Mother Mary's Chicken Soup

Any good Catholic or Jew will tell you the best thing for a cold or the flu is chicken soup, and nobody made it better than my mother Mary. I got the flu real good this time, but I still have to get up, and do some work. I'm trying to limit the amount of work I do because this particular strain of flu has me shaky and a bit dizzy. My head is buzzing, and I'm not very steady on my feet. I may have blogged this recipe before, but it's one of my signature dishes, and a staple for the winter weather. This is a cold winter in northern California so far.

I'm not  going to spend a lot of time on this stupid contraption (computer) either. If I'm not on the street or trails walking dogs, or at some one's home taking care of a cat, or making chicken soup, I'll be in bed.

Enjoy the chicken soup.

Peace,

Make Food/Not War


Food Consumption 1-7-13

Breakfast: 2 pancakes w/syrup, banana, plain black tea

Lunch: Chicken soup

Dinner: More chicken soup, lamb sandwich on a baguette

Snacks: orange juice, carrots,

Exercise: 2.5 miles walking


Mother Mary's Chicken Soup (Using a 6 quart pot)

Ingredients:
3 half chicken breasts bone in
3 large stalks of celery 1/4 dice
2 large carrots 1/4 inch diced
8 bay leaves
1 cup of parsley chop fine
2 tablespoons kosher salt
2 tablespoons crushed black pepper
Juice from half lemon
handful of fresh thyme
8 ounces Farafalle pasta

Directions:
1) Wash chicken breasts in cold water, and place in a 6 quart pot with hot tap water 3/4 of the way full.  Add kosher salt, bay leaves, crushed black pepper, chopped onions, celery, parsley, lemon juice, and thyme.

2) Bring the stock to a rapid boil, and cut to medium simmer. Cook for 40 minutes, and take the chicken breasts out, and let them cool for 20 minutes. Reduce the heat to low. Skim the stock with a large spoon to remove the smegma.

3) De-bone the chicken breasts, and save the skin for the dogs. Make sure no onions are in there. Chop the chicken meat up, and return it and any juices back to the stock pot. Skim the soup to remove the smegma. You'll have to do this throughout the process.

4) Bring the stock pot back a rapid boil, and add the carrots and the pasta.  Cut heat to medium boil, and cook the pasta till it's aldente', stirring occasionally, around 12 to 14 minutes. Remove bay leaves before serving.

Your done. Adjust salt and pepper to your desired taste and enjoy. I like a lot of pepper. I like to be able to feel the pepper in my ears when I'm eating it. Rapid cool and place in fridge. I don't care what anyone tells you, soup is always better after it's had time to rest in the refrigerator.

Stay healthy.