Cold Cure Soup

Yield:4 servings (about 6 cups)

3 pounds chicken wings

1 carrot, peeled and halved

1 onion, peeled and halved

1 cinnamon stick

3-inch knob of ginger, peeled

1 tablespoon Maldon salt or 1½ teaspoons table salt

¼ cup fresh citrus juice (2 parts orange juice to 1 part lime juice), plus zest in strips

1 small red chili pepper, seeded and cut into fine rings, for garnish

Step 1
In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice.
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.
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.
Step 4

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

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 2h