WINTER IS A TIME FOR SOUP
I do most of
the cooking in our house, and my wife lets me.
Today I did
the best in the world chicken soup; so I thought I would share the recipe.
First, you
have to cook a chicken: I cook my chicken in the slow cooker with one and a
half lemons stuffed into the cavity along with four garlic cloves – the other
half of lemon I squeeze over the breast; then liberally cover the breast with
herbs of Provence. I add one cup of
chicken stock (I prefer McKay’s – one teaspoon to a cup of water, and available
at our local natural food store.)
After the
chicken is done I save the stock. When
I am ready for a soup I scoop about half the chicken fat from the top of the
stock (I toss the other half,) put it in the soup pot with some olive oil –
enough to cote the bottom of the pot.
I cut up the
trinity: half an onion, three stalks of celery and four garlic cloves. I also thin slice three carrots – add it all
to the pot and cook for two to three minutes.
Next I add the gelatin like stock to the pot and heat until it liquefies, then I add a cup of McKays chicken stock and the juice from half a lemon.
When this comes to a boil I add the cut up
leftover chicken, generous amounts of thyme, marjoram and rosemary, and pepper-to-taste
I simmer
this soup about forty-five minutes and then add a cup of no-yoke, wide noodles;
cooking for fifteen minutes more until the noodles are tender.
When I am
ready to serve I thin slice up my cheese-of-choice
with a vegetable peeler and covet the top of each steaming bowl with thin strips of
cheese.
As you can
see I make this in small amounts since it is just the wife and me. It makes four generous bowls.
Extra note: in case you didn’t know the best way to
clean a cheese knife/slicer/peeler is with cold water – never hot.
This is
great with homemade bread with butter and a glass of white wine.
the Ol’Buzzard
