Five days with this cold and finally I have it together enough to make some Jewish penicillin; liquid gold; good old fashioned chicken soup. Actually, feeling ambitious, I am making two different types of chicken soup. I'm trying out a couple of things.
I split a 5 pound chicken into its various parts.
In the first pot, I've added two pureed two chili peppers, two pureed small onions, two stalks of celery to the legs, thighs, breast and wings of my chicken. I also put mini carrots, some chopped celery, cayenne pepper and salt. This is going to be the hot and spicy soup to clear out my lungs and sinuses, basically acting as a decongestant. In the second pot, I put the neck, the back, the wing tips, some mini carrots, chopped celery, the juice of two freshly squeezed lemons, 1 pound of asparagus, white pepper and salt. This will have some kick but not be burning, burning hot. This one is meant to sooth and deliver that good chicken fat that has all the healing power.
I'll let you know how they turn out. Or maybe Jon and my neighbors will write a little review. It has yet to be seen.