Clobbering Da' Crud
About this time of year the flu is full-blown, and here in Austin we're treated to something called "cedar season." This is a couple of months when horny juniper tress and bushes—called "cedars," because we do things different here in the Great Republic—seem to literally snow the streets and roof-tops with their sneeze-inducing mating dust. I'm sure all those love spores make the trees super happy, but it drives us humans into a curious dimension of yuck: the Crud Zone.
"The Crud," as my doctor terms it, is any secondary infection that results from a cold or allergic reactions, usually occupying the sinuses and/or chest for a week or more. The usual prescription for The Crud is either waiting it out or taking antibiotics. Over the past couple years, however, I've come up with a couple of great ways to treat symptoms of The Crud: Joshie Toddies and Dr. Bachelor's Chicken Noodle Soupliciousness.
I developed Joshie Toddies from the traditional hot toddy recipe to assist me when my throat is raw and my sinuses refuse to open up. For these, you only need this: half a lemon of fresh lemon juice, about four ounces of bourbon or a whiskey of your choice, topped off in a coffee mug with piping hot water. Then sweeten it with a tablespoon or more of honey. The lemon helps to loosen up the ectoplasm in your head and chest, which is the calling card of The Crud, while the honey soothes sore throats. The hot water helps to open up and relax tired tissues in your head. And the bourbon? Well, that just gives you the warm fuzzies. What bachelor doesn't like warm fuzzies?
Chicken noodle soup is another fantastic symptom-soother, and apparently scientists are discovering it can actually help treat a cold because of certain ingredients. I think the verdict on the certainty of some of these claims is still out. Still, there's no questioning the comfort a really good chicken noodle soup can provide: the warm way in which you swallow; the chewyness of the noodles; the heartiness of the chicken; these comfort me when taken hostage by The Crud. Ummmmmm.
I make mine a bit spicy, which helps to open up my nose. And, if you grow your own herbs, it's a quick way to use up a bunch of them: after years of experimenting, I've come to the conclusion that one can practically throw just about any greenish herb into the soup and for some reason it tastes fine. Now, I say practically: mint is not a good idea, just in case you were tempted.
Anyhoo, if you've got The Crud and some time to kill, you might try out my recipe. It takes some patience, but I promise it's better than your grandmother's—and, bachelors, you get a bunch of meals out of this and the soup freezes well.
Made with onion, garlic, spring soup mix, chicken broth, dried thyme, fresh basil, dried majoram, fresh parsley, black pepper, Cajun/Creole seasoning
Serves/Makes: 8
- 1 whole frying chicken, small enough to fit in your stock pot
- 1 bunch celery (leaves from the entire bunch) PLUS
- 3 stalks celery, roughly chopped
- 5 stalks celery, sliced
- 1 pound carrots, sliced
- 1 large onion, chopped PLUS
- 1 large onion, quartered
- 3 cloves garlic, minced (or to taste)
- 1 packet spring soup mix
- 2 cans (14 ounce size) low-salt chicken broth (more if desired)
- dried thyme, to taste
- fresh basil, to taste
- dried majoram, to taste
- fresh parsley, to taste
- fresh cracked black pepper, to taste
- 1 dash Cajun/Creole seasoning (like Tony's or Slap Ya Mama)
- meat seasoning (beef or poultry), to taste
- 3 bay leaves (or to taste)
- 1 dash hot sauce (Tabasco or Louisiana Hot Sauce)
- 1/2 box (8-10 ounce size) pasta of your choice (I like Fusilli)
The key to chicky-noodie deliciousness is to make your own broth, and then add canned broth as needed. To make the broth or chicken base, put your chicken in a stock pot and cover with water (oh, and remember to get rid of the neck and innards; they don't go well with this soup). Add your quartered onion, as many celery leaves as you can get off your bunch, the roughly chopped celery, and as much garlic as you can stand. Dash the water with the Creole seasoning, and boil your chicken for about 45 minutes to an hour. Set the chicken aside to cool.
Now, add the remaining ingredients (including sliced celery), bring to a boil, then lower to a simmer. Add a can or two of broth. Debone your bird and pick off as much meat as you can (both dark and white), cutting up any large pieces into bite-sized chunks. Add your chicken to the soup, and then let the soup simmer for 30-minutes to an hour, however long it takes for the carrots to be as crunchy as you want them (I like 'em mushy). Then, add the pasta and cook for 10-15 minutes until it's the consistency you like. The pasta may soak up a lot of the broth; if so, just add some more broth to get the soup to the consistency you like. During this stage season with your Creole seasoning and dashes of hot sauce.
Traditionally, chicken noodle soup is a little salty, however, if you find your soup too salty peel a baking potato, cut it in half, and throw it in. The potato will absorb some of the salt. Oh yeah, and, get well soon!
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2 comments
I'm making this as I type, and I see I forgot to add a step. Mea culpa! Once you're chicken is boiled, remove it to cool. STRAIN the broth (removing onion, garlic, and celery stuff) before you return it to the pot and start cooking your veggies.
Comment posted by Josh
This sounds so good right about now. I am also in Texas and I got a bout of head cold or upper respiratory infection. YUCK :(
Comment posted by Tami
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