In addition to being good for cold and flu sufferers, chicken soup is delicious. Served with GF noodles or matzo balls (see chapter 9). It is a wonderful way to start a meal. I also love chicken soup with cooked kasha (buckwheat groats). The vegetables in the soup add flavour and nutrition, but by the time the flavour has been cooked into the soup, they are quite mushy. Many soups and casseroles call for broth, and none is as good as homemade. To have chicken broth on hand, strain it well and let it come to room temperature. Remove any fat that rises to the top, then freeze in appropriate containers.
1 stewing chicken (use the largest you can fit in your pot)
2 teaspoons salt
1 onion, chopped
1 garlic clove, minced
2 large carrots, peeled and Chopped
1 parsnip, peeled
2 celery stalks, strings removed and chopped
2-3 fresh parsley sprigs
Pepper (to taste)
1 quart GF canned chicken broth (optional)
Makes 4 servings
Note: When my mother wants an especially wonderful soup, she makes what she calls
Double Chicken Soup. For this soup, she makes the chicken soup and strains it carefully. She then uses the broth (instead of water) to cook a second chicken, prepared as above. Soup prepared this was is so rich it is nearly brown, and is particularly flavourful.
Variation: For a child who is extremely reactive to foods and pigments, a white version of the soup can be made by omitting the carrots and parsley and adding 4 stalks bok choy cabbage (white part only)