!
Chestal is also by Boiron – I swear by it! I like to do lemon juice and honey with hot water first thing in the AM and I can never get enough flavorful, spicy soup! 🙂
Ugh…is this needed these days or what? Our office is like a petri dish. Gross.
Especially like all the options for full fledged soups to use this stock with. YUM!
I bet – all enclosed environments are. It seems like a good handful of kids in my son’s preschool are sick any given week!
I can just imagine how rich your stock is…YUM!!
It really is so flavorful!
What a great Asian twist on basic chicken stock. I save my onion skins, celery tops, carrot peels and garlic papers in Soup Packs in the freezer–I think I’ll start an Asian Soup Pack for this.
I’ll be getting some stewing hens (retired laying hens) from the farmer who supplies my eggs, and this would be a great use for that.
When I finish my stock, after straining, I pour it into my quart sized canning jars (while still hot). The fat layer that accumulates at the top helps to keep air out of the broth and keeps it fresh longer in my fridge. Got that tip from my 1950 Betty Crocker New Picture Cookbook.
Thanks!
Great tip Kirsten – thanks!!!
I hate to admit it, but I have not made homemade chicken stock…. I’ve been told once you do, you will never go back to buying it again. This looks so good and I’m so anxious to check out the links to the soups you’ve shared!!! It’s SNOWING so hard right now and expected wind chills of -10 to -20! So I’m all about hot soup this week. Thanks for sharing!!!
It is true for the most part Kim although I keep a couple boxes of really good quality stock in my pantry because sometimes you just don’t have any homemade left! That is really cold – we are lucky to have a mild winter here. Stay warm!
I am crossing my fingers that I avoid getting sick, but perhaps I’ll make up a batch of this today just in case! I love the Asian infusion into it!
I hope you don’t get sick Joanne!