Q:Why did the chicken end up in the soup?
A:Because it ran out of cluck!

OK,bad I know,but this week we are talking chicken,soup that is.   Many folks are coming down with this nasty flu/cold thing,and I am not sure if it’s all in my head or what but Chicken Soup is a magical elixir.

So let’s set aside the Kleenex for a minute and head to the kitchen…

Homemade Chicken Soup Recipe

Yield:about half a gallon,or 6 servings

Gleaned from http://www.wasabimon.com

Ingredients for chicken broth:

• 1 3-4 round chicken,cut into six pieces
• 2 carrots
• 1 celery stalk (not the whole bunch!)
• 1-inch knob of ginger,diced
• 1 small onion,chopped
• 8 cups water

Ingredients for chicken soup:

• 3 tablespoons olive oil
• 1 onion,chopped
• 4 cloves garlic,diced
• 1 inch knob of ginger,diced
• 1 carrot,chopped into half-rounds
• 1 celery stalk,chopped
• 1 red bell pepper,chopped
• 1 bunch of chard,chopped
• 1/4 cup chopped green onions
• 1/3 cup chopped parsley
• 3 tablespoons tamari
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups cooked rice noodles (optional)

Method for chicken broth:

1.    If you prefer a less fatty soup,remove skin and outer fat layer from chicken.

2.   In a large soup pot,add chicken,carrots,celery,ginger,and onion. Pour 8 cups of water into the pot and stir gently to mix everything together.

3.   Over a medium heat,bring the chicken both to just a simmer. Lower heat and simmer gently while covered for one hour.

4.   Remove chicken from broth and allow veggies to keep cooking in the liquid. Allow chicken to cool for a few minutes,and then using your hands or a pair of forks,remove all of the meat from the bird and place in a bowl. Return bones back to the broth and let simmer for another 15 minutes. Set bowl of chicken meat aside.

5.   Once broth is done,strain using a cheesecloth or fine sieve,reserving broth and discarding all vegetables and bones. Wipe the soup pot clean for the next set of steps.

Method for chicken soup:

1.    In the soup pot you used to make the chicken broth,heat olive oil over medium heat. Add onions and cook until they are translucent,about 3 minutes. Add ginger and garlic,cooking for 1 minute and stirring constantly. Add the carrots,celery,pepper,chard,and green onions one at a time,cooking and stirring for one minute each before adding the next.

2.   Pour chicken broth into soup pot and give the whole thing a big stir. Heat until it reaches a simmer,then lower the flame to medium-low and allow to cook for five minutes.

3.   Add parsley and tamari,stirring occasionally,cooking until vegetables are tender. Season with salt and pepper,adding more to taste. Add noodles,if you’re using them,and let sit for a minute before serving. Serve in hot bowls,garnished with a bit of parsley.

Now hunker down,eat some soup,and feel better soon!