I’m making chicken soup tonight.
Ingredients: quartered chicken (skinned), large white onion, garlic, carrots, celery, and dill
Meal Composition: I’ll be having this with perfectly cooked brown rice (thank you, pressure cooker!) and cabbage kimchi I made last week!
Method: My mom taught me how to make this before waving me off to college.
- Peel off the skin by using paper towels. (This gives you a nice grip on the slippery meat!)
- Plop the pieces into boiling water in the biggest soup pot you have.
- Cut up the vegetables as much or as little as you want, in whatever shape or form. I tend to put LOTS of veg.
- Salt and pepper to taste and boil away!
Meaning: I like making this soup when I feel the need to be comforted.
I used to be convinced that this was a “Korean” recipe and made it for my Jewish friend once and she said: It tastes exactly like my mom’s chicken soup! This was a pretty shocking moment. How could my mom’s soup taste exactly like her mom’s?!?
It turns out that my mom learned how to make it from her Jewish friend. So it’s Jewish chicken soup once removed.
This is what it looks like right now but I swear it will look more appetizing once it’s done!