One of the ways I cope with our current situation is to cook. It’s fun to go on the computer and find something to make, print the recipe and proceed. Then I can recycle the sheet of paper when I’m finished. Pretty cool.
Of all the healthy foods we eat, chicken soup is a favorite. It’s easy, we usually have the ingredients on hand, and it’s very soothing, not to mention delicious. It has become sort of a panacea for a lot of maladies. A few years ago, I wrote about making “old fashioned” chicken soup, and it remains on my blog. But now it seems I want a short-cut in making it. I like to make simple foods fast.

The following is my recipe for “faster” chicken broth:
Start with fresh (or rotisserie) chicken. If whole, cut it into quarters, remove any extra fat, but use all the parts; the bony parts especially give the broth good taste. Rinse the chicken well, and rub it with some seasoning. I like to use a mixture of poultry seasoning and granular garlic or any “all seasoning.” When the water (enough to cover the chicken) looks like it’s coming to a boil, add the chicken. As soon as the mixture comes to a slow boil, start skimming. When the water is clear, add the vegetables. You can use Chicken Bone Broth instead of water for a boost in taste. (For a really fast chicken soup, use just Chicken bone broth and vegetables, cooking a shorter time yet, & simmer.) Add a small amount of salt or none. Simmer the mixture (soft boil) to prevent cloudy broth.

While the chicken is simmering, cut and add some (amount doesn’t matter) onions, celery (with the leaves), and several fresh garlic, (I use a lot of garlic, as I don’t use salt), carrots, and a bay leaf or two. Dried bay leaf is fine. Cut the vegetables in large pieces (it’ll be strained anyway at the end.) For added flavor when serving, cut up some fresh carrots, simmer a few minutes and add to the soup. If the chicken is done but the broth doesn’t have enough taste, remove the chicken and simmer down some more.
At this point, you can strain the broth. It should be sparkling clear.
Before serving, add some good dry or fresh dill (opt.) I like to offer it with green onions and dill. Serve with rice, noodles or dumplings (see my blog for recipe).

About Lee Altman
I am a registered pharmacist who has always been highly interested in good health, and who utilizes current knowledge and experience to achieve that objective. I believe this includes exercise, sensible eating, social interaction, and striving to keep your mental capacity. I’m not a specialist in any of these fields, but in my pharmacy career I have learned a lot. I worked in my family-owned drugstore for many years, and interacted with a variety of people and many different maladies, picking up invaluable hints and easy treatments of everyday medical issues. I want to share some of these with you, to perhaps make a difference in solving and preventing health problems. If I learned anything along the way, it’s that I can advise you when and if you should seek medical help. I also plan to share some recipes of mine that contribute to healthy eating. I am convinced that the old adage “you are what you eat” still reigns true. I’ve enjoyed my work all these years, especially counseling patients and hope that you derive some knowledge and comfort from what I have learned.

Have questions? email Lee at: leeslivinggoodhealth@gmail.com