Chicken Soup 1

When you have the flue or a cold, chicken soup is the best thing you can eat. It's called Jewish penicillin with good reason.

Ingredients

1 large onion, chopped

1-2 carrots, sliced into thin rounds

2 stalks celery, sliced into small pieces

2 cloves of garlic, peeled and minced

Salt and freshly ground black pepper to taste

2 cups chicken meat, fat and skin removed, cut into pieces

10 cups of chicken stock (see chicken stock recipe)

Half a cup of pre-cooked brown rice

Chopped or dried parsley, sage, rosemary and thyme (can substitute tarragon for the other herbs) 

1. In a Dutch oven, pour and cook a cup of chicken stock, add the vegetables and a dash of salt. Add the garlic a minute or so later. Cook until the vegetables are soft.

2. A minute or so before the vegetables are done, add the sage, rosemary and thyme (or tarragon).

3. Add the chicken pieces and cook for a minute or two more.

4. Add the chicken stock and the pre-cooked brown rice.

5. Bring to a boil, then reduce heat to low. Simmer for 5 to 10 minutes.

6. Add the parsley a minute or so before serving.

Serves approx 12