Dear Readers,
Nobody much knows why, but chicken soup is legend for curing respiratory aches and pains, bother the fact that if made properly it is some kinda good.
That being said, after many requests
The Editor is at long last publishing his famous recipe for chicken (with whatever) soup.
He made it just this holiday season when daughter Clara, the family's default Santa Claus Christmas morning, came down with the flu just three days before the long-awaited event. This was clearly a disaster in the making because without Aunt Clara in control of the four adults and three more than excited children, the normal ritual of present opening would turn into an uncontrollable melee faster than fast.
Christmas would just not be Christmas without the presence of Clara's iron fist. We simply
HAD to get her well!!
The obvious solution was a 6-quart pot of chicken soup. For curing sniffles, sneezes or the flu, chicken soup has no peer.
So, along with granddaughter Emma
The Editor scurried to the market where everything was found and purchased in short order. Back at the ranch
and now in the kitchen, Grandpa explained to Emma (who had very graciously offered to help), that chicken soup is not that hard to make... it doesn't even take that long (
IF you use a pressure cooker), and everyone always seems to like it a lot. My Yiddish bridge partner Abe even said he thought that this chicken soup was as good as his Mother's... the absolute
ULTIMATE compliment.
This time it turned out that it was so good and everybody liked it so much that the supply ran low and I had to squirrel away what was left, hiding it in the back of the fridge so that Clara would have at least a couple of day's worth for herself.
After many protests regarding the mystery of the disappearing chicken soup, a solemn vow was made that the recipe would be published to
The Editor Sez in short order... that is to say, as soon as the recovery from eggnog and too many cold turkey sandwiches was complete.
Oh yeah... Clara got well in just over a day's time and even tho son-in-law Mike finally found the hidden stash of soup, Christmas morning at the kid's house was saved.
Hallelujah!!
And now as promised, the legendary recipe:
Ingredients
2 pounds of chicken whatever
Thighs are good, breasts too. It's best to use pieces that aren't too bony...boning something like chicken backs or ribs is really quite tedious.
1 box chicken with rice mix
2 or 3 cans Swanson's chicken broth
4 cubes chicken bullion (or 2 t paste)
5 C water
1 good-sized onion
4 stalks celery
4 large carrots
McCormick's seasoned salt
1/2 t coarse ground black pepper
1 t paprika
1 T Mrs. Dash's
Dried stuff: (all optional)
1/4 t rosemary
1/4 t marjoram
1/4 t basil
1 T parsley
1 T chives
Coupla bay leaves
Preparation
1. Rinse the chicken and sprinkle with McCormick's and black pepper.
2. Pressure cook with 2 C water for 12-13 minutes... cool for 7 minutes then instant cool under the tap if necessary.
3. While the chicken is pressure cooking clean and dice the carrots, celery, and onion.
4. Put the pressure cooked chicken in a large bowl.
5. Add the veggies to the broth in the cooker with another cup of water and pressure cook 5 minutes ... instant cool.
6. While the veggies are cooking bone the chicken and dissolve bullion w/2 cups of water in the microwave.
7. Add the boned chicken to the veggies in the pot along with the spices, bullion, and Swanson's broth.
8. Add the chicken with rice mix, wisking the contents of its flavor pack until there are no lumps.
9. Cover the pressure cooker but do NOT lock the top down. We just want to boil this time, not pressure cook. Bring everything to a gentle boil. Reduce heat and simmer for 20 minutes.
It's a done deal. Enjoy!!
Editor's note:
Noodles or dumplings may be substituted for the rice. It's just as good with one as another.
.
