Sunday, October 3, 2010

Medicinal Chicken Soup and Rice

Anyone who is on the verge of the sniffles, as I am, needs to quickly make themselves some medicinal chicken soup. I always flavor my soup with the aromatic ingredients you'll find in this post, but if you want your chicken soup to be even more powerful, then you want to double the amount.

If you aren't eating basmati rice, then don't bother eating rice. I flavored mine with cardamom.

Aaahhhh, hot chicken soup. You'll notice plenty of onions, parsley, whole cloves, whole allspice, and whole cardamom. Additionally, the soup was cooked with a whole cinnamon stick, and lots of garlic and ginger.

Mmm, and here they are together....

And this is how you eat it: place some of your rice in the bowl and flood it with hot chicken soup. 

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