Hopefully, by the time you read this, the rain will have abated. If not, this is the perfect tonic to warm your spirits during bouts with dreary weather.
Mom's Chicken Soup
(Makes eight to 10 servings)
* 1 4-pound chicken, rinsed and patted dry
* 3 quarts water
* 4 large carrots, peeled and sliced quarter-inch thick
* 1 large parsnip, peeled and sliced quarter-inch thick
* 4 celery stalks, sliced quarter-inch thick
* 1 large onion, peeled, quartered and sliced quarter-inch thick
* 6 cloves garlic, peeled and smashed
* 4 sprigs Italian parsley
* 4 sprigs fresh dill
* 1 tablespoon kosher salt
* Freshly ground black pepper, to taste
Place chicken in bottom of a large soup pot, and cover with the remaining ingredients. Bring to a boil, cover, reduce heat to low and simmer for one hour.
Carefully remove chicken (it will be falling apart) to a cutting board. Separate meat from skin and bones, and tear into chunks (be careful, it will be very hot). Return chicken to the pot and discard the skin and bones. Serve.
If desired, pasta may be added to the soup at serving time. Prepare short pasta such as farfalle or orzo until al dente and add to bowls with soup.
On the side: Serve with good, crusty bread, brushed with olive oil and heated.
In your glass: Believe it or not, this goes great with English-style brown ale. The sweet and earthy flavors of the beer pair beautifully with the carrots and parsnips. B