In the long journey of becoming a medical doctor, medical students spend two years studying the minutiae of science, cramming their memories full of details, numbers, ratios, side effects, molecular structures, reactions, anatomy, biology, biochemistry, neuorology, procedures, protocols, policies, blah blah blah blah blah.
I don’t know about other med students, but it makes my brain hurt.
Then you get to third year, and all that stuff you learned is suddenly important, because someone in front of you is experiencing that side effect, or that ratio is off, or you need to know the name of that ligament. Your attending is staring at you, the patient thinks you’re nuts and if you don’t figure it out RIGHT THIS SECOND it could mean bad evaluations at the end of the rotation. It’s enough to beat up anyone, and if you’re sick, it’s so much worse. Imagine having a cold and trying to pull a latin term from the depths of your subconscious while someone is bleeding out in front of you. Bad news bears.
Soup doesn’t fix the cold. That’s a lie your grandmother was told. You also shouldn’t starve a cold and feed a fever or whatever that is, and you don’t get a cold from having wet feet. But soup makes you feel better.
This is a classic chicken broth but the lime makes it just a little bit different (and I add lime to everything, so there you go.) The avocado also adds a cool, creamy texture that you don’t usually find in a chicken soup.
I took out the cilantro and bay in the original recipe, because I didn’t want it to scream Mexican and I don’t like the flavor of bay. But lime? Lime is good.
Adapted from No Recipes.
Makes enough for six people. Allow three hours.
1 whole chicken
1 medium onion
3 garlic cloves
1 teaspoon salt
1) Cut the onion into wedges and two of the carrots into large chunks.
2) Put the chicken in a stock pot just big enough to hold it, then add in the onion, the garlic cloves, the salt and the two carrots. Add enough water to cover the chicken.
3) Bring the water to a roiling boil and allow to boil for 15 minutes. Turn off the heat, leave the lid on and allow the chicken to poach for 45 minutes.
4) When the chicken is cooked (no pink remains in the meat), remove it from the stock and allow it to cool until you can handle it. Strip the meat off into bite size pieces and set aside.
5) Return the carcass and any collected juice to the pot and bring back to a boil. Simmer for a few hours – anywhere from one to four. Timing isn’t too important.
6) Strain the broth through cheesecloth and discard the solids. Return to the pot.
7) Chop the two remaining carrots into large pieces and add to the broth. Cook just until cooked.
8) To serve, ladle the broth and a few carrots over some chicken meat. Add a few slices of avocado and a squeeze of lime.