- 1 (4-5 lb.) young hen
- 3 quarts water
- 1 tbs salt
- 1 whole onion
- 1 bay leaf
- 2 carrots, peeled
- 4 tops of celery ribs
- white pepper, to taste
- Wash hen thoroughly and trim off excess fat. Cut into halves or quarters and place in salted water in a deep heavy pot or kettle.
- Cover; bring to a boil on high heat. Uncover and reduce to low heat.
- Add onion, bay leaf, carrots, and celery tops. Simmer until hen is tender (about 3 hours). Season to taste. Skim when necessary. Add extra water if needed.
- When done, remove hen and save meat for use in another recipe. Discard all vegetables. Strain soup until clear.
- When cooled, refrigerate for a few hours until fat has formed on top surface. Skim fat.
- Freeze soup in containers until ready to use.
My Rating: 4/5 - soothed my sore throat without the hassle of having to chew noodles or chicken! I rated it a 4, though, because it takes so long to make!
Notes: You won't really want to make this soup when you're already sick. Trust me. Make it ahead of time. When you're sick, you can settle down with a box of Kleenex and a cup of soup, congratulating yourself for being prepared.
Another Old-Fashioned Remedy: bright, cheerful flowers, preferably brought to you by someone special (as mine were)