Monday, December 20, 2010

Treat Colds Just Like Unexpected Guests

A loud thunderous knock on your front door resonates through your home. Who's there? An unexpected visitor? No, it's not It's not your nosy neighbor, but TFCOTS (The First Cold Of The Season).  You've been expecting this and you're prepared - with homemade chicken soup ready to sooth your achy, sniffly, self. 

Dont wait until you're sick to make homemade chicken soup - do it ahead of time. Freeze an extra batch - the next time you're coming down with a cold, just defrost and enjoy. Your busy self will thank you. 


++ (Use organic ingredients if possible)

  • 2 quarts  chicken broth
  • 1 quart water
  • 1 store-bought  roast chicken
  • 3 tablespoons vegetable oil
  • 2 large  onions, cut into medium dice
  • 2 large  carrots, peeled and cut into rounds or half rounds, depending on size
  • 2 large stalks celery, sliced 1/4 inch thick
  • 1 teaspoon dried thyme leaves
  • Kosher salt and pepper to taste


  1. Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
  2. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
  3. Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. Before adding the extras of your choice, bring to a simmer. (Yields 3 1/2 quarts). Can be refrigerated up to 3 days in advance. 

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