Jewish Penicillin (aka Chicken Soup)

It's soup season, and what better way to kick it off than with a recipe for chicken soup. Scientists have guessed that there may be anti-inflammatory properties in chicken soup, and it seems to be due to a combination of ingredients rather than the chicken stock, itself. Some people think that cooking the chicken with the bones is the key, others swear it's the dill. Whatever it is, it tastes good, and is a heck of a lot more comforting than Nyquil.

I learned this amazing recipe from an old friend, and can almost guarantee that - even if it doesn't actually cure a cold - it will definitely make a sick person feel better.

Ingredients:
1 medium-sized whole chicken
2 medium yams
2 medium russet potatoes
2 celery stalks
2-3 large carrots
1 large zucchini
1 large yellow squash
1 tbsp dill

Cut the vegetables into 1-2 inch long pieces. Slice the celery thin.

Rinse off the chicken and place whole into a large stew pot. Fill with water to cover the chicken, and bring to a boil. Turn down the heat and simmer the chicken for 30 minutes. Carefully lift the chicken from the pot of stock, remove the skin, and cut the meat from the bone in small, shredded pieces. Place the chicken meat back into the stock, along with the vegetables and dill, and cook until the vegetables are softened (30-45 minutes). Salt and pepper to taste.

Here's to a healthy and tasty fall and winter!