CHICKEN SOUP—FOR WHATEVER AILS YOU

 

I don’t have Covid (negative test). But, I’ve been pretty sick all week, in no mood for blog planning. 

I haven’t lost my sense of smell or taste. Nevertheless, I have no appetite for cooking or eating. I do get hungry, though, but, what to eat? I don’t want salty crackers and cheese or gritty nuts. Coffee with milk is disgusting (although, I find oat milk goes down okay). Spicy chai tea is soothing. Raw tomatoes are fine, but tomato sauce burns my throat. Salad tastes good, but it seems such an effort to prepare when I’m not feeling well. Plain toast and scrambled eggs are comforting. What I really want is the “cure”—chicken soup. 

Chicken soup is so basic that, even with a low-grade fever, I could go through the motions. A chicken carcass left from a roast chicken, onion or leek, carrot, celery, bay leaf, sprig of thyme, salt, water and a slosh of white wine vinegar. Cook it 45 minutes while I nap. Strain the broth. Let it set 30 minutes and skim off the fat.

Add chopped celery, carrots and leeks, some greens. Cook some fideo noodles in the broth and add chopped (leftover) chicken. Serve piping hot. A Spanish touch—finish the soup with chopped serrano ham and mint leaves.

No recipe needed--chicken broth with vegetables and fideo noodles. The soup is "seasoned" with a sprinkling of chopped serrano ham and a sprig of mint.

Ah, that’s better already.

If I were preparing the simple soup for others, seeking flavor as well as comfort, I might 

• Add a splash of fino or medium Sherry

• Stir a spoonful of alioli (olive oil-garlic mayonnaise) into each bowl

• Add chile paste and chopped cilantro

Another soothing soup: Chicken Broth with Garnishes (Sopa de Picadillo).