What's in your Chicken Soup?

For me, Chicken Soup is comfort food. When a chicken is simmering on my stove, the aroma tells me all is right with the world. Frequently my soup is a "clean out the refrigerator" concoction, but it always has the same basic ingredients.

My soup is a two day project so I always make lots to keep in the freezer.

In the largest kettle I have I put 4-6 chicken hindquarters. In they go, skin, fat, bones and all. To this I add an onion or two, cut in large chunks and about 3 stalks of celery, leaves and all. Cover with filtered water and add a bit of salt and pepper, set to simmer slowly and forget it for several hours.

When the meat is tender, lift it out to cool. When its cool enough to handle, discard the bones and skin and shred the meat. Pour the broth through a colander to filter out the vegetables and bits of bone and refrigerate the meat and broth separately.

On day 2, lift off the fat that has congealed on the top of the broth. Heat the broth and chicken and taste it for flavor. At this point I add my herbs. In the winter they are dried herbs from the cupboard, in the summer they are harvested from the garden. Try marjoram, thyme and parsley for starters. Since you have removed the onions and celery that cooked to mush the day before, add some freshly chopped onion and celery again.

This is the point to get creative. The pot I made this weekend got some frozen spinach, corn, green beans and a package of baby carrots. Keep tasting to adjust the flavor. You made need to add more salt, pepper or herbs. As I was getting ready to serve the soup, I decided to try something new. I tossed in a hand full of dried goji berries at the last moment. The bright red berries plumped up and really enhanced the flavor!

Top with some whole wheat dumplings and enjoy a healthy feast!

Eating Healthy,

Tim