Magic soup
Thought it was worth x-posting this from the super_suppers comm. I'm going off to cough some more now, wish me luck!
My pal and former cow-orker Susan once brought a giant pickle jar of this soup to me at work when i was suffering through a cold, and it's truly magic. the best thing about it is it's dirt-easy so you can actually make it when you're sick.
This recipe makes a nice big batch you can draw on for dinner for a few nights when you're under the weather, and only gets better sitting in the fridge.
Get:
- 1 whole chicken
- 2 onions
- 3-4 stalks celery
- half c dried parsley or 1 bunch fresh
- 2 chicken bouillion cubes or 4 tsp Better than Boullion
- splash olive oil
- 6 c water
Get someone else to:
- Pull out a big heavy pot for you and set it gently on the stove if you're the one feeling sickie.
Do:
- Chop onions and celery into small pieces - no need to fret over exact sizes and shapes.
- Saute the onions an celery in the olive oil over low-med heat for a few minutes, until the onion starts to go transparent.
- Rinse your chicken and pop it in the pot, skin and all.
- Add boullion cubes/tsps, water and parsely. (If you're up to it, dissolve the boullion in some hot water first - i boil some in the kettle, pour over, and mix the boullion in with a fork, then add to pot and top up with water.)
- Bring to a boil and then turn heat down to simmer for 1-2 hrs, until the meat is falling off the bone. You can turn over the chicken halfway through, but it's not totally necessary.
- Turn off heat and pick out the bones and skin with fork and slotted spoon (or whatever's handy). After I took the photo below I topped up the liquid with a few cups more water, just to make it more soupy and last longer. It was a big chicken!
- Of course you can boil up some rice or noodles for your soup, too. Eat it all up with spoon and fork. You'll need the fork for the bigger pieces of tender chicken!
My pal and former cow-orker Susan once brought a giant pickle jar of this soup to me at work when i was suffering through a cold, and it's truly magic. the best thing about it is it's dirt-easy so you can actually make it when you're sick.
This recipe makes a nice big batch you can draw on for dinner for a few nights when you're under the weather, and only gets better sitting in the fridge.
Get:
- 1 whole chicken
- 2 onions
- 3-4 stalks celery
- half c dried parsley or 1 bunch fresh
- 2 chicken bouillion cubes or 4 tsp Better than Boullion
- splash olive oil
- 6 c water
Get someone else to:
- Pull out a big heavy pot for you and set it gently on the stove if you're the one feeling sickie.
Do:
- Chop onions and celery into small pieces - no need to fret over exact sizes and shapes.
- Saute the onions an celery in the olive oil over low-med heat for a few minutes, until the onion starts to go transparent.
- Rinse your chicken and pop it in the pot, skin and all.
- Add boullion cubes/tsps, water and parsely. (If you're up to it, dissolve the boullion in some hot water first - i boil some in the kettle, pour over, and mix the boullion in with a fork, then add to pot and top up with water.)
- Bring to a boil and then turn heat down to simmer for 1-2 hrs, until the meat is falling off the bone. You can turn over the chicken halfway through, but it's not totally necessary.
- Turn off heat and pick out the bones and skin with fork and slotted spoon (or whatever's handy). After I took the photo below I topped up the liquid with a few cups more water, just to make it more soupy and last longer. It was a big chicken!
- Of course you can boil up some rice or noodles for your soup, too. Eat it all up with spoon and fork. You'll need the fork for the bigger pieces of tender chicken!