For the past several years I have always had allergy trouble in the fall. I can’t really figure out why since I’m not terribly allergic to fall pollens. There’s definitely something that happens at this time of the year that causes the classic symptoms which used to always be followed by the fall sinus infection (I used to get one with every season). Now I whip out my neti pot, my sinus meds and some awesome chicken soup to give myself a fighting chance to beat off the infection and so far it usually works.

Chicken Soup cure-all

1 whole chicken
1 cup sweet onion, chopped
4 ribs celery, chopped
4 medium carrots, chopped
2 leeks, white part washed and chopped
fresh thyme leaves, to taste
salt, to taste
1 bunch parsley, chopped
cold water to cover
bay leaves and peppercorns in a mesh ball, to taste
1 cup pasta

Preheat a large stock pot over medium heat with a splash of canola oil. Add onions, carrots, celery and leeks to the pot and cook while stirring 5 or 6 minutes or until onions are translucent. Add chicken and remaining ingredients except pasta. Add enough cold water to cover chicken.  Cover pot and bring to a simmer. Simmer 30 minutes, skimming any foam that rises to the surface then turn off the flame and let stand 60 minutes while the chicken poaches. Add pasta and simmer a further 20 minutes. Meanwhile, carefully transfer chicken to a cutting board and shred meat off the bones, returning it to the pot.