Chicken Soup for the Cold

My late summer cold has sadly prevented a trip to the Grant Farm’s Harvestival, which I had been greatly anticipating.  The cold has improved today, no doubt due to the mega-antioxidant chicken soup I cooked up yesterday as an antidote.  I would add here that I give great kudos to Harrison for cheerfully tolerating my sniffling, whining, chapped-lip and generally unattractive presence.  Of course, he was the one who generously passed on this virus…So yesterday I was in no mood for anything but soup, so I pulled a frozen farmers’ market chicken out of the freezer and started on a pot of soup.  This was sold as a pastured “Cornish Hen,” which is really just a smaller chicken of various crossbreeds, not always a hen, and…well, it was a really small chicken.  Let’s leave it at that.   I simmered the chicken whole in several quarts of water, until it was falling apart.  I don’t season my stock until I remove the bird, so that there is no danger of over-concentrating the salt. I stripped off the meat and put it back in the pot with some preliminary seasonings:

Yes, I like Penzey’s.  Their poultry seasoning has traditional herbs used for stuffing (sage, thyme, etc.) but no salt, which lets you control the salinity.  I also added their shallot salt, which has a lovely shallot flavor that is handy when you don’t have the fresh item on hand.  The tumeric was added for two reasons: to provide some of that pretty yellow color we associate with chicken soup, and to add a dose of anti-inflammatory, cold-kicking power.  I put in a lot of tumeric.

I then chopped up my vegetables to throw in the pot, including some onion, flat leaf parsley, crimini mushrooms, and some stunningly gorgeous red carrots from Grant Farms:

I tossed these into the pot along with a hefty amount of crushed garlic (more of those antioxidants to kick the cold out), and simmered for 15 minutes to get the vegetables softened.  Because I am a firm believer that chicken soup is not legit without some noodles, I then tossed in a couple of handfuls of No Yolks noodles and kept the pot going for another ten minutes, or until they were just cooked through.  It made a really delicious and healing bowl of soup.

As far as potential mythologies go, I am all about the curative powers of chicken soup.  If you add in the right antioxidants and eat it hot, it really does something great.  I am feeling better today, and I am ready for another bowl of that soup.

Harrison is in the process of putting up a mini greenhouse so we can enjoy fresh greens deeper into the Colorado autumn, so I leave you with an image of phase one:

Thanks for reading!


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3 Responses to Chicken Soup for the Cold

  1. Yenta Mary September 12, 2010 at 8:32 pm #

    Chicken soup and peppermint tea — my mantra when anyone isn't feeling well. I feel fine, but that soup looks so good I might just have to make a batch anyway!

  2. Peter Springberg September 16, 2010 at 11:44 pm #

    My grandmother would be proud of you. She always made us chicken soup when we were ill. But nine years ago, when I had my right knee replaced, our Chinese graduate student brought me her traditional chicken soup recipe for those who are ill. She's from a part of China that believes in really hot peppers as an essential ingredient, so the soup wasn't at all like my Grandma Pearl's.

  3. Angela FRS September 17, 2010 at 12:15 am #

    You should post the recipe! I would imagine hot peppers would help with sinus issues–hadn't thought of that.

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