We’ve had a fair bit of rain this December and I’ve taken to making soup at the first sign of feeling under the weather. I may be just superstitious but so far it’s working and I’ve not been sick. Either way it makes for a delicious dinner and several days worth of lunches. A loaf of bread to go with never goes amiss either.

Chicken Soup

1 whole chicken, abot 5 pounds
3 carrots, peeled and diced
4 ribs celery, diced
1 large sweet onion, chopped
1 tablespoon olive oil
salt and pepper, to taste
2 tablespoons fresh thyme leaves
1 bunch chopped parsley
4 cloves garlic, minced
2 tablespoons minced fresh ginger
2 serrano chilis, chopped
1/2 cup pastina
cold water, to cover

In a large Dutch oven, saute carrots, onions and celery in olive oil, over medium-low heat, until they begin to soften. Add garlic, ginger, and serrano, and saute another minute or two, stirring so it does not burn. Season chicken with salt and pepper and place in the pan atop the veggies. Add thyme, half of the parsley, and enough cold water to cover. Put the lid on and bring to a simmer. Simmer 30 minutes then turn off and let stand 60 minutes. Drain chicken into the pot and remove it to a cutting board. Add pasta to the pot, bring it to a boil for 60 seconds and turn off heat again. Remove all meat from the chicken carcass and return meat to the pot, discard carcass. Add remaining parsley, taste, and adjust seasonings. Serve with hot crusty bread.