Cookin' With Leo
Mom's Chicken Soup
Away back when, whenever, seems as though if one kid got something,
then every kid in the neighborhood got it. Whatever it was, a cold, a
runny nose, red eye, measles, whichever, it just ran its course. But
then, in those days kids played together in empty lots, dumps, wide
open fields, alleys, and, yep, even streets. Mad moms and pops, never
told their kids to play in the street, on the center line preferably,
'cause the streets were empty for the most part. Most neighborhood
streets were only busy in the morning when everybody was going to work
or in the evening when they came home. But, anyway, back to what
ailed us kids was usually curable with some TLC and Mom's Chicken
Chicken soup was sort of a staple, way back then, Actually
chicken was cheap meat. Roosevelt already told us we was gettin' 2
chickens in every pot, so we had plenty of 'em. The little butcher
shops even used to give away feet, wing tips, necks, and innards. The
good stuff that was left was only about 2 bits a pound. So a nice
cookin' chicken was usually not more than a buck or so. Plus with the
give-aways you had the makins' of Mom's best cure all. So here is a
real mom's cure all recipe, and besides being good for you, it's good
So, here is what you need for Ma's cure all chicken soup:
1 onion peeled and chopped
1 stalk celery chopped
1 carrot cleaned and chopped
2 cloves garlic chopped fine
1 whole cooking chicken about 4 or 5 pounds
A 10 to 12 quart stainless steel pot with just enough water to cover
Salt and pepper to taste
A dash of marjoram
OK, let's take care of the chicken first. Place all the veggies in
the pot with the chicken, salt and pepper to taste and just add enough
water to cover. Add a dash of marjoram and cover and bring to boil.
Cut the heat to a slow simmer for about 2 hours or until the meat
falls off the bone. Remove from pot and set meat aside, toss out the
bones, skin, gristle, and fat. Save the stock and meat for the next
You will need at least one quart of the stock
2 tablespoons flour
2 tablespoons butter
3 egg yolks
1 cup heavy cream
Salt and pepper
Juice of one lemon
Chopped chives and/or asparagus tips
Strain the stock through a fine mesh sieve. Rinse out the soup pot.
Cut the white meat into julienne strips and set aside.
Mix the dark
meat with a cup of stock and puree in the blender.
Brown the flour
and butter in a small cast iron skillet and add to the puree in the
Add the remaining stock. Bring to a boil and cook about 5
minutes, stirring constantly, lower heat.
Beat the egg yolks until
light and lemon colored, and then beat in the cream.
Slowly blend in
a few tablespoons of the hot soup into the egg and cream mixture, then
slowly add the mixture back into the pot stirring constantly.
pot back to simmer, but do not boil.
Add the white chicken meat, salt
and pepper to taste, and the lemon juice.
Lower heat to serving
temperature and pour into heavy soup bowls.
Sprinkle chives on top
and/or add asparagus tips that have been steamed separately and tossed
in a little butter.
Rye bread and butter goes with this as does a dark heavy malt beer or
Mick dark beer for a real mom's cure all.
Take Care Now, Ya'heah!
And don't forget to thank mom for her chicken soup.