The Bag Messenger BlogBag Design and Urban Living

With all this warm weather, kids playing outside, and the CONSTANT Mr Softy Song playing OVER and Over, my mind is consumed with one thing and one thing alone, flu season. That’s right dear readers, it isn't over just because the snow melted away, and if how I feel this week is an indication of things to come all will soon be bed ridden watching court tv. Objection! I mean FEAR NOT! Although germs lurk literally all over everything you touch jumping like feeding lions at the chance to infect your helpless immune system with countless plagues, I have the cure. That’s right THE CURE. The one they don’t want you to know about. The cure developed over thousands of years by a group of folks wandering the deserts of Northern Africa. The flu is a hard road, but  you have to perceiver. You must eat…the Jewish Penicillin. Trust me, it helps! Plus your all skin and bones, you could use a hot meal, have you been taking your vitamins? (do it for your mother). Read on dear reader, the chosen soup lies ahead. 

-THE BAG MESSENGER!  

I owe my love of soup to the mother of one of my oldest friend. She was a great soupmaker and to this day I often think of her at the same time as her special soups. Her son gave her a call one day to get a recipe for Chicken Soup. My friend followed the recipe dutifully but when it was time to separate the liquid from the solids, poured the contents of his pot into a colander that was sitting in the sink, thus pouring the soup down the drain. So, my friends I would urge you to follow the recipe, but more than anything put a container under your colander.

- David

Ingredients

1 lbs chicken thigh (Kosher, but do what you like...we're not here to judge)

1lbs chicken wing (It's a small thing, this Kosher thing, but you would rather not?)

3 stalks celery

1 med sweet onion

1 carrot½ cup parsley

3 cloves garlic

1 large pot

2 quarts watersalt & pepper to taste

Process

1. Brown the chicken ( did you get the kosher chicken?) in the pot with a little olive oil on a low flame.

2. When chicken is browned add 2 quarts of water and bring to a boil.

3. Cut up and add all vegetables to boiling pot.

4. Boil for 1 hour and then turn it down to simmer.

5. Taste and salt to your judgment.

6. Let the pot cool and place in the refrigerator.

7. Skim the fat from the surface of the cooled soup.

8. Place a colander over another large bowl and pour the contents of the pot into the colander.

9. Use your hands to separate the meat from the bones ( make sure to wash your hands first bubbala, no one wants to taste your germs), as well as the vegetables.

10. I will leave it up to your own desire to save the meat etc. for your soup ( it is your soup, do what you like).

11. The bones are to be thrown out.

(hanoe hobn!) Enjoy!!