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.
|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.
|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.|
|By the time the kids read this it will be too late! *evil laugh*|
|When my stock is cooked and drained I add these with the chopped veggies and chicken meat and cook for an hour.|
|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...