Sometimes I wonder how in the world did I end up moving back into cold country. True, the snow is nowhere near as bad as New York, but it is bad enough. I found it even stranger that they do not salt or sand the roads here in Colorado. To ease my weepy bones I cheer myself up with making chicken soup. I change it up every time, but there is a solid foundation for a soup that sings to your soul. Here is the basic recipe I use, and hopefully you find it to your liking.

Step 1

Purchase organic ingredients and lay them out for the first initial assessment.

Step 2

Believe it or not the pot matters, so get yourself a double bottomed 8-quart pot pronto.

Step 3

Pour high quality olive oil into the bottom of the pot, the one shown is what I am recently using and it is delicious.

Step 4

Peel, smash and place 6 garlic cloves into the pot with the oil over Medium heat. Stir often and do not let the garlic burn.

Step 5

Cut the chicken in half and place it in the bottom of the pot. Add salt and pepper on all sides. Cook until you see a slight browning on all sides.

Step 6

Add 1 onion that is cut into thin pieces, like so. Allow to cook until you can tell that more of the center of the chicken looks cooked on Medium heat, then add one container of chicken broth so the chicken does not burn. Keep the chicken moist by always keeping moisture on the bottom of the pot, and lid on.

Step 7

Once the chicken is cooked enough throughout the inside to where you see no pink, place more chicken broth in the pot. Typically, I use at least 3 containers of organic less-salt chicken broth and at least 6 cups of filtered water. At this step I add a little organic pureed tomato sauce for color and taste. Allow to cook for at least 15 minutes.

Step 8

Add a little more organic chicken broth, fresh Rosemary, and Herbes de Provence spices. Let the soup continue to cook on Medium heat until the liquid goes down. Keep adding chicken broth and filtered water for approximately 1 hour.

Step 9

After 1 hour has passed, it is now time to add 2 stalks of celery with the leaves, 4 carrots chopped anyway you prefer, Rosemary, fresh parsley and more salt and pepper to taste. I add red pepper flakes too. Continue to cook the soup without allowing the liquid going lower than 3/4 of the pot, and until the vegetables are cooked all the way through.

Step 10

The last step in the chicken soup making process is to add noodles or potatoes or both. In this recipe I found these almond flour noodles that were to die for. I found them in the refrigerator like any Italian Deli in New York City. Hand made and tasted just as good, if not better. Cook until the noodles, potatoes or both are finished.

Bon Appetit!

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