Coast Cooking

Coast Cooking: The power of chicken soup

I am a firm believer in the medicinal properties of chicken soup. 

Laugh if you want, but I have nipped a cold in the bud many times by making and consuming this delicious soup, a cup at a time, every hour or two, when I start to feel the dreads coming on. 

My uneducated guess is that your body needs extra nutrients when sick, lots of protein and lots of fat as well. Small bowls eaten frequently seem to be part of the trick. Could you gain a half a pound or so from eating so much soup? Yep, I am sure of it, but I will trade a half a pound for a week sick any time.

This recipe comes from my German friend, friends in fact since 1956, Christina Schulz, who lives just south of Heidelberg.

CHICKEN SOUP

1 good, fresh chicken (not frozen)

1/2 cup diced celery 

2 onions cut into quarters

2 stalks leeks chopped

1 cup chopped 

Angel hair pasta

Peppercorns, 2 bay leaves, salt

Place the chicken in cold water, and slowly bring to a simmer, making sure to skim the foam off as it forms. Add 1/4 of the celery, 2 quarters of onion, 1/3 of the carrots, peppercorns and salt. Cook until the chicken comes off the bone easily. Discard the cooked vegetables, and remove the chicken from the bone. Add the cut up chicken and remaining vegetables back to the broth and simmer until the vegetables are done. Add the noodles to the broth and cook until tender, but not overcooked. Serve piping hot.   

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