I have been loving this cooler weather – it’s such a relief to not need the fan on all day, and nursing is so much more enjoyable when those warm cuddles are sought after on a cold day. Unfortunately, I did come down with a change of season cold last week, which I promptly went on to give to Dean. Being pregnant and unable to take nice cold meds, I was feeling pretty sorry for myself. Thankfully, the cold started to go away on its own, but was fully annihilated when I managed to make chicken soup.
Chicken soup is magic, I swear. There are plenty of delicious soups out there – I adore a luxuriously creamy butternut soup and I make an amazing broccoli leek soup – but nothing quite compares to chicken soup. Whether faced with a malady of the body or the soul, this soup seems to make it all better. Maybe it’s the veggies, or simply an uptake in fluids, but there’s a reason that New Yorkers refer to it as Jewish Penicillin. I’m lucky enough to have a recipe given to me by my mom, which she got from her grandmother. Going into winter, I fully intend to have this simmering on my stove at least once a month.