When a cold comes into the house, you’ve got to give it the bird.
There is catarrh in the house, curse its name.
A terrorist assault on the snotlocker has laid Herself low, and with the Horse of Pestilence thus having escaped her boogered-up beezer barn I am belatedly barring the door to my own by preparing a massive tureen of chicken noodle soup.
Oh, she gets a bowl, too. Just in case you were wondering.
The recipe can be found in “Dad’s Own Cookbook,” by Bob Sloan, and it is the foundation of any number of other meals, among them chicken quesadillas, chicken chilaquiles, and chicken eaten with the fingers straight out of the pot before you make anything other than a big-ass pot of simmered chicken.
And when I say “big-ass,” I do not lie. This sucker starts with a 4.5-pound bird, plus four extra drumsticks, and adds four quarts of water, four carrots, two turnips, a large onion, a leek, a dollop of honey, salt, dill, egg noodles, peas and parsley.
As chicken soups go, this is the equivalent of Rolling Thunder, a culinary carpet-bombing, a real poultry slam. I just hope it’s not too late. Some doughty little bug in green pajamas could be out there right now, pushing his Ah Choo Minh bicycle loaded with deadly bacteria through the triple-canopy jungle of my nose hairs.