Sick day.

After a weekend in Brooklyn and a slight cold, I've lost my voice completely.  Today is a good day to stay inside, sip tea and make soup. 

Chicken soup is something anyone can make even when you're sick.  Because I grew up in a Jewish household, I've probably eaten a few million bowls.  This is the way my mother taught me to make it:

What you'll need:

-1 1/2-2 lb chicken (dark meat is best, and I recommend kosher chicken because it just tastes better)

-A few gizzards, hearts, feet, backs or necks (optional and not for the timid)

-1 large onion skinned and left whole

-3-4 celery spears cut into large pieces

-3-4 large carrots cut into large pieces

-1 teaspoon dried dill

-2 peppercorns

-1 large bay leaf

-1 bouillon cube 

-Salt to taste (be careful if you're using kosher chicken as it's already salted)

Get yourself a big pot and fill it 3/4 of the way with water.  Throw everything in the pot and boil for about 2 hours.  This leaves enough time for you to lie around in bed, and watch a movie.  Remember to stir every once and a while, and adjust salt levels later on.  I suggest leaving the soup uncovered for the last half hour in order to reduce the liquid, and concentrate the flavor.  If you want, you can throw in some noodles during the last 10-15 minutes of cooking.  Choose an interesting pasta shape if it makes you happy.  I had a few elbows left from another recipe, so that's what I used tonight. 

Homemade soup is so much better than store-bought, and it's only slightly more difficult than using your can opener.  So, make it yourself next time.

Also this:

Chicken Soup Study

Ashley