GAYLETTER

I think I’ve been making this soup since before I had pubic hair. I promise it’s fast, easy, almost fail proof— and a wonderful thing to make with a boyfriend, lover or friend while you enjoy a bottle of red wine, and a piece of cheese, on a Sunday. Here it goes:

Buy a moderate sized fresh split organic chicken breast, on the bone, about 1.5 to 2 lbs. Rinse under cold running water and place in the bottom of a Le Crousset (just kidding, mine is Cuisinart) soup pot and generously salt. Cover the breasts with cold water until there is an inch of water above the skin. Turn the heat up until the water boils. In the interim, peel and thinly slice into wagon wheels 3 medium sized organic parsnips and five organic carrots, place aside. Take one large onion, peel and dice into slivers and place with the other vegetables. Once the pot boils, add the vegetables and turn the stove down to a medium simmer. Take about 10 cloves of garlic, peel and coarsely chop then place in the pot with some coarse pepper and stir. All stove tops are different so monitor the soup closely, you want to maintain a slow boil for about forty five minutes—or until the chicken meat is tender all the way through. I always taste a piece at the 45 minute mark to be sure.

Once your meat is correctly cooked, turn the heat off and let sit for an hour or two. Then remove the chicken, separate the meat from the bone, cube it , and place the cubes back in the soup (or make a nice sandwich and place what’s left back in the pot). I always let the soup sit out overnight until it’s room temp before I refrigerate. Et voila, free range organic chicken vegetable soup.

ORGANIC INGREDIENTS:

1.5-2lbs split chicken breast

3       medium sized parsnips

5       meduim sized carrots

1       large sweet yellow onion

10    cloves of garlic

Add salt and pepper to taste