As a public school child in the 70’s, my Valentine’s Day often ended in tears. I remember digging into my optimistically large brown paper bag in first grade to find only three envelopes, even though my mother had insisted I fill out mass-produced cards for every child in my class. “No one likes me!” I […]
A friend and colleague was recently diagnosed with ovarian cancer. She’s about a week out of surgery and starting chemo soon. It’s almost impossible to know how to reach out to her – what can I say that would be even remotely comforting?
I brought my colleague a pot of chicken soup. It’s the first poultry dish I learned to cook when I abandoned vegetarianism during my second pregnancy. It’s hardly a recipe at all – but trust me, you will love it. Adapted from the Gourmet Cookbook by Ruth Reichl.
One onion/2 carrots/2 stalks of celery/one 3-4 lb chicken (we use Empire)/one cup uncooked brown rice or barley/parsley
Cut up all the vegetables and throw them in a pot with the rice/barley and a whole chicken (really!) Cover with cold water. Bring to a boil. Simmer until the chicken is cooked. Put the chicken in a colander. After the chicken cools down, remove the skin and throw it out. Then shred the chicken and toss it back in the pot with some parsley. Skim fat and reheat.
The trick is not to overcook the chicken. I use a meat thermometer and pull out the chicken as soon as it hits 165. And the brown rice isn’t just because I want to impress you with our healthy eating habits – the texture is really integral to the recipe. Sometimes I add some veggie bouillon cubes along with the salt and pepper if it needs a little oomph.
This soup is amazing. I just wish it could cure cancer.