People are sick around this time of year. Kids are dropping off left and right from Mazie’s preschool class. My friend and writing partner is currently quarentined up in her bedroom, diagnosed with the flu. I’m not jealous of the sick part, but there’s a part of me that is jealous of the quarantine part. And the codeine.
If she were still local, this would be simmering away for her this very minute. Then I’d drop it on her porch and run for the hills. I guess I could overnight some in a big pot… or jump on a plane with an delicious smelling carry-on. But alas, I’m staying in California, just sending up some good prayers for her. And I’m posting this chicken soup recipe for you here today. I found it when my dad was super sick from chemo a few years ago. I wanted something that wasn’t too fancy, and easily separated, so that he could just drink the broth, or add the chicken, or add the carrots, onions and celery, whatever sounded good to him. This recipe hits the mark perfectly, and is super nourishing.
It comes from my all-time domestic hero, Martha Stewart. I’m including the link to the video right here and I think you should totally watch it because she cuts up that whole fryer like a boss. I love her.
So Jen, feel better. And Shea, this is suuuuper easy. Just sayin’.
- 1 whole chicken (about 4 pounds), cut into pieces (including back)
- 8 cups water
- Coarse salt
- 3 medium onions, thinly sliced (4 cups)
- 2 celery stalks, sliced crosswise 1/4 inch thick
- 4 garlic cloves, crushed
- 6 medium carrots, sliced 1/2 inch thick
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.