|This big guy came in on the storm!|
Virus Buster Chicken Soup
Apparently, our T-cells needed some aerobics, because one or the other of us, has been ill with the fall of 2014 upper respiratory virus for the last 6 weeks. As we talked about it, we realized that we lost the last of the good weather and our last scheduled vacation week to this silly virus.
This was the summer of work around the home and the ongoing virus.......we never got away.
With my dear husband down with this pesky thing, it is time to get serious with healing from the inside out. He does not seem to be getting much better, or worse will relapse the minute he gets up to get something done. Of course for him, "getting something done" means hauling composted horse manure to the garden or chopping another cord of wood............
|Virus Buster Chicken Soup|
"Uhmmm, honey. Please come and sit down, let me bring you a bowl of chicken soup."
While I must say this is not a cure, it is curative, as all homemade chicken soup is.
This is not regular soup, and it is not even a recipe for soup. It is a process and you can use it and amend it for your own family's needs and taste preferences. I was aiming for superior bone broth strength and lots of aromatic vegetables for flavor.
Jewish Mother Style Virus Buster Chicken Soup
by the seat of my pants
makes a lot!
12 chicken (bone in) legs
fresh filtered water, about 2-3 quarts
1 large stock pot
12 whole cloves garlic, peeled
4-6 thick slices fresh ginger, peeled
4-6 bay leaves
1/4 t peppercorns
3-4 chicken feet*
3 leeks, sliced
1 onion, diced
1 green pepper, diced
4-6 ribs celery diced
salt to taste
4 carrots, peeled and diced
2 c green beans, cut into 1-inch pieces
1 c peas
Cover the chicken legs with water. Bring to a boil, reduce heat and simmer about 1 hour. Turn off heat and let chicken poach in the broth. Remove chicken legs to a platter and let cool until you can remove the bone, with a quick twist. Return any broth on the platter to the stockpot. Set meat aside and let cool completely.
Cooks Wisdom: After thought and update! The more I thought about this, I realized that the simplest solution would be to tie the bones (after removing the meet) and chick feet together with a bit of kitchen twine. Place that in the bottom of the kettle and continue to make the soup. The bones all bundled up, would be adding nutrition to the soup and be out of the way as well.
|Bones make the best broth.|
In the bottom of a clean large stockpot, place the reserved bones and the chicken feet. Add the garlic, ginger and bay leaf.
Add the leeks, onion, pepper and celery.
Bring to a boil, reduce heat simmer for an additional 1-2 hours.
Remove skin, etc from the reserved chicken meat. Dice or shred chicken meat, refrigerate until needed. I used half the cooked chicken meat in the soup, the rest will make some great chicken salad sandwiches!
|Jewish Mother Style Virus Buster Chicken Soup!|
When the soup has simmered the second time, add the carrots and green beans. Cook until tender.
Add reserved chicken meat, taste for seasonings, adjust if needed.
By the way, this is delicious soup, even if you don't have a virus.....
*chicken feet can be found at most large Asian markets
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