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Chicken Soup

Chicken Soup

By Barbara Beltrami

Everybody knows that chicken soup is the ultimate comfort food, the ultimate panacea for those times when the body and soul need pure nourishment. I wish I could tell you that chicken soup will  prevent you from contracting the coronavirus. It won’t. I wish I could tell you that if you do get it, it will cure you. It won’t. All I can tell you is that cooking it, storing it in the fridge or freezer to have on hand and warm up, sipping and savoring it, sending some to a sick family member, friend or neighbor will make you feel better. 

And when your soup is done and you’ve picked all the meat from the bones, even after you’ve saved big chunks of it for the soup, there are so many things you can use the remaining chicken for. My favorite is a chicken chowder, just another kind of chicken soup, really, with a creamy base. So wash your hands for 20 seconds, make a vat of chicken soup, practice social distancing and stay safe and well.

Chicken Soup

Chicken Soup

YIELD: Makes 3 quarts

INGREDIENTS: 

One 3 1/2 to 4 pound chicken

1 large onion, halved but not peeled

2 carrots, peeled  and chopped

2 to 3 celery ribs with leaves

1 sprig fresh dill

1 parsnip, peeled and coarsely chopped

Salt and freshly ground pepper to taste

4 quarts water

6 to 8 carrots, peeled and cut into thirds

DIRECTIONS:

In a large stockpot, combine first 8 ingredients. Over medium-high heat, bring to a boil, then partially cover and simmer so liquid is barely bubbling. Cook until meat falls from bone and bones separate, about two hours. With slotted spoon remove meat and bones, place in large bowl and set aside. Into another large pot or bowl strain liquid, pressing all solids to extract as much juice as possible. 

Adjust seasoning, if necessary. Transfer liquid to container(s), cover tightly and refrigerate or freeze. Pull meat away from bones; discard skin, bones and gristle. Place meat in separate container(s), cover and refrigerate or freeze; once it is chilled, skim any hardened fat from top of liquid, strain again. 

One hour before serving, reheat broth, add the fresh carrots and cook, covered, over low heat. Serve with noodles or rice and some of the chicken meat, if desired. Reserve remaining broth and meat for other use or freeze in containers. Serve with noodles or rice.

Chicken Chowder

Chicken Chowder

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

4 tablespoons unsalted butter

1 tablespoon olive oil

3 to 4 cups diced cooked chicken meat

1 large onion, peeled and chopped

2 celery ribs with leaves, finely chopped

1 large sprig fresh thyme

1 bay leaf

Coarse salt and pepper to taste

4 cups chicken stock

2 large potatoes, peeled and diced

One-10-ounce package frozen corn

2 tablespoons flour

2 cups milk

1 cup half and half

DIRECTIONS:

Place a large pot over medium – high heat; add two tablespoons of the butter and the oil. When butter is melted add chicken and stir frequently until it starts to brown, about 5 minutes; remove and set aside. Lower heat to medium; add onion, celery, thyme, bay leaf and salt and pepper; stir to coat with seasoning.  Sauté, stirring once or twice, until veggies soften, about 5 minutes. Return chicken to pot; add stock, potatoes and corn, bring to a boil, then reduce heat to simmer and cook until potatoes are tender, about 20 minutes. Remove thyme and bay leaf and discard. 

In a small saucepan; make a roux with remaining butter and flour. With the large pot still on simmer, stirring constantly with wire whisk, add milk, half and half and roux gradually to achieve thick smooth consistency. Serve immediately with oyster crackers or saltines and a tossed green salad.

Chicken Soup

By Barbara Beltrami

A bunch of us were hanging around waiting for the meeting to start. Sally was going through wads of tissues and cough drops and looked and sounded miserable. “Why didn’t I just stay home?” she whined. “What you need, Honey, is some nice homemade Jewish penicillin aka chicken soup,” I declared. Keiko shook her head. “No. No. Must drink broth with ginger and cabbage. Very good for chest and throat,” she countered.

When I came home, I got to thinking about these remedies and checked them out on the internet. As it happens, many doctors endorse chicken soup for its ability to open up sinus passages and fight inflammation. Does it actually have to be made by a Jewish grandmother? No medical evidence for that, but I think so because I am one!

And sure enough, I found reasonable evidence of the values of ginger and cabbage. The ginger with its spiciness helps unclog nasal passages, fights inflammation and soothes sore throats; and cabbage, loaded with vitamin C, antioxidants and sulfur is a good anti-inflammatory. Now I’m not saying these are foolproof or will cure you. But hey, I don’t think they can make you any worse and maybe they really can make you feel better.

Chicken Soup

Chicken Soup

 

YIELD: Makes 8 to 10 servings

INGREDIENTS:

One 5-pound roasting chicken

1 large onion, peeled

2 celery ribs, with leaves

8 to 10 carrots, peeled and cut into thirds

1 handful parsley

Salt and freshly ground white pepper, to taste

Chicken bouillon cubes, to taste (optional)

DIRECTIONS: Place all ingredients in a large stockpot. Add 8 to 10 cups water and bring to a boil. Simmer, uncovered, one hour. Remove chicken from pot and peel off white meat; coarsely shred, place in a container, cover and refrigerate. Return remaining chicken and bones to pot and simmer, covered, another hour. In a colander or wire mesh strainer, strain entire contents of pot. Return broth and carrots to pot.

Separate bones, gristle and skin from dark meat and discard; refrigerate or freeze dark meat for another use. Cover and refrigerate broth and carrots; once fat has risen to top and hardened, gently remove it and discard or reserve for another use. When ready to serve soup, ladle a few cups of the cold broth and add the cold chicken breast into a smaller pot. Simmer that and the large pot of broth until barely boiling. Place hot chicken breast pieces, carrots and broth into soup bowl.

Serve immediately with separately cooked noodles, rice or matzo balls.

Ginger Broth with Cabbage

Ginger Broth with Cabbage

YIELD: Makes 6 servings

INGREDIENTS:

8 scallions, green part removed, trimmed and sliced

8 cups chicken broth

1/4 head cabbage, washed and shredded

One 4-inch piece fresh ginger, peeled and sliced into 1/2-inch pieces

4 garlic cloves, peeled and smashed

Salt and freshly ground pepper, to taste

DIRECTIONS: In a large pot combine all ingredients. Bring to a boil over high heat. Reduce heat to medium and simmer for 20 to 30 minutes; strain and remove all solids except cabbage. Serve hot with rice, soba noodles or shredded chicken.