Love in a Bowl

I don't know what could be more delicious than a steaming bowl of chicken soup on a dreary day. I mean real chicken soup, not that bought stuff.  That first dripping spoonful makes its way into the crevices of the weary soul and elicits a grateful "mmmmm".  And it really is so easy to make. A little more time than opening a can, but what you're left with is a giant pot of soup that can be reheated and eaten for the week. After a week it's just as good better than when it was first made. The trick, as it is with any nutrient-dense soup, is in making your own broth. Skip the useless bouillon cube and make jars of homemade broth that you can freeze and just thaw out any time you want to make soup.

Here's a super easy description of how to do it.  Remember, buy fresh local, organic ingredients for best results.

Delicious Chicken (noodle-if-you-want) Soup

Put some carrots, celery, onions, and garlic in a pot with some ghee or coconut oil. Simmer for a few minutes. Add in some fresh chicken.  I prefer using the dark meat on a bone for extra flavour. Simmer to brown the outside of the chicken. 

Pour in your stock and add some extra water (about the same amount of water to the stock). Nothing is exact, just add a couple of jars of stock and some water to cover the chicken and veg by a couple of inches. Add whatever spices you like to taste in your chicken soup. I use fresh rosemary, whole allspice (as per my Bapka's instructions), whole black pepper, and some marjoram. Bring to a boil and then simmer for about 40 minutes.  

Throw in whatever hearty veggies you want.  We like kale or collards cut into chunks, arame seaweed, and fresh parsley.  Season with salt and pepper. Throw in some rice cooked rice noodles if you're so inclined.

In the winter I add extra garlic and maybe some ginger to fend off the beasties.