Here is the recipe, it looks like a lot but, it goes quickly. You can use a boxed stock but when you are sick the real thing works much better. I made this while sick and two insane kids pulling on me. If I can you can.
I hope you like it:
Annie's Cold Ease Soup(Stock)
10 c. cold water
4 chicken thighs with skin and bones
1 stalk celery cut into 4 pieces
1 carrot cut into 4 pieces
1 onion skinned and quartered
2 bay leaves
4 sprigs fresh thyme
4 lg. sprigs parsley
8 whole black pepper corns
8 whole garlic cloves with skin on
Juice of half a lemon
1/2 tsp kosher salt
In a large dutch oven or stock pot put in water and then all the ingredients. Bring to a boil and reduce to a simmer. Simmer for 20 -25 minutes, until the chicken thighs are cooked through and a bit of the fat is rendered into the stock.
then remove the chicken onto a plate to cool and strain the stock. When the chicken is cool de-bone and reserve the meat for the soup.
Chop the following;
1/2 a small fennel bulb
1 stalk celery
2 carrots peeled
Saute in 2Tbs butter and 2 Tbs olive oil with a bit of salt, till tender about 5-8 minutes. Add stock :
5 large leaves of chard or kale, thinly sliced
1 head of garlic peeled and smashed leave the cloves whole
1/4 cup uncooked rice
Zest of 1/2 a lemon
reserved chicken meat
salt and pepper to taste
Bring to a boil and simmer for 15-20 minutes, just make sure the rice is done.
Stir and serve.