Homemade chicken noodle soup!
I have an aunt who does not make soup. I made a batch of chili for her one time, and was surprised that she marveled at my ability to make what I think is the easiest thing in the world to cook. Soup.
I love soup. So much so that even though we’re in the hottest days of summer (in Seattle, that means the temperature is hovering around 80 degrees) I decided today was a great day for chicken soup.
I’m calling this a recipe, but it’s really more of an outline. Feel free to use any veggies, meat, herbs you have sitting around (it’s a great clean out the fridge meal.)
Saute veggies in butter or oil. Tonight I went with half an onion, carrots, and a couple cups of shredded cabbage. Add herbs – a teaspoon if you’re using dried, or a tablespoon or two of chopped fresh. Add 4 cups of broth and bring to a boil. At this point, you’ll add your diced meat and let it poach in the boiling pot. Give it ten or fifteen minutes to ensure full cookedness.
And that’s it. I added some frozen peas at the very end so they would still be very green.
Chicken soup is called Jewish Penicillin because it’s so often used to treat colds. I made my chicken broth with cleaved chicken bones last time I bought a whole chicken. The marrow seeps out of the bones, and it’s full of vitamins and minerals. See all those little globs of fat floating in my soup bowl? It’s where all the good stuff is!