"Life is a mixture of almonds and raisins: the bitter and the sweet."
(Jewish Proverb)
Life has been both bitter and sweet for me in the last several weeks. My dad is undergoing some tests this week; if you are a praying person, please keep him in your prayers.
But life goes on, despite the bruises and bumps we get along the way, and I was overjoyed when I got The Phone Call from
a friend. After many long years of waiting, she and her husband are going to have a baby. God is faithful!
When you bite into a worm in the apple of life, any wise Bletherer hits the kitchen. I had neither almonds nor (C)raisins to make my most fabulous Biscotti, but decided that the next best thing to ease the pain would be a little chicken soup.
GWEN'S COMFORTING CHICKEN SOUP STOCK
bones from 1 chicken
1 onion, unpeeled and halved
about 3 stalks celery
about 3 carrots (peeled if you like)
4-6 cloves garlic (peeled and halved if you like)
1/2 turnip
1 rutabaga, peeled
about 2 Tbsp salt
about 1 Tbsp black or white peppercorns
about 1/2 tsp crushed red chilies
about 1 tsp Herbes de Provence
a few bay leaves
parsley
GWEN'S COMFORTING CHICKEN VEGETABLE SOUP
1 batch Gwen's Comforting Chicken Soup Stock
1 onion, diced
3 cloves garlic, diced finely
about 3 stalks celery, diced
about 3 carrots, peeled and diced
about 3 bay leaves
handful or two of barley
handful of egg noodles
if you have them on hand: zucchini, turnip, green beans, chopped tomato, etc.
salt and pepper to taste
FIRST, MAKE THE STOCK:
The cast of characters: Turnip, onion, carrot, garlic, celery, rutabaga, bay leaf, parsley, peppercorns and red pepper. (The salt and the Herbes de Provence were both on the phone with their mothers while this photo was being taken - the chicken carcass just lay there sobbing weakly and couldn't be coaxed into joining the group.)
Roughly chop the vegetables, if you like, making sure to leave any leaves on the celery stalks. Leaving the skin on the onion gives a deeper colour to the broth; you can certainly peel the onion if you prefer. Put the chicken bones and vegetables into a large stock pot and cover with water. Add the salt, the peppercorns and the crushed chilies.
Bring to a boil, skimming off the foam if you happen to walk by the stove. Reduce heat and let the stock simmer away for several hours (at least 2 or 3 hours).
Using a colander, strain the whole shebang. If you come across a particularly nice looking chunk of meat, you can reserve it to put back in the soup... but you have already boiled out all the nutrients, so don't feel bad about throwing it out. Personally, I strain everything out until nothing is left but clear broth.
If you've got time, you can refrigerate the stock. Once it's thoroughly cold, it's easy to just skim the fat off the top and discard. Et voila! You have some gorgeous looking chicken stock. Easy, eh?
NOW FOR THE SOUP!
The first step is to heat up the broth, either in the microwave or in a saucepan. Keep warm and ready to use.
Heat up a little oil in a large saucepan. Add the diced onion, carrot, celery and garlic, and any other veggies you happen to want. (Except tomatoes, which you'd want to put in later.) Stir in the bay leaves.
Saute vegetables until somewhat soft.
....And pour in that gorgeous hot broth. Add barley and simmer soup for an hour or two, until barley is soft. Add egg noodles about 20 minutes before serving (or, as I do, boil the noodles in a separate pot and add to individual bowls as desired). Add salt to taste.
There now, don't you feel better already?
"Only the pure in heart can make good soup."
(Ludwig van Beethoven)
