It's gray and 38 here today, with a light mist and general dampness in the air. The sky is gray, the water is gray, our mood is trying to turn to gray, but we're gamely avoiding that.
Tomorrow it will be back in the 60's, Thursday in the 40's, Friday in the 50's and Saturday in the low 40's. Flu weather. "An ounce of prevention" being what it is, it seems the time to make a batch of chicken soup. This is rich in vitamins and whatever other magic is found in chicken soup, but on top of that, it tastes wonderful even when you're not sick.
2 large parsnips
2 small onions
4 large carrots
2 large turnips (when you can't find turnips, rutabegas work well)
3 cloves garlic
1 teaspoon ginger
half pound wide egg noodles
2 Tbs fresh dill
2 Tbs fresh parsley
salt and pepper to taste
Place the chicken in a pot, cover with cold water
Chop 1 onion, 1 parsnip, 1 turnip, 2 carrots and add to the pot
Do not peel the root vegetables (just make sure they're well washed)
Add the garlic, ginger, salt and pepper
Bring to a boil then reduce to a simmer, cooking for at least two hours
Skim fat as necessary
Remove the vegetables and discard
Remove the chicken and debone, then strain the stock and season with salt and pepper to taste
Chop parsnip, turnip, onion and carrots into small chunks and add to the simmering stock
Add the chicken and egg noodles
Cook until noodles and veggies are tender, then add the parsley and dill just before serving.
My husband doesn't love the dill, so I usually use half what's called for.