Chicken Soup For The Soul

Now I know many of you are suffering from the major sweltering heat up in North America, and right now considering what we are experiencing here in the very cold extremes of winter in New Zealand I would happily trade places with you.....or perhaps we could do a trade of the variations in temperature. Wish that were a possibility for sure, but nonetheless I have a terrible chest infection and I'm due for some quick Jewish penicillin as they say (Chicken Soup)! I have a wonderful recipe to share today for Chicken Soup...a nice easy recipe that you can have ready in no time. I find heaps of wonderful recipes on the Internet and this one I have tried quite some time ago and it was wonderful, so I thought I would share it for those experiencing bad colds or the flu. Chicken Soup truly seems to do the trick in cold weather...and it is no wonder there are so many good Jewish Doctors. They really seem to have the know how when it comes to treating a bad cold and the flu. I am going to make some myself over the weekend. I found this recipe at:

http://www.jewish-food.org/index.html#Recipes#Recipes

Here is the Recipe For Chicken Soup

CHICKEN SOUP

Ingredients:

1 Medium Fryer, Cut-Up

10 Cups COLD Water

2 Stalks Celery w/leaves

1 Onion, Quartered

5 Black Peppercorns

6 sprigs Parsley

Salt Pepper

1 Cup Uncooked Vermicelli

2 Eggs

1 Lemon, Juice Only

Parsley,

Chopped Carrot, Slivered
Directions:

Put the cut-up chicken into a stockpot (or other large, heavy pot). Cover with COLD water.
Cut the celery into pieces and add to the pot along with the onion, peppercorns and parsley sprigs. Bring to a boil.
Reduce heat and skim the foam which has accumulated from the top. Half cover the pot and simmer for 90 minutes. Cool slightly.
Remove the chicken and strain the broth. Add salt and pepper to taste. Remove the chicken meat from the bones and chop.
Add as much of the chopped chicken to the broth as you wish. Set the remaining chicken aside for other uses of your choice.
Stir in the vermicelli and simmer for 15 minutes. Beat the eggs with the lemon juice. Add a little of the hot soup and stir.Pour the egg mixture into the stockpot. Mix well and heat.
Serve garnished with chopped parsley and slivered carrot.

Yield: 8 Cups

Enjoy your soup!

Patricia