Chicken Soup in a Hurry

(serves sev­eral help­ings to a hun­gry but ill lit­tle girl)

1 whole chicken (small­ish)
3 car­rots, sliced
3 stalks cel­ery, sliced
3 parsnips, sliced
1 onion, quar­tered
1 hand­ful dill
salt, pep­per, bay leaves
large hand­ful noodles

Place the chicken and every­thing else in a large stock­pot and cover with cold water. Boil low for 2 hours. Strain every­thing through a colan­der over a smaller stock­pot and pull off the good bits of chicken from the bones, and place them in the stock. Put stock back on stove and throw in noo­dles. Sim­mer for ten min­utes, and when you see the stock bub­ble around the out­side of the pot and leave a still pool in the cen­ter of the pot, scoop out every­thing in that cen­ter: that’s the fat.

By the end of ten min­utes the soup will be ready for an imme­di­ate serv­ing to the patient. But after she has her first bowl, add more cel­ery and car­rots and sim­mer until nicely cooked. The patient can have lit­tle serv­ings through­out the rest of the day and night.

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