So I’m going on two weeks of sickness now, which is a bit hard to believe considering I’m superwoman. Be it a cold, a fever, a flu, an eye infection, or all the above it preoccupied my time, my thoughts, and my energy completely, wholeheartedly. It was paralyzing, demoralizing, distracting, and completely useless. I was pretty fascinated by how my body’s dysfunction and ailment controlled my entire life, especially when it hit its peak over the weekend and I was bound to the couch, immobile and unproductive. Suffering a fever for two days is the worst feeling in the world: the heat, the pounding, the congestion is particularly intolerable. It didn’t help much that I’m paranoid about medication and refused to take correct dosages of dayquil and the like, in the case it would give me panic attacks.
And poor Angel had to tend to my sick ass all weekend, so tolerant and patience was he, so understanding of my tantrums and whining. He also made it totally acceptable that I was blowing the shit out of my nose til it was red and rashy, and I was the most unsightly thing you can ever lay eyes on. But he still held me, and took too well care of me and fed me vitamin cocktails. What a gentleman.
On Saturday I mucked up enough energy to make chicken soup from scratch. It took an entire day but took little effort and was well worth waiting around for. I’ve never made chicken stock before and had I known it was this simple, albeit a bit long, I would’ve done it long time ago. Shredding chicken is an inexplicably gratifying task and adding fresh collard greens to the mix makes it all the more a healthy well rounded cure to a cold. I wish there would’ve been more stock and less stuff, especially when rice is added which absorbs all the broth. Top this off with some kimchi and a spurt of sriracha and you’re all set to go. Boom.
Chicken Soup with Rice
Adapted from this recipe
4 lb whole chicken
1 onion chopped to 4 pieces
2 celery stalks
1 head of garlic
1 Tbsp whole peppercorn
8 cups of water (although I’d toy with adding a cup more)
1 chopped onion
1 sliced carrot (although I’d toy with adding 2 more)
2 garlic cloves, chopped
1 cup frozen corn
1 bunch chopped collard greens
Salt & pepper
Chopped cilantro, chopped green onions, avocado, kimchi, sriracha sauce
To make stock: Combine all ingredients in a large pot over high heat. Add water, cover with lid and bring to boil. Reduce heat to low, simmer for an hour or until chicken legs are on the verge of falling off. Remove chicken and shred. Drain stock in sieve, discard vegetables. Let stock cool and chill until you can easily remove the fat floating on top.
To make soup: Saute onion, garlic, and carrot in olive oil in large pot for 2 minutes over medium high heat. Add stock and boil then reduce heat to medium low. Add corn, collard greens, and chicken shreds. Bring it to a boil, then reduce heat and simmer for 15 minutes til vegetables are tender. Season with salt & pepper.
To serve: Scoop hot rice in a bowl, top with soup and sprinkle toppings to your liking. So hearty, so good!