This week our almost two-year old had a 103 degree fever and I was feeling the fung lurking a little too close for comfort. So what was a pioneer gal to do? Make Chicken Soup, of course! This recipe is our very own Slovak version of Jewish Penicillin. God’s chosen knew what they were doing when they crafted their brew and so do we. So give me an Oy! Give me a Vay! We’re just meshugga about it.
Penicillin on the Praire
I carcass from a roasted bird with bits of meat still hanging on
2 large yellow onions (gives the broth a fabulous color!)
6 carrots, quartered
4 stalks of celery, cut in half
1 ginger root, quartered
8 whole cloves
2 bay leaves
small bunch of parsley
salt to taste
8 black pepper corns
6 quarts of water
6 carrots, cut in half length wise and cut in half. steamed
8 quartered and boiled Yukon gold potatoes, cooked until fork comes out but just barely (you do not want these overcooked)
6 oz. of egg noodles, el dente
Here’s a visual for you:
- Throw everything, except for the last three ingredients, into a large stock pot. Bring to a boil. Turn down heat and simmer for at least 4 hours, preferable 8.
- Pick out the bird and set it aside. strain the rest of the broth to get out everything remaining.
- Pick out the good bits of meat and throw back into the broth. Cool. Refrigerate until all the fat is congealed on the top.
- Skim fat off. Heat and add the cooked carrots and potatoes.
- Dish the noodle up separately and top with the soup.
Several bowls later and all the questionable nonsense will leave your body without any trouble. And I don’t mean maybe.