On Almost-Autumn Days and Soup

It's the perfect kind of overcast day. The kind that causes me to mentally check out- leaving my books behind on the table while I stare out the window with the utmost sensation of comfort and warmth within.

I'd like to imagine that these are the days that inspire poetry, reminiscences of autumns past, home-grown football games in damp, grassy yards, and impromptu soirees around steaming cups of tea.

And when the rain sleeks the glossy surface of my window, I know that the draining heat-filled summer days have come at least to a temporary halt... and that's a relief.

If I wasn't sick with what may or may not be swine flu, I think I'd take advantage of this weather to bounce around outside, and then maybe draw a tree or take a picture of a peculiar front door that I find :) but as I've been stuck here, with an overwhelmingly large pot of chicken soup that I somewhat ruined by plunking a Reggiano rind in the mess, I have needed to do something to keep my mind away from simple linear regressions (econometrics homework).

So I'm going to give you another recipe for chicken soup- sans le fromage

Chicken Soup for the Ill and Healthy
adapted from this recipe by Orangette
This feeds so many you won't know what to do with it. I'd actually recommend freezing some. Anyway, I think it's important to have a recipe for chicken soup handy for those times when you do fall victim to microbial beasts.

3 bone-in chicken breasts (or you can mix it up with thighs as well)
1 bunch of thyme
2 leeks, chopped into small pieces- don't be afraid to use the green parts
3 medium sized carrots, chopped into bite-sized pieces
3-4 stalks celery, chopped into bite-sized pieces
3 cloves garlic, diced
2 boxes of low sodium chicken stock (around two quarts... but a little less will do)
1 cup either tiny pasta or rice (I used wild rice)
1 bunch parsley
2-3 cups spinach
Ground black pepper or whole peppercorns
Salt

Preheat the oven to 450 degrees. Wash the chicken breasts and toss with olive oil, salt, pepper, and as much thyme as you'd like... make sure you rub the spices into the skin. Then place in an oven-safe dish and cook for about 30 minutes (you'll want it to be cooked through with golden skin... according to the original recipe). Set aside after taking them out of the oven

In a large stock-pot saute the leeks in some oil until they're translucent. Add the garlic, carrots, rice, and celery and saute for a few more minutes. Then add some springs of thyme, salt, and black pepper.. feel free to add any more spices that you see fit. Finally, add the whole chicken breasts and then the stock. You'll want to bring the whole mixture to a boil and then simmer, for maybe 30 minutes or so... until the vegetables are tender. During the cooking process, add as much chopped parsley and spinach as you'd like. When everything looks like it's cooked the way you'd like, then take those chicken breasts out and shred the meat from the bones, adding it to the soup.

I'd serve it with a squeeze or two of lemon and some fresh parsley on top.

Enjoy!