I woke up to the sound of wind whipping through the branches of the Magnolia outside my window this morning. Yesterday was 93º here in the East Bay of San Francisco, but the Sun was curiously absent this morning…perhaps resting after blazing down on us so intensely just 18 hours before.
The howl of wind and scraping of branches against the roof, drew me to the backyard for a quick look-see. Three of our cats greeted me..
Basheera came over to the catnip patch where I was standing and after allowing me to pet her she plunked down and chewed on some leaves, rubbing her face in the plant.
Butterball wandered over, but kept her distance since she and Basheera have jealous tiffs. She laid herself down within a stone’s toss.
And not to be outdone by those two, Chebi nonchalantly wandered over, displacing Basheera at the Catnip Bar, and having a quick ‘one to-go’.
The Lantana J planted are doing well in our garden circle. I so love that flower.. it carries wonderful childhood memories for me.
After a quick errand in my sleeveless dress, I realized the Sun had no intention of rising from its nap any time soon, and I was improperly dressed for the day. Tossing on a long sleeve T and my knock-around town gray yoga pants, I headed to the kitchen to make the only meal that will bring sunshine to my insides on such a day… a variation of my mother’s healing Chicken Soup!
Whenever any one in my family comes down with a cold, or is feeling a bit off, this soup is a miracle pick me up. In many cultures there seems to be a chicken soup recipe guaranteed to make you heal faster. Well this is mine. It has never failed us, and it’s easy and if you keep the basic spices the same, you can vary the veggies to taste.
Hoda and Ruby’s Vegetable Chicken Soup
- 1/2 organic free range Chicken, cut into pieces, skin and bones included
- 8 c. water (an use 2 cups green tea as part of liquid for added anti0xidants)
- 1 large organic Cinnamon stick
- 10 – 12 organic whole Cloves
- 6 – 7 whole Allspice
- 1/4 of an organic lemon
- 2 – 3 tsp. Sea Salt, to taste
- 2 organic Zucchini, chopped or sliced
- 2 organic Carrots, chopped or sliced
- 1/2 organic Cabbage, sliced
- 1 large organic Kale leaf, chopped
- 1 Tbs. organic Parsley, chopped
Place water, spices and piece of lemon in a large soup pot over medium-high heat. Bring to a boil.
Place chicken in pot and turn heat to medium. Cover and boil for 10 minutes. Lift lid and skim froth off if necessary. Turn heat to low, cover and simmer for 15 more minutes.
Remove lemon chunk, and add veggies to pot, turn heat to medium until soup starts to boil again, then back to low. Cover and simmer until vegetables are done.. about 10 – 12 minutes. Remove from heat.
Lift chicken pieces from soup, placing on lid or on a large plate.
When cool enough to handle, or with a knife and fork, remove skin and shred chicken into pieces. Discard bones and skin.
Return chicken to the pot. Sprinkle a little cinnamon on top and serve!
~ Sahtein! (Double health) ♥