Until this week, I was sure I was invincible. For the last four years, I have managed to escape the cold and flu season unscathed. Every year I jauntily laugh at the warning given by the media and my doctor to get a flu shot.
Today I write my column whilst in my puppy pajamas, from the comfort of my bed, surrounded by tissues and cold remedies. Karma gave me a clear signal that my luck has run out and that this week we need to focus on the classic American comfort food: chicken noodle soup.
Unlike opening a can of soup, this version heals you through the process of slow cooking, comforting smells, familiar tastes and the ancient medicinal properties of certain ingredients. Ginger and coriander, long recognized for their health benefits, add zip and dimension. Adding a little commercial broth to the stock allows the flavor to pop without being overly salty or too bland.
Omit the noodles and it is ideal for freezing for another day.
Chicken noodle soup
4 cups diced onions
2 cups diced celery
2 carrots roughly cut
1-1/2 teaspoons minced fresh ginger
1 5-lb whole fryer chicken, cleaned and trussed
2 tablespoons whole coriander
4 cups chicken broth (low sodium is fine)
1-1/2 to 2 cups whole baby carrots or diced carrots
2 to 3 cups uncooked egg noodles
Preheat oven to 425 degrees. In a roasting pan, place two cups diced onion, one cup diced celery, two carrots and 1/2 teaspoon ginger. Sprinkle trussed chicken with one tablespoon coriander and place on top of vegetables. Roast in oven for approximately an hour and 20 minutes, until the skin starts to brown and the vegetables have become dark and caramelized.
Remove chicken and move to plate. Pour one cup water over the vegetables and stir up bits of vegetable to release the flavors. Pour vegetables and liquid into large Dutch oven and add 3-1/2 quarts (14 cups) COLD water to pot. Add chicken and bring to a gentle simmer. Do not bring to a boil or it will cloud the soup. Simmer for about one hour and 15 minutes, removing any scum that may form.
Remove chicken from pot to cool. Meanwhile, strain stock to remove all vegetables, ginger and coriander bits. Bring cleared stock to a gentle simmer and add commercial chicken stock along with remaining two cups onion, one cup celery, whole or diced baby carrots and remaining ginger and coriander. Cook for about 15 minutes while you peel the chicken off the bones. Add chicken to soup and continue to simmer another 15 minutes. Add noodles, last, and simmer another 15 minutes.
Makes enough for 10 servings.
Chow Down is a food column appearing in the Lifestyle section. Ideas and items for the column may be e-mailed to Shari Aupke at chowdownchef@yahoo.com or call her at (630) 830-2880.
