Can everyone please just calm down with the hand sanitizer? I mean, c’mon! Is it really necessary to become a Nation of hypochondriacs? There were bottles at every checkout at Best Buy this week. How do they know I didn’t already catch something from my 30 minute whirl at the Guitar Hero demonstration? At my kids teacher conference I was given a stern look when I politely declined the pump after we shook hands. Was she saying that she had just infected me?
We’re all going to get sick sooner or later, anyway. If you’re really that paranoid, get your shots and don a mask. After all, the sanitizer is only killing bacteria. It’s not removing the other gunk from your hands. And it doesn’t prevent the bacteria from flying into your face.
When you do get sick … and you will … be sure to get someone to make you this chicken soup. There is no better restorative, especially when it has fluffy dumplings floating on top.
Now everyone, just relax . . .
2 tablespoons olive oil
1 small yellow onion, diced
1 carrot, diced
1 stalk celery, diced
1 tsp. dried sage
1 tsp. dried thyme
2 cups cooked chicken meat, shredded
6 cups chicken stock
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon chopped chives
1 teaspoon chopped parsley
2/3 cup milk
1 cup fresh or frozen peas, broccoli, green beans, or any fresh veggies you have on hand
1/2 tsp kosher salt
1/2 tsp. ground black pepper
- Heat oil in a large soup pot over high heat. Add onion, celery, and carrot, reduce heat to medium, and cook until tender and slightly golden, about 5 minutes. Add sage, thyme, chicken, and cook another 2-3 minutes to infuse flavors.
- Add chicken stock, increase heat and bring to a boil. At the boil, reduce heat to a simmer and cook slwly for 3—45 minutes.
- Meanwhile, make the dumplings. In a large bowl, sift together flour, baking powder, and salt. Toss in chives and parsley. Mix together egg and milk, then make a well in the center of the flour mixture, and pour in milk. Blend together just until a dough is formed.
- Add peas to the pot, season with salt and pepper, then drop dumpling dough by heaping spoonful into simmering soup. Cover and simmer for 10-15 minutes. Serve immediately, with a side of Kleenex.
***Make it Chicken Noodle, or Chicken with Rice by adding two cups of cooked pasta or rice with the peas. Add potatoes, parsnips, or winter squash with the onions and let them brown a bit before the liquid goes in. You can also make this soup with turkey, or beef, or whatever you have on hand.