Everyone knows that chicken soup is what you should be eating (sipping) when you’re sick. But why? It’s obviously comforting and comfort is good when you don’t feel good. And there are other theories as well. Fluid replenishment, inflammation reduction, etc.
Trader Joe’s provided me with one of those “Is it Local?” chickens and after I roasted it, I waited a few days to get motivated for the chicken soup making. There are lots of recipes available for making chicken stock and from there, chicken soup. But being a bit lazy, I went with the version that seemed the most hassle free (and from a publication that has always provided me with great recipes).
Mine is modified from a Bon Appétit recipe and includes:
- the pickings from a left-over roast chicken (bones, skin, some meat, etc.)
- a whole onion, quartered
- three celery stalks, cut into thirds
- handful of whole peppercorns (probably more than the Bon Appétit recipe called for)
I added shredded chicken, kale (because it was in the fridge and because it holds up so much better cooked than spinach – take that Popeye!) and brown rice.
The jury is still on whether it will heal me or not . . .