Killer Soup

Now that I've got all this glorious stock, I need to do something with it. None of us are sick (knock wood), but if we were, I'd make my Killer Chicken Noodle Soup, so named because it will hunt down and annihilate any germs within a three block radius. It's also killer tasty.

No measurements, again.  You need good chicken broth, chopped carrots, onions and celery, lots of black pepper, lots of crushed garlic, cooked chicken meat, and some cooked pasta or rice (egg noodles are my favorite, but I'll throw pretty much any carb I have lying around into the pot.). I saute the veg in a little olive oil, then add the broth.  Bring to a boil and let cook until the carrots are tender, about 10 or 15 minutes. Add the meat and carb and let warm through. Add lots of fresh pepper.  Between that and the garlic, it really warms you up, gets your nose running, and kicks butt on the sickies.  Eat with toasted bread, while wearing cozy socks.

Alternate idea:  I saw a recipe for Sopa de Ajo  (garlic soup) last year and started making that when I felt icky.  That's even simpler:  brown some cubes of bread in olive oil.  Add in the garlic and cook, but don't let it get too brown.  Pour in the stock. Bring to a boil.  Eat.  The obvious beauty here is the simplicity.  It's all about the bread, so use good home made or bakery stuff.  None of that plastic supermarket stuff here! It isn't as hearty as the first example, but it's quicker and just as comforting. I'm thinking that this year, I'll experiment with throwing some fresh spinach in the pot to wilt for just a minute, too.