Recipe: Karen Pickus' Chicken Soup

Feb. 29, 2008— -- Feeling under the weather? GMA NOW chef and food stylist Karen Pickus has some delicious chicken soup recipes that will have you feeling warm and toasty in no time.

Chicken Soup

This is my delicious antidote to the cold and flu season. I love to serve this soup anytime I want a light, satisfying meal, especially on cold winter nights.

Ingredients:

1 3½ lb. whole, free range organic chicken, washed

3 ribs celery, each cut into thirds

2 medium Spanish onions, peeled and quartered

5 carrots, peeled and cut into thirds

4 quarts plus 2 cups cold water

3 tsps. salt

1 tsp. ground black pepper

Method:

Place the washed chicken and all of the prepared vegetables in an 8-quart pot. Cover with the cold water, then cover the pot and bring quickly to a boil. As soon as it comes to a boil remove the cover and lower to a simmer. Leave uncovered and skim any impurities that come to the surface and discard. Skim the broth every 15 to 20 minutes to remove the impurities that develope. Simmer the pot for 1½-2 hours. Place the chicken in a large bowl and let cool for a half hour. When the chicken is cool enough, shred the chicken and add back to the pot. Season the soup with the salt and pepper and serve.

Chicken Noodle Soup

Follow the directions for my chicken soup, then add some vegetables and linguini and you have a kid friendly and adult happy, family favorite! Serve with a hearty whole grain bread and you have a delicious, nutritious and easy week night dinner that is homemade!

Ingredients:

1 recipe chicken soup

1 Tbs. fresh thyme leaves

1 leek, thinly sliced

2 carrot, thinly sliced

1 rib of celery, thinly sliced

4 oz. dried linguini

½ cup greenbeans cut into 2 inch lengths

½ cup frozen corn

½ cup frozen peas

1 Tbs. parsley, chopped

Method:

Strain the broth, reserve the chicken, shred and reserve. Discard the vegetables. Bring the broth to a boil, add the linguini, thyme, leeks, carrot and celery. Simmer for 6 minutes. Add the remaining vegetables. Simmer for 2-3 more minutes. Add the shredded chicken. Garnish with the chopped parsley. Serve immediately.

Asian Style Chicken Noodle Soup

This is a variation of my Chicken Noodle Soup. It has a robust broth and is chock full of vegetables. It is easy to make, nutritious and delicious. Great ingredients for dinner, especially during the evening rush on a cold winter night. I like to make the broth ahead of time, freeze it with just the chicken. Strain out the chicken when the broth is thawed and reserve it to add back in at the end of the preparation.

Ingredients:

1 recipe Chicken Soup

4 Tbs. tamari or soy sauce

1½ Tbs. toasted sesame oil

1 Tbs. honey

1 garlic clove minced

2 tsp. finely grated fresh ginger

4 oz. rice noodles

3 oz. fresh shitaki sliced

1 cup small broccoli florets

1 cup snow peas stringed and sliced in half

½ block firm Tofu cubed
4 scallions sliced thin

2 Tbs. cilantro coarsely chopped (optional)

Method:

Strain the chicken soup and discard the vegetables. Shred the chicken and reserve. Bring the broth to a boil in a 6 quart pot. Add the tamari, the toasted sesame oil, the honey the garlic and ginger to the pot. Stir with a wooden spoon to combine. Add the rice noodles and the shitaki mushrooms to the pot and simmer for 5 minutes. Add the remaining ingredients up to the scallion and cilantro. Add the shredded chicken, bring the soup back to a boil. Serve immediately and top with the scallion and cilantro if desired.

All recipes courtesy Karen Pickus, Chef, "Good Morning America."