I woke up feeling a little under the weather last week and was feeling
a little very helpless. I had that awful feeling in my throat that you feel right before you’re about to get the dreaded cold. So I took some Robutussin, ate a clove of garlic raw (oh, yes it’s as terrible as it sounds), took ibuprofen and finally downed some Airborne. I wish I could say I didn’t do this all at once, because I sound really fucking crazy…but it was all within a few hours.
STILL. That wasn’t enough. Everyone knows the benefits (perhaps mostly psychological) of chicken soup when you’re getting a cold! Well, I found this chicken soup recipe from Gourmet on Epicurious. It has the goodness of good old fashioned chicken noodle soup and a muted version of the aroma of a bowl of Pho! Win-win.
I felt better within hours. Was it the soup, the litany of the other things, or an amalgamation of it all? Who knows, who cares. The only thing I care about it that I’ve only made soup from scratch once before so I was glad it turned out tasting good! And it’s really fun to pour a beaten egg into simmering soup and watch it cook!
- 6 scallions, divided
- 2 cups water
- 1 1/2 cups reduced-sodium chicken broth
- 1 (2-inch) piece peeled ginger, sliced
- 1 skinless boneless chicken breast half (6 to 8 ounces)
- 2 large eggs, lightly beaten
- 1/4 teaspoon white pepper (optional)
Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
Meanwhile, chop remaining 3 scallions and shred chicken.
Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.