GRANDMA PENICILLIN (really magical when you’re sick) By Wyzyrd, Editor At Large
|whole roaster chicken, remove and keep all bones and skin 3 yellow onions, quartered, keep skin on 2 carrots, rough chopped 2 carrots, diced 2 stalks celery, rough chopped 2 stalks celery diced large bunch fresh thyme||lots of minced garlic 2 fresh sage leaves olive oil slice of fresh ginger, about quarter-sized egg noodles, boiled, very al dente salt and pepper to taste|
She was right. Chicken soup really does help. The herbs help too (where do you think they get thymol for cough drops), Start by skinning and boning the whole chicken, Toss all the skin and bones into a stock pot and brown everything, Cover well with water, add rough cut veggies and herbs, bring to a rolling boil, reduce to a simmer, cover and go away for a couple hours (well, watch it and add more water, if needed). After a few hours, strain out all the veggies and herbs and discard. Let stock cool and skim off excess fat. Saute the diced veggies and add to the stock. Heat thoroughly. You may want to add more garlic and thyme :) Now, here’s the secret: Do not add the noodles until you are ready to serve. Put them in the bowl, cover them with hot soup. Store leftover soup and noodles separately, and combine at meal time – the noodles won’t soak up all the stock and turn into ‘pudding’ that needs to be thinned out again.