Feel Good Remedy

It is not often, this day and age, that you will find a 4th generation cooking, and soup at that. I must admit, I love cooking. For myself and for others and even as a job. I have worked in food and hospitality for many years and thoroughly enjoyed my time working in a gourmet deli and as short order cook at a Cafe. And now working at home, with my own online business, means I can also carry on cooking, one of my loves.

Recently, like all of us at some point every year, came down with a cold and it was Chicken Soup to the rescue. I have, since I can remember, always had home made chicken soup which I learned from my Mother, and 2 Grandmothers, and they from their Mothers. So I would like to share my recipe for MslilPeta's Chicken soup, which is my remedy for cold and flu, and soothes a sore throat when hot. Aaaaah... bliss. I also cook my favourite soup quite often, as it freezes well and can be relied upon on those days I am too busy to cook up a storm for dinner, and is a great stock for other dishes as well.

Ok folks - Here is my recipe for my Chicken Soup. Vegetarians... give this a go without the Chicken..it is still very nice and like I said above makes great stock for other recipes.

Ingredients

• 1 whole boiling chicken or, 400g of chicken wings.
• 1 large onion
• 3 carrots
• 5-6 sticks of celery (and leaves if you like great flavour in leaves)
• 2-3 cloves of fresh garlic (garlic is a great cold/flu fighter as is zinc. Traces of zinc can be found in all vegetables and meats)
• 1 large turnip
• 1 large swede
• 1-2 parsnips
• salt/pepper
• fresh rosemary/thyme/sage (or dried equivalent)
• egg noodles/pasta or pearl barley
• 6L of water
  

Recipe

• Prepare vegetables and dice to your preferred size, not too small.
• heat large, deep pan or saucepan (stockpot if you have one) with a little olive oil and brown chicken. If you have whole chicken, I suggest cutting into pieces.
• When chicken starts to show a little colour, add 1/2 the onion/carrot/celery, and all the garlic and pan fry for 3-4 minutes stirring ingredients to stop sticking.
• Add 2 cups of water (can be hot or cold) and bring to boil still stirring. The base flavours are now intensifying.
• Add the rest of the vegetables and good pinch of the herbs. Stir and watch for about 2 minutes
• Add the rest of the water, pinch of salt and 5-10 pepper corns. Stir and bring to boil
• Once boiling, bring heat down so the soup is at a slow simmer and leave for 45 minutes stirring occasionally
• After 45 minutes, bring back to rapid boil, add pasta or pearl barley and boil for 5 minutes and then remove from heat. Residual heat will continue to cook and define/deepen the flavours. Adjust seasoning and add rest of herbs.
  

So there is my recipe and remedy, when I need a remedy, for my version of a passed down chicken soup recipe.  If you have other flavours or vegetable that you like add and take out what you don't... this is a guide and a recipe can always keep evolving to your tastes. 

Sometimes I think I could quite happily live on chicken soup.....mmmm yum.  I hope you give this a go or even share you recipe for your soups or 'remedy'. Enjoy and I would love you to share your thoughts or comments. And please remember -

Live Your Life Now!!!