Recipe

Easy Chicken Soup

Accompanying Newsletter: Quality Cookware

This delicious "grandma's penicillin" is a nutrient dense energy tonic and restorative. What is the difference between another chicken soup and this medicinal recipe? The secret is long simmering which extracts invaluable nutrients and flavor from the chicken carcass; see Traditional Bone Stock.

Serves 4

5 chicken thighs (with skin and bone)
1 carrot, chopped
1 turnip, chopped (or rutabaga, parsnip, celeriac, daikon or burdock)
1 onion, chopped
3 stalks celery with leaves, chopped
4 cloves garlic, minced
2 bay leaves
2 slices fresh ginger root
Salt and freshly ground pepper to taste
1/2 cup parsley, dill or chives, chopped for garnish

Place the chicken in a pot and add enough water to cover the chicken by 2 inches. Bring just to the boiling point but immediately reduce the heat and, simmer (do not boil), uncovered, for 10 minutes. Skim off and discard brown foam that rises to the top. Cover with the lid slightly ajar and simmer for two hours. For the last 30 minutes, add carrot, turnip, onion, celery, garlic and bay. Season to taste with salt and pepper.

Carefully remove the chicken, place it on a cutting board and allow to cool enough that you can comfortably handle it.

Pick meat off from the bones and cut or tear into bite-sized pieces. Discard skin and bones.

May you be well nourished,

Rebecca Wood