I have to say, this week has been a roller coaster of events. Now, I’m just exhausted. Therefore, it seemed fitting to post a chicken soup recipe. After all, chicken soup is good for the soul (and also makes a good read as well 😉 )
Anyway, I just want to curl up in a ball and never move again. This week started with me being sick and finding out that my cat is severely ill. I’m not going to lie, I’m not a cat person. In fact, the only cat I can stand is my cat. Regardless, I get emotional whenever I enter a hospital (even if it is for animals). On top of this, I had to work extra hours this week. This means I had to stay up till 3 a.m to work on a paper and presentation and then wake up at 6 a.m for work again. This all resulted in a mini-breakdown I had this week over…car keys.
You see, I hadn’t been sleeping or eating a lot lately and it was 11 pm the night before I had my big presentation. I really had to get home from my Mom’s and work on the paper that went along with it. Only, my keys were missing. This threw me into a panic- until I remembered that my sister and brother sometimes hid my keys. They however, told me (while laughing) that they did not have it. This kinda threw me over the edge and I started freaking out. And made my family look at me like I’m crazy. Which I probably am by the way.
Luckily, I found out that they did not have my keys (my bad). Instead, they were still in my car… which was locked. Oops.
So yeah, it’s been that kinda week. Needless to say, I’m happy it’s the weekend. Well, kinda. I need to start on a Case Study report that I had all semester to do.
I’m sorry. I don’t mean to complain. I hope I didn’t scare too many people away. Rest assure, I’m not usually this depressing.
For those of you who are still with me, here’s my chicken soup (for the soul) recipe. It’s pretty basic, so feel free to add more stuff to it (we’ve already made it again and added a head of cabbage). I say “we” because my dad and I collaborated on this. Unfortunately, this means I couldn’t experiment too much as my dad is pretty traditional and basic when it comes to classics. We also had to make some compromises about cooking methods and what to do with the chicken skin. But hey- he bought the chicken so I can’t really complain. Enjoy!
6 lb. whole organic chicken, defrosted
5 cups carrots, coined into 1/2 in thick pieces
1 celery stalk, chopped
7 onions, chopped to desired size
salt and pepper, to taste
Place chicken in a tall pot and add water until the chicken is completely covered (about 25 cups). With the lid on, bring to a boil. Let boil for 4 minutes. Bring to a simmer and cook for 1 hour. Afterwards, remove chicken (we used tongs to do this) and add in carrots, celery, and onions to begin simmering for 3 hours. Once cool enough to touch, debone the chicken. Place large pieces of skin (optional), the bones, and carcass back in pot. Add some salt and pepper and cover pot with the lid. Shred the chicken meat and place in the fridge until serving time. For the next 3 hours, stir soup every so often. Once ready to serve, you can either remove the skin, bones, and carcass, or have everyone remove it themselves if it gets ladled into their bowls. Add more salt and pepper if needed.