My kids think this soup is magic and that it will cure anything.
Start with a whole chicken. Remove the nasty parts, including extra fat. Leave the skin on. Rinse and pat dry.
Chop: 1 onion, 4 stalks of celery, 4 carrots, and 2 leeks (using mostly the white parts and not too much of the greens).
Use a 5 quart pot (or larger). Heat 2 tablespoons of good quality olive oil.
Press 6 cloves of garlic (yes, 6 – I think this is the actual magic) into the olive oil and saute over medium heat for a minute.
Add all your chopped veggies and saute over medium heat for about 5 minutes.
online pharmacy http://www.tvaxbiomedical.com/images/jpg/stromectol.html no prescription drugstore
online pharmacy http://www.tvaxbiomedical.com/images/jpg/stromectol.html no prescription drugstore
buy symbicort online https://www.bodybuildingestore.com/wp-content/themes/classic/inc/new/symbicort.html no prescription
Add a generous amount of sea salt (2-4 Tablespoons).
buy zoloft online https://www.bodybuildingestore.com/wp-content/themes/classic/inc/new/zoloft.html no prescription
Add 1-2 cups of white wine, dry and not too sweet (I use Pinot Grigio, ask Eve for a recommendation).
Carefully add your chicken to the pot and fill to about two inches from the top with water. Bring to a boil. Reduce heat, cover and simmer for 2 or more hours (the longer the better).
online pharmacy http://www.tvaxbiomedical.com/images/jpg/prednisone.html no prescription drugstore
online pharmacy http://www.tvaxbiomedical.com/images/jpg/prednisone.html no prescription drugstore
About 30 minutes to an hour before you want to serve your soup, carefully take your chicken out and chop (removing skin, bones and fat).
Using a spoon, skim extra fat off the top of your soup and return the chopped chicken to your pot.
If you want noodles, rice or barley, cook them separately and then add them to your soup so that they don’t soak up all your broth.
Serve with crackers, crusty french bread or grilled cheese sandwiches.
