chicken noodle soup?

I make the BEST chicken soup. That's my claim to fame for the day.

For the stock, I use a whole chicken, celery, carrots, a bay leaf, some whole peppercorns, and an onion or two cut up with the skin on. The onion skin makes the stock a really rich color. When we're sick I also put in a clove of garlic, a can of tomatoes, and a dash or two of cinnamon and red pepper flakes(sounds weird, but tastes good and it works). Salt to taste. Bring to the boil, lower the heat, and cook as long as you can. Like, all day. You can add more water if you need to.

I'm kind of a purist with my soup, I don't like stuff in it, so when you're done cooking it strain it to get all the chicken and veggies out. Then, strain it again through a colander lined with a towel. That catches the fat and the other spooge.

Get a kosher chicken if you can. I don't know why that makes a difference, but it does.

I use the really fine egg noodles, like the kind you get in a Jewish deli. Or make matzo balls. Or dumplings.

Coconut milk is super cold remedy immune system booster galore!!!

Here's my recipe for the Chicken Coconut Soup that I make when I get sick.

"The Universe Molds Itself To Prove Your Beliefs"

that has chiles and hominy in it so there is some heat and it is really wonderful. There is no recipe really though...just good stock, onion, celery, carrot, and garlic sauted, dried chiles cut up, chicken, and a couple of cans of hominy, salt and peppper, simmer it. Sometimes he puts shredded lettuce and sliced radishes on top, sounds wierd but it is tasty.

1. i buy a whole chicken and roast it the night before. we eat that one night and then have chicken soup the next!

2. take large pot and sautee in butter & oil 1 onion, 1 carrot, 1 celery stalk and a parsnip if you have it. *this can be roughly cut in 1/2 pieces, not fancy style*.

3. drop whole left over chicken carcas *this can whole or in pieces, w/little or no meat left on the bones*, in with veggies, and cover with cold water.

4. add in parsley, salt n' pepper and any other spices that you might like. *thyme & rosemary work for me*.

5. turn it up to medium high/boil it and then turn down the heat and let it simmer.

6. simmer for one hour - drain whole chicken & veggies out of the pot. you got chicken soup!!

7. over-simmering will only make the soup darker - no biggie. i boil a seperate pot of water for egg noodles to add to the soup base.

8. bonus - you can also chop extra bits of celery & carrots to add to the soup base with the noodles if needed/wanted. i like to throw them in and let them simmer for about 20 minutes on the stove in the soup base after it's created.

enjoy!

love,

dc

matriarchal time warrior