Worship the Lord your God, and his blessing will be on your food and water. I will take away sickness from among you,. (Exodus 23:25)
It’s that time of year again. Cold and flu season has arrived.
What soothes the winter blues better than a nice warm bowl of chicken soup. Especially homemade chicken soup. I live for a chicken soup made with fresh ingredients, and lots of love poured into it. From the carrots cubed to perfection, to the spices added to bring about just the right balance of zest to liven up the sickly taste buds. My recipe for chicken soup is one that I adapted from my mom and dad. This is the soup I would get as a youngster to bring my flu, or cold ridden body back to full functioning state. I have sort of made it my own by making a few simple adjustments. This is a hearty soup, and also freezes well if done properly. So make plenty and enjoy with a few crackers, rice, or alone.
• 5 Carrots (roughly cubed)
• 6 Russet Potatoes (roughly cubed)
• 1 Large yellow onion
• 1 Bushel of scallions
• 3 cups chicken stock
• 1 Lb. Chicken wings
• Black Pepper
• 1 teaspoon Lemon Juice
Cut all veggies up set aside
In a large sauce/frying pan add a tablespoon of olive oil, place over medium heat
Add Chicken wings to a large bowl (handle as you would normally for poultry- I clean mine with a dash of vinegar, and rinse in water)
Season with salt and pepper (and other spicy if you’d like)
Add each wing, flesh down to pan, and sear until brown lightly, then flip. Do this until the wings are browned.
In a large soup/sauce pan add your cut up veggies, place semi-cooked wings on top.
Add Chicken Stock and water until all ingredients are covered