Perhaps the people you know are falling down like flies with the latest cold, and you would like a shield in defense, something with which to brace yourself against the onslaught of germs. Perhaps, like me, you love to watch horror movies from the 70s throughout the month of October, envying the perfect wardrobes of those vulnerable leading ladies who invariably triumph in the end.
Regardless of purpose, chicken soup is a boon this time of year. Make a lot and freeze most of it – then, on one of those dark, late evenings when it is raining outside and your toes are wet, you can take comfort in the knowledge that there is chicken soup in your near future.
I am a big advocate of the old-fashioned bones-in-the-pot method for making stock – having read, somewhere, that it is the marrow from the bones which provides immune-system fortification. Old wives tale or no, I believe in it.
8 cups stock
3 medium tomatoes, diced
2 medium onions, sliced lengthwise
2.5 c cooked pasta (quinoa or wild rice are great substitutes)
2 medium yukon gold potatoes, cubed
2 chick breasts; 4 legs
3 cups arugula
Saute onions for a few minutes to soften them. Set aside. To the stock, add the parmesan rind, salt and generous amounts of freshly ground pepper. Bring to simmer over low-medium heat. Add the chicken breasts and legs and when the meat is cooked, remove them from the pot and let them cool (hastened if placed in the freezer for a bit). When the meat can be worked with fingers and a knife, remove the meat from the bones and shred into bite-sized chunks. Return the chicken to the pot, along with the onions, potatoes and tomatoes. Simmer until the potatoes are cooked. Turn heat off; add cooked pasta and arugula.