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Inaugural Chicken Apple Soup


Inaugural Chicken Apple Soup

There comes a time when your trusted appliances begin to fade, slipping in consistency and reliability – not even coming on at all when you’ve trusted them to do their job. That’s right. The crock pot let me down. Granted, it’s apparently not quite “mostly dead,” but has enough of a short sporadically to go on strike. So, I struck back. Yep. Bought a new one. Cuter. Smaller. And, thus far, it works reliably.

So what to make for the inaugural pot?

Chicken Apple Soup. Here’s the basic plan: Take ½ a cooked chicken, remove bone and skin, throw it in the pot with 4 cups of chicken broth and 4 cups of water. Finely chop 3 ribs of celery. Peel, core, and slice 3 apples. Slice 2 medium pieces of candied ginger. Add these and ½ teaspoon of salt (I used the pink), 2 teaspoons of fresh parsley and 2 of fresh cilantro. Add a few drops of lemon oil. Stir. Walk away. Check every now and then. Eat eventually.

Why? This recipe reminds me of my grandmother’s favorite chicken salad with celery and apples. Why else? When I cook, I look through the refrigerator, cabinets, countertop bowls, and drawers to see what I‘ve accumulated, and I combine ingredients from there.  
The results? Usually, my concoctions work. Last week, I went a bit overboard and had to deliver a few pints of spicy chicken soup to my friend's husband. She kept calling and asking for more. We weren't so keen on it, so I shared generously. Sometimes, we're not so sure.  Those weeks, the dogs get extra portions of soup. It’s a win- win for all involved.
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