Slurp On This: Chicken Soup

In celebration of my slow but sure recovery from the gut-wrenching malady that struck my household this weekend, I give you my recipe for chicken soup.  I hear it is good for the soul as well.

You will need the following:

• 1 whole roasted chicken
• 3 qts. chicken broth (if you have a conscience, go free-range)
• 2 large onions
• vegetable medley, frozen or fresh, of your choice
• thyme
• Creole seasoning
• black pepper
• cayenne pepper
• vegetable oil

You’re going to mix 2 qts of broth and 1 qt of water in a large pot and bring it to a boil.  While you are waiting for that to happen, separate the chicken meat from the skin and bones.  Throw all the skin and bones into the pot and let it simmer for 30 minutes.  As that is happening, chop your onions and prepare whatever other vegetables you selected.  After half an hour, remove all the skin and bones and other non-liquid chicken parts by straining the broth through a colander. 

Throw all the vegetables into a pot with some oil and sauté for 12 minutes (or until the veggies are soft).  Now combine everything – veggies, meat & broth – and bring to a simmer.  You may need to add a little more broth at this point depending on how thick or thin you like your soup.  Season with a generous amount of Creole seasoning, along with the thyme, black and cayenne pepper to taste.  Let it cook down as far as you want.  It’s done.  Enjoy. 

Campbell’s ain’t got nothin’ on me.