so in my house we have an awful case of the man flu going and let me tell you the man flu is the worst type of flu you can get lol the doctor officially diagnosed it as man flu…
by the end of this i think i may have a full qualification as Florence nightingale 🙂 so my cure for any type of illness and i swear it works is chicken soup even when my cat azarhia gets cat flu a couple of bowls of chicken soup cures all.
Everyone has a personal spin on the recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There’s no need to make a separate stock; the vegetables and meat form their own satisfying broth
- 1 whole chicken (about 4 pounds), cut into pieces (including back)
- 8 cups water
- Coarse salt
- 3 medium onions, thinly sliced (4 cups)
- 2 celery stalks, sliced crosswise 1/4 inch thick
- 4 garlic cloves, crushed
- 6 medium carrots, sliced 1/2 inch thick
1. Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
2. Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
3. Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
4. Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.