I walked with a friend this morning and watched many geese fly south across the sky, there is a scent of Autumn in the air and days for making soup will soon be here!
I have made Chicken Noodle Soup for as long as I can remember, Jewish Penicillin it is called, and without doubt in this house it is a cure all! The best soup is made from a raw chicken carcass, some meat still attached, then carrots, onions, celery, peppercorns and salt. I add Italian herbs and sometimes Marigold stock powder. Cover the lot with water and bring to the boil and simmer for a good long time. I then let it sit in the pan allowing the flavours to infuse. Pick the bones of all meat and strain the stock. This can now be used for risotto or soup. If using for soup chop up the carrots etc add to stock, with the chicken. Simmer and reduce, then taste, taste, taste and adjust seasoning until it is just how you like it. It should only taste of chicken, no wateriness allowed! In this house the pasta of choice is Stellette, tiny stars about half a centimetre across, I find it best to cook the pasta separately then add to the soup. I serve it with a good grating of Parmesan and a grinding of pepper, if liked. When my children are under the weather, or recovering from illness, homesick and in need of love it is Chicken Noodle Soup that they crave. If one is away and gets to hear of a pot that has been made then texts and calls are ensue telling me they wish they were home and making me promise to make some when they next are. Oh, and it is the best ever hangover cure! This is the first time I have ever written down the recipe it is one of many just stashed in my head, but anyone can try and if you make it with love it will, most certainly, be the most delicious soup ever tasted.
“And Tom brought him chicken soup until he wanted to kill him. The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.”
John Steinbeck, ‘East of Eden’