March is always a welcome relief to the many months of winter, with its hints of warm, spring days. But it also seems to be the month in which my family develops the last great sickness of our cold season. This week has proven to hit my family hard in the viral department, with my son bringing home some unwelcome germs, then my husband contracting the disease, and now, finally, my daughter. Fortunately, while I type this post, I have not yet come down with this bad cold, and I am extremely happy about that, because as any other mother knows, if mamma falls ill, the whole ship goes down with her!
There’s nothing more comforting than a bowl of chicken soup when you aren’t feeling well. You can feel the warm liquid nutrients working their magic as they pass into your body, working their sickness-healing magic. Science has now confirmed that chicken soup actually helps to break congestion and contains an amino acid called, cysteine, which inhibits white blood cell production and the triggering of the inflammatory response, causing sore throats and phlegm. I guess grandma did know a thing or two.
For this chicken soup, I decided to use some fregula sarda I had in my pantry, which is an Italian pasta, originating from Sardinia. The pasta dough is rolled into tiny balls, resembling Israeli couscous, and toasted twice, which promotes its pleasant nutty flavor and golden colors. If you aren’t able to purchase fregula sarda, then Israeli couscous (or another type of small pasta) would be an excellent substitute for the following soup.
Of course, this soup is delicious whether you are under the weather or sailing atop clouds of health. But if you find yourself with a bit of a cold, this soup will definitely hit the spot. Stay healthy and happy eating!
1-1.5 lbs. chicken thighs, bone-in, skin removed
1 small onion, whole
4 stalks celery, cleaned, halved and chopped into small pieces*
5 md. carrots, peeled, halved and chopped into small pieces**
4-5 cloves garlic, peeled, whole
small bunch of fresh thyme
2 dried bay leaves
salt, pepper to taste
12 cups water
1/2-3/4 c. fregula sarda
small bunch Italian parsley, finely chopped
In a pot, large enough to accommodate 12 cups of water, add the chicken thighs, one carrot, one celery, the onion, garlic, thyme, bay leaves, and some salt and pepper. Be sure not to add too much salt at this time. You can add more before you add the fregula sarda. Bring the water to a boil and skim off any fat that floats up to the top. Cover the pot and lower the heat to low. Allow the base of your soup to continue cooking for about 1- 1 1/2 hours. Remove from heat, and discard the garlic, onion, carrot, celery, and bay leaves. I find it works best to do this with a large, cook’s spoon that has holes. Remove the chicken thighs, and allow them to cool slightly before you remove the meat from the bone. Place the chicken back into the pot, along with the chopped carrots and celery. Bring the liquid back to a slow boil. After about 15 minutes, add the fregula sarda, along with about 1.5-2 cups of water. Allow the fregula to cook through, about 8 more minutes. Taste and adjust seasonings accordingly. Add the finely chopped parsley. Serve with some nice crusty bread.
*Leave one celery stalk whole to make the soup base
**Leave one carrot whole, unpeeled to make the soup base