Chicken Soup

Chicken soup is a cure-all, right?  It is commonly known for its cold-curing capabilities, and it’s ability to heal the soul.  We needed some soul-healing a few weeks ago.

At the end of January, Adam’s and my world was rocked when we found out our good friend, Karen, died after being struck by a car in Manhattan.

She had stopped to buy groceries on her way home from work.  1/2 a block from her apartment, she was crossing the street, when a getaway car speeding from a robbery at a CVS struck and killed her.   They had been driving the wrong way on a one-way street, with their lights off to elude the police who were chasing them.  The thieves stole non-prescription medications, and now the driver, a 25 year-old young man is being charged with second-degree murder, and our brilliant, kind, amazing friend has been taken from us.  It leaves me with this question:  How could this happen?

Karen was an award-winning film editor, a sister, a daughter, a co-worker, a friend.  She had so much left to do on this earth.  On her 40th birthday, instead of going on the trip her closest friends had planned as a surprise, we were honoring her life with a memorial service in Boston, this past weekend.

After we were delivered the terrible news, we had to deal with the fact that our lives go on even when someone dies.  It is unfair.  The lease to our new apartment had just been signed and we were moving.  Adam and I ate take-out for several days until I could unpack some of my kitchen things.  Chicken soup, is what I made first in our new place.

Chicken soup is comforting, easy to make, and only requires a few ingredients.  Perfect for having just moved & suffering a loss of a dear friend.  I knew it could not cure our feelings of grief, but there is something to eating a familiar dinner that “wraps its arms” around you while your hands hug the bowl.

Chicken Soup

by Anne with a little help from The Eclectic Cook

Printable Recipe

1 Whole Chicken (4-5 pounds)

1 medium onion, halved
2 cloves garlic, smashed
salt and pepper
1 bay leaf
1 bag of baby carrots (separated)
6-8 celery stalks (separated)
2 sprigs parsley
water

1/2 bag egg noodles (8 oz or so)

Place chicken, garlic cloves, parsley, bay leaf, 1/2 bag of baby carrots, 3-4 stalks of celery cut into 1 inch sections in a Dutch oven or other heavy stock pot.  Add water to completely cover the chicken and veggies.  Bring to a boil, then reduce heat to medium low and simmer, covered, for 30 minutes.  Turn off heat and remove chicken from pot, and place in a baking dish.  Leave the vegetables in the stock.  Remove the chicken meat from the carcass and set it aside.  Return the carcass to the pot.  Bring to a boil, then reduce heat and simmer, covered, for 1 ½ hours.  Allow stock to cool slightly, then set a strainer over a bowl, and strain out the veggies while collecting the stock.  Return stock to the pot and add diced chicken, the rest of the bag of baby carrots and 3-4 stalks of celery cut into small pieces.  Bring to a boil and cook for about 10-15 minutes, then add the egg noodles to the pot.  Cook until noodles are tender (according to package directions). Remove from heat adjust for seasoning with salt and pepper, and add additional fresh parsley, if desired.

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