Soup is good for the soul

Rudy Coggins

Chicken soup is a perfect penicillin.

It’s a tried and true dish that cures your ails, even if you’re not sick.

As I write this, today is a perfect example.

It’s gloomy outside and the temps are expected to drop.

And, when your immune system has been compromised, it has good healing powers to make you feel better.

Grab a small pot and put it on the stove.

Empty the can, turn up the heat and keep a spoon handy.

Soon, you’ve got a quick ­– and great – lunch ready to go for any time of the day.

Mom used to fill my Thermos bottle with chicken soup and pack it in my lunch box during the winter months. She’d wrap a few crackers in a paper napkin and slide them inside a plastic Ziploc bag.

I’d sit at my desk, eager for noon to roll around so I could open the box and eat like I was a king.

Then again, there’s nothing like sipping hot chicken soup while wrapped up in a warm blanket on the sofa. It undoubtedly soothes your throat and gives you that feeing that everything is going to be all right again.

Here’s a recipe for chicken soup I’d like to share:

• 2 or 3 organic chicken breasts
• Three 32-ounce containers of organic chicken broth
• 2 large carrots, peeled and sliced
• 2 stalks of celery, diced
• 1 package of green onions (or leeks)
• 1 white onion (a slice or two, minced)
• 2 cloves garlic
• 1 egg and a small amount of flour
• 1 small lemon (to season chicken breast)

Directions:

• In a large stock pot, place a drop or two of olive oil, minced garlic and a small amount of white onion. Saute for a few minutes on medium heat until you smell the flavors bursting.
• Pour in the chicken broth and reduce to low heat.
• Add diced green onions, celery and carrots.
• While the broth and veggies are simmering, dice/slice raw chicken breasts into small pieces. Then combine poultry in the skillet that has the minced clove of garlic and diced green onions.
• Squeeze a half to whole small lemon over raw chicken meat and a drizzle of olive oil (you can subsitute lemon for salt). Cook the chicken breasts until they are white on the inside, but you still want the meat to be juicy. Be cautious not to overcook.
• Toss the cooked meat into the simmering broth and vegetables.
• You can either slow cook the soup or serve immediately.

Enjoy!

Rudy Coggins is assistant editor of the Mount Olive Tribune. You can reach him at rcoggins@mountolivetribune.com