Magic Potion

We believe in magic around my house. In fact, we start out every day with a little dose of it.

Magic beans ground course, brewed in a French press for five minutes and served with a dash of cream is my morning not-bite-your-head-off potion.

But I have a much better potion to share with you today.

Since December 22nd, I have been suffering from any number of sinus-related afflictions. Sinus infections, ear infections, sore throats, coughs, you name it, I have been suffering from it for near on a month now. I have tried many remedies. (And yes, I have been to the doctor–jolly all that did me.) Once my ears healed, my throat hurt, then my sinuses hurt again, and back and forth. I have never, ever been sick this long. And I know many of you out there are suffering similar (though I hope shorter) ailments. So I give you my recipe for what we call, the last real acceptable magic potion.

Chicken Soup.

There is just something so healing about chicken soup. I don’t know what it is. The gross infusion of vegetable? The garlic? The onions? The chicken itself? I suspect it is all of them added together in a hot, salty broth that does it.

Magic Potion Soup

Ingredients:

1/4 cup salted butter
4 cloves garlic, minced
2 medium onions coarsely chopped
3 stalks celery, chopped
3 large carrots, chopped
4-5 medium potatoes, chopped
8 cups water
2 chicken breasts, baked
1/2 cup rice
2 tsp. basil pesto
1 tsp salt
1/2 tsp black pepper

Directions

Bake chicken at 350 degrees until cooked through (about 45 minutes to an hour)

Meanwhile, melt butter over medium heat in dutch oven.

Add garlic, onion, carrots and celery to melted butter, stirring well after each ingredient.

The massive amounts of onion and garlic are great for colds and sinusitis, plus they help set up a really good broth.

Cook in butter for about 5-7 minutes, or until onions begin to soften.

Add 8 cups water and stir well.
Add potatoes, basil pesto, rice, salt and pepper.
Stir well.

Bring to boil, stirring occasionally.

Once soup is at a good rolling boil, reduce to medium low heat and cover, stirring occasionally.

When chicken is cooked through, remove from oven. Very carefully tip any grease from bottom of baking dish into soup and allow chicken to cool for ten minutes.

Once chicken is cool, chop coarsely and add to soup. Stir well.

Allow soup to simmer for at least 30 minutes after chicken is added.

Serve, enjoy, and heal.

This isn’t a pretty soup. It’s not pureed or blended or smooth. It’s hot, garlicy and chunky. It looks like it could have come out of Widow Arden’s cauldron, you know, the one she also uses to boil her witches brew, in the log cabin she lives in along the edge of the Enchanted Forest. But it tastes good. (Brock ate half the pot in one night, and it’s enough to serve eight people easily.)

I am off to have my second dose. I feel SOOOOO close to being well, but I am just not quite there yet. I am hoping tonight’s dinner tips the odds in my favor.


And drink your carrot-ginger juice!

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