After a couple days of being home sick and having absolutely no voice I decided I must do something today. It's ridiculously beautiful out at the Jersey Shore today and I hate that I am not taking my daughter to the beach, park, or somewhere outdoors. So, making the best of it, I did a run through at the grocery store this morning, bed head and all. I grabbed a 4 lb. roaster, some carrots and celery and made a b-line for home to hunker down for the day. Luckily, I have the most well behaved and understanding 8 year old child there ever was. She is okay with staying home, opening up all the windows for sunshine and fresh air, and playing with her barbies while I cook, write and rest my weary body.
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Making chicken soup today just feels essential. The making of it is therapeutic for me - just as much as eating it and reaping its mystical health benefits. This is not a recipe or a tutorial, more of an anecdote with pictures of my process. The only "must have" ingredients for chicken soup are chicken, carrots, celery, onion. The other seasonings can be whatever I have on hand, whatever I'm in the mood for. Today I'm keeping it simple. I'm roasting this little gal with nothing more than a rub down with canola oil, some salt and pepper and a couple of sage leaves, mainly because I have an overabundance of sage in my garden at the moment.
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This little lady is known as the "perfect pan". She is the perfect size for baking ANYTHING! |
I'll pop her in the oven for an hour while I get the gizzards in my stock pot with some carrots, celery, onions, garlic and herbs. I used all the herbs I have in my garden - a sprig or two of each, and extra thyme because I love the taste of chicken cooked with thyme.
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I use the leafy part of the celery because my grandmother taught me it adds flavor to soups. Nothing gets chopped up here - carrots and celery are halved, onion is quartered and garlic is left whole. |
I add about 10 cups of water and boil it all down and discard everything that's not liquid gold anyway. After this little beaut comes out of the oven with a bit of a tan, I plunk her entire body straight into the stock pot on top of everything else and simmer that down for another hour.
Meanwhile I chop more carrots and celery and one little secret ingredient. The kids don't like their food too spicy but when I am stuffed up I need a little heat to help clear me out. I picked this little baby jalapeno from the garden and I'm throwing it in, seeds and all.
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By the time the kids read this it will be too late! *evil laugh* |
I've also decided to add some ginger. Not a typical chicken soup ingredient but I love the spiciness and flavor so a little bit of that is going in. Dried thyme in addition to the fresh, because there really is no such thing as too much thyme when cooking chicken, a *pinch* of this awesome Wildtree Garlic Galore seasoning because it's got really powerful flavor, and a splash of white wine never hurt anyone that I know of.
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When my stock is cooked and drained I add these with the chopped veggies and chicken meat and cook for an hour. |
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For a little bird she gave me a lot of meat. |
Last but not least, when this glorious pot of golden deliciousness is about 10 minutes away from being done, I add the only ingredient that is truly Jewish - the Manischewitz egg noodles. There really is no substitute.
Finally, almost three hours later... my scrumptious labor of love is complete. And, as I ladel the soup into my bowl I realize, I feel better already...