Monday, November 23

Chicken Soup for the Cold

Today was the first "real" day of unemployment.  Before, I was in CA visiting my boyfriend and then returned right as the weekend started.  But, now I am home in Brooklyn, waiting for calls about interviews and touring the local stores for employment.  I have a stack of applications to fill out both on paper and online (apparently there is a rush for applications at some stores), but that can wait until tonight!  You would think that looking for work, no matter where, would be fulfilling.  It is, after all, a job.  Yet, I felt slightly demoralized.  Although it was a small comfort that no one gave me a strange look when I walked through the door and asked if they were hiring.  I guess there is no sign around my neck that states I hold a higher degree.  Well . . . I hope something comes out of one of these applications, because sadly dear readers, this will not pay my bills.

To restore my positive attitude and warm my body after today's winds whipped through my coat and scarf, I heated up my left-over chicken soup from last night.  Unfortunately, the pumpkin pie is good, but not great.  It needs some work; I think more spices. It did not have the flavor I had hoped for . . . so, instead, I will share my favorite and delicious Chicken Soup recipe, which I have recently refined.  It's all from scratch and all from my head, although I will credit Rachel Ray and Martha Stewart for some initial suggestions and my mother for showing my how much more flavorful a soup is when you leave the meat on the bone. 

Megan's Chicken Soup
2-3 small chicken legs on the bone
3 medium carrots
2 medium celery stalks
1/2 medium yellow onion
1 medium shallot
3 garlic cloves
1/4 cup chopped parsley
1/2 tsp of dry dill weed (if you use fresh, 1/4 cup)
dash of red pepper flakes
bay leaves
olive oil
salt, pepper
2 chicken bouillon cubes or packets (I find Goya's are the best)

Ok, you will need a 3-4 qt pot.  On a medium-low heat, warm up about 1.5 tblsp of olive oil (about two turns around the pot). Season the chicken legs with a little salt and pepper; once the oil is warm, put the legs in the pot and brown, about five-seven minutes.  You'll need to rotate them around, so they do not stick to the pot.

Meanwhile, peal and chop the carrots and chop the celery.  Put them in with the browned chicken and stir.  Then, coarsely chop the onion and shallot and crush and finely chop the garlic.  Add them to the pot and stir and let simmer for about five-seven minutes, or until the onions are translucent and the garlic just starts to brown. Roughly chop the parsley (don't forget to remove the stalks!) and add the parsley with the dill weed, as well as the red pepper and additional salt and pepper.  Taste to see if more salt or pepper is needed.  Let cook for another minute.

Now come the cubes.  These are sometimes better than stock.  I prefer them, some do not.  If you are using the cubes or powder, make sure to check the package for directions.  If you are using Goya and they are en espagnol, the ratio is "x cubs/powder to y water."  Usually, it is 1:2.  So, one cube or powder pack = 2 cups of water.  This recipe calls for 2 packets and 4 cups of water.  Add a little more water if necessary; everything should be covered by about one inch.  Drop in about two-three bay leaves. Bring the soup to boil and occasionaly stir.  Cover and let simmer for at least one hour; you can cook chicken for awhile (so my mom says).  One you are ready, remove the chicken; cut off the meat from the bones (you'll need a sharp knife) and return the meat (no skin or fat) to the soup.  Taste for seasoning and serve!!!  Enjoy.  :) 

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