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While many of you were nursing hangovers with the likes of electrolyte-laden liquids and a couple of Tylenol last week, I was taking the same thing, but for a different kind of recovery. Yes, y'all, while all of you lovely revelers were out partying like it was 1999 last week, I was at home in bed, sicker than I haven't been in years.
So, I made chicken soup. Actually, all week, I made about five different types of chicken soup. Who knows what the true medicinal value of homemade chicken soup is? All I know is that sitting on the couch wrapped up in a cashmere throw and sipping salty chicken broth sure made me feel better. The recipe below is very, very simple -- probably far too simple to keep the interest of all you fabulous Slashfood cooks out there! -- but for anyone who wants a basic guide, this will do. There are no herbs to flavor the broth, only the very strong and healthy fragrance of garlic. It's all I could handle while CUI (cooking under the influence -- of flu medicines, that is).
Simple Chicken Soup
Cut a whole chicken (about 3½-4 pounds) into parts. They don't have to be small parts -- I cut apart the drumstick/thigh, each of the wings, and left the brest in its entirety. In fact, if your pot is big enough, you could probably just throw the whole chicken in there.
Add enough water to the pot to cover the chicken completely. Add 4-5 garlic cloves, peeled and lightly smashed. Bring to a boil, then let simmer for about 10 minutes.
After 10 minutes, add 3 carrots, peeled and cut into 2" pieces, 3 stalks of celery, cut into 2" pieces, 2 potatoes (skin on) cut into 2" chunks, and 1 whole onion cut into eighths.
Simmer for about another 45 minutes until the chicken meat is practically falling off the bone. The vegetables will be very soft.
Ladle broth into bowl, carefully add chicken and vegetables, salt and pepper to taste, and feel your fever fade away.
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1-08-2007 @8:45PM Remslie said... Hope you're feeling better. I have, on several occasions, made a Chicken Noodle soup from a Paula Deen recipe. It's about the tastiest soup my family and I have ever had. It's always soup time when the market has whole chickens on sale for $0.79/lb.
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1-08-2007 @7:45PM Angela Pitt said... I ate it while I had the flu. I never get the flu,
but this year it hit me like ton of bricks and it was
chicken noodle soup to the rescue.
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1-08-2007 @11:34PM bdw said... It's amazing how well it works. I always add extra garlic and onions, and lots of chiles, along with plenty of cumin, coriander seeds, and aniseed, plus whatever veggies are in the crisper.
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1-08-2007 @10:17PM pickleman said... EW! That chicken soup looks like it has a fish head disintegrating in it. Thnkas for making me never want to eat chickne soup again!
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1-08-2007 @11:14PM sarah said... thank goodness it TASTES awesome ;)
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1-09-2007 @1:26PM harry said... It's actually better if you remove separate the chicken from the bones and simmer the bones for an additional hour (or four). The true flavor is in the bones!
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1-09-2007 @1:27PM Laura said... I agree, if you have a few hours to simmer it, then please do. But, sometimes we need a quick fix...and this recipe seems wonderful for that. I think any sick person could handle tosssing all these ingredients into the pot. Thanks Sarah!
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1-09-2007 @9:07AM Jim said... We always use the leftover spit-roasted chicken from the deli counter. Our family of five only eats about half in the first sitting. So the next morning the rest goes into a pot with veggies to cook all day. We add bow-tie noodles and never have to throw away leftover chicken.
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1-15-2007 @9:07PM Roonie said... Ewwwies. That photo is NOT appetizing.
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1-26-2007 @5:04PM geeky said... I had this bookmarked and glad I did.
I am in the middle of a butt-kickin cold and made this last night. I added a couple bay leaves, celery salt, rosemary and other seasonings (to kick up some spicyness) and simmered it for a few hours. It turned out great and was real easy to do despite my state of being.
The sinus-clearing hot/spicyness helped tremendously. Thanks, Sarah!
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