Chicken Soup for What Ails

Trudging around a stone yard looking for just the perfect stepping stones for a client’s garden, in the ceaseless-downpour-and-howling-umbrella-ruining-wind that was yesterday, I had my family’s favorite Lemon Chicken Soup to look forward to serving for dinner. I think what makes this soup so restorative is the quantity of, and tanginess of, the lemons combined with the piles of rich flavorful mushrooms. Both my kids LOVE this recipe and at the first sign of a cold or flu they request it for dinner–a sure cure for whatever ails–or at least the very least, one will feel better for a few moments while consuming!

Cover a whole chicken with water, throw into the pot 1 onion quartered, 1-2 celery stalks, whole black pepper, and bouquet garni. Bring to a boil, reduce heat to low, and simmer  for approximately 1- 1.5 hours, until the chicken falls off the bone.

Remove the chicken to a cutting board and strain the stock. Set stock aside undisturbed for about fifteen minutes. Skim away the fat that has risen to the top. Cut the chicken into bite-sized serving pieces.

While preparing the soup, cook al dente 1/2 box of orzo.

1 Chicken

Chicken stock

2 Tbs. Olive oil

2 Garlic cloves

1-2 Onions

2 8-10 oz packages of button mushrooms, total 16 – 20 oz.

1 Zucchini or 3 carrots (or both)

3-4 celery stalks

4 Large Lemons

Fresh baby spinach leaves

Salt, pepper, and fresh thyme or dried thyme

Heat olive oil in a large pan with two cloves of garlic. Remove the garlic after about 30 seconds–when after just a hint of the garlic aroma has been released. Saute onions in olive oil until they are a pale golden brown. Add carrots and celery and cook until they give a tiny bit when pressed with a fork. Add mushrooms and cook down until deliciously soft and aromatic and much juice has been released. Add zucchini and cook for several minutes more. Pour the stock over the vegetable mixture. Add the cooked pasta. Squeeze the juice of 3 lemons, remove seeds, and add to the soup. Slice remaining lemon in half lengthwise and then into thin half-round slices. Squeeze the lemon slices gently to release the oil and zest as you toss into the pot. Add a pinch of thyme and salt and freshly ground pepper to taste. Add handfuls of fresh spinach leaves  just before serving.

20 Ounces of mushrooms–the quantity of mushrooms lends a rich, flavorful component.