The flu has reared it’s ugly head in our casa…
And the first thing I always do when this happens… is make a big pot of homemade
Chicken noodle soup
….it cures what ail's ya.
Making it through the years I realize that I have learned from family and friends how
to steep this magical elixir of a broth. I swear it cures.
I always start with a whole organic chicken…which I place in a stock pot with
one or two onions…slice ‘em in half…leave the skin on my hubs taught me that.
3-4 carrots…washed, not peeled.
about 4 inches of the end of a clump of celery
a whole clump of garlic. ok…I know clump isnt the word. can’t think. clump works for my brain. just slice it in half so all of those little cloves can share their flavor
leave the skin on…again...like my hubs says.
Throw in any fresh herbs you have…I didn't have any see previous post of swamp like flooding. But bay leaves and thyme are nice additions.
Next peel a rutabaga. I grew up calling them turnips. And I might add I refused to eat said turnips every Thanksgiving. I think my brothers did too. clearly a silent protest.
But…Tyler Florence told me to add them to soup stock… and by gum…they DO flavor it beautifully. Plus, turnips are good. Turnips are life force. That’s precisely what one needs to fight off the flu.
power to the turnip!
you do need to peel the skin…but just slice in half and let it mingle with everyone else.
Add some whole pepper corns…fill with water to cover the chicken…and simmer away…for hours.
Pull out the chicken and let it cool…shred with your fingers discarding the skin and bones. Set aside.
Then strain the broth from the veggies…some say you can then puree the veggies and add them to the stock. I have a big Black Dog who happens to love them and a bit of stock and skin added to his dinner. He has never had the flu.Ever. See.
THIS is the elixir. The broth.
Next chop an onion and several carrots and some celery and some peeled parsnips my daughters favorite and saute in some olive oil. Sizzle.
Add stock and squeeze in the juice of a half of a lemon. My old boss Toni taught me this.
Let it all steep until veggies are soft. salt and pepper to taste.
Now... my friend Gail likes to make matzo balls at this juncture. I prefer homemade egg noodles. And if not them, then frozen egg noodles will do the trick quite beautifully.
In the grocery freezer….next to frozen ravioli.
If I am making a lot of soup and want to freeze or keep in the fridge, I only cook as many noodles as I will need to re-heat.
I add the chicken last. Some fresh parsley.
and DARE the dayum flu to hang around.
If you are ailing…or just need a nutritious hug.
What do you add to your fave soup recipe?