Monday, December 15, 2008

Chicken Soup

Brrrrrr! It's cold in Northern California and we just had a blustery winter storm. Donner Summit is blanketed in white and more is coming. Time to think about spring rafting trips! During cold season, even the doctor recommends chicken soup. Hot soup warms the body and spirit. It also loosen the congestion in the head and chest. An old fashion remedy that has been proven time and time again as the cure for the common cold.

large pot
cooked chicken (grab a roasted one from the deli & save time)
water to cover chicken with extra to add as it simmers
2 whole onions cut into halves
1 diced onion
1 bunch of clean and sliced leeks
1/3 cup diced celery
5 cubed potatoes
4 sliced carrots (keep large as they cook quickly)
1/2 cup barley
any vegetable (broccoli is a good one)
salt, pepper & any other flavor (deli chicken is already seasoned; go light)
NOTE: measurements are based on amount of ingredients and your personal taste... this is chicken soup for pete's sake!

Large pot of water. Place cooked chicken in pot with halved onions. Start simmering at medium heat. In a skillet, add diced onion, leeks and celery. Saute slowly until onions and leeks are carmelized. Set aside. Remove bones from chicken and place the meat back into the simmering pot. Add potatoes to chicken and water. When potatoes start to soften, add barley. Barley will puff up around the time the potatoes are almost done. Add the skillet ingredients of onion, leeks and celery. Add carrots. Add vegetables such as broccoli. Simmer slowly until chicken is completely broken up into shreds. Season with salt, pepper and any other seasoning. (keep in mind that deli roasted chicken is already seasoned)

You should be ready for dinner within 2 hours of start. To speed up the cooking time, add only the chicken meat to the pot of water. (I add the whole chicken because of the calcium content in the bones themselves.) Add a salad with a fresh country baguette. Piping hot soup! Now this will chase the virus away!

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