“Good Manners: The Noise You Don’t Make When Eating Soup.” -Bennett Cerf
Let’s Blog Over Chicken Soup!
Everyone including me is sick in my house right now. I blame it on the bipolar weather in Houston. Yesterday it was 70 outside, and today it was 40. Bipolar! What do you want to do Houston? Be warm or cold? I’m over it!
Moving on- When I was a little one and was home from school with the sniffles I can distinctly remember the aroma of my mom cooking up a batch of cold curing chicken soup as I watched The Puzzle Place, or Chucky– I know, I know… completely opposite there. No matter how sick I felt, that homemade goodness always made me feel better. This is a recipe that has been inspired by my mom’s soup. I usually make this for the kids, but when Ralph began sneezing followed by a sore throat and a fever, I immediately whipped up a batch of chicken soup for the soul. I must admit – in a similar way that I love a cold day (like today), I also kind of like a sick day. A sure way to remember what is most important – family and cuddles and the cutest feverish rosy cheeks!
- 1 whole organic chicken
- 2 whole chicken breasts
- 1 bunch of carrots – roughly diced
- 1 bunch of celery – roughly chopped
- 2 large onions – one diced and the other halved
- 2 zucchini – roughly diced
- 6 sprigs of fresh thyme
- 6-8 cloves of garlic
- 2 Dried Chile Peppers
- salt & pepper
- Tony Chachere
- Cavatelli Pasta
Place all ingredients except for the zucchini in a large pot. Add enough water to cover the chicken. If I have a box of organic low sodium chicken brother on hand I often use a mix of broth and water.
Allow water to boil and then reduce to low and simmer, covered, for 2 ½ – 3 hours or until the chicken is falling off the bones and begins to naturally shred to pieces. Add your diced zucchini after 2 hours of cooking for the last hour of cooking.
Cook your pasta in water separately and combine with soup. Cooking the pasta in the soup will make for mushy pasta and will absorb too much of the soups liquid. Serve with a hearty helping of pecorino grated cheese, lemon zest and fresh parsley.
Tomorrow I’ll be giving you updates on The Book. Until then, I hope you enjoy this chicken soup recipe.
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