I’m not going to complain because I know I’m not alone. I’m certainly not alone in my house anyway…… grumpy, congested kids anyone?
So I thought I’d share our family cold-chaser soup recipe. The quantities are not exact – I never measure anything exactly – just throw it in and hope for the best, tasting at the end and making adjustments if necessary. The following should make enough for 4 bowls of soup:
You’ll need fresh 1 or 2 cloves of garlic, a big handful of fresh parsley, 2 handfuls of chicken (left over roasted chicken is the best, but a fresh breast is perfectly fine), 2 teaspoons of chicken stock powder, pepper, 6 cups of boiling water, a lemon, 1 cup of dry pasta (spaghetti or fettuccini broken up into small sticks).
Dissolve stock in the boiling water, then add chopped or minced garlic, break chicken into small pieces, and add it. Chop up parley and throw that in, with a few grinds of pepper (white or black – whatever you feel like, and sometimes I do both). Let it heartily simmer away for about 15 minutes, then taste for salt. Add your pasta, cook for 8-10 minutes, until it is al-dente, then squeeze your lemon in.
Hey presto! It feels good for your body, the smell is wonderful, and for some reason it always makes my kids happy – even when they are sick. You can’t ask for better than that in my book. 🙂