food & dining
Chicken soup
What to Eat
Linda Morel | Special to the JE
T he dreaded fi nally happened —
I got COVID. Two days later, my
husband tested positive.

We were baffl ed because we’d
been more cautious than most people,
masking long after others stopped,
avoiding theaters and dining outdoors in
restaurants so late in the season that our
hands and food nearly froze. Fortunately,
we caught what amounted to bad colds.

At fi rst, David cooked for both of us.

But I took over once his fever reached
100.2 degrees. I won’t kid you: Getting
meals on the table with two of us down
was tricky.

I began by pulling leftovers from the
freezer. I ordered meals from restau-
rants. I whipped up simple things, such
as melted cheese sandwiches and
20 JANUARY 12, 2023 | JEWISH EXPONENT
scrambled eggs.

But as I felt better, I realized it would
be smart to prepare large quantities
of easy recipes, so my eff orts would
last for multiple meals. I simplifi ed old
standards, such as chicken soup. I
made salade niçoise from boxed lettuce
and ingredients I had on hand. I threw
together a delicious bowl of penne.

Although I fully recovered after fi ve
days, David’s case lasted a little longer.

I learned several things while going
through this ordeal. Even if you get
bored with quarantining, fi ght the
urge to make elaborate meals as your
energy level will probably lag behind
your ambitious, well-meaning desires.

While experiencing the worst of
COVID symptoms, prepare eff ort-
less foods that require little cleanup.

Think of sandwiches, canned soup
or hummus and pita bread. But most
importantly, if friends off er to cook for
you — say yes!
SHORTCUT CHICKEN SOUP |
MEAT Serves 8-10
8 1
chicken breast halves
pound bag of mini peeled
carrots 1 package celery sticks, cut in half
1 small package of diced onion
1 pound baby potatoes, cut into
halves or thirds
1 large parsnip, peeled and diced
5 bouillon cubes
Salt to taste
1 teaspoon bottled parsley (from
your spice rack)
1 teaspoon bottled dill (from your
spice rack)
½ teaspoon garlic powder
Place all the ingredients into a large
pot. Cover the ingredients with enough
water so they are submerged by two
inches. Place a lid on the pot and bring
to a boil on a high fl ame. Reduce the
fl ame to medium-low and simmer for 2
hours. Stir often. If the broth is evapo-
rating too quickly, lower the fl ame.

Check toward the end to make sure
there’s enough salt, and add some, if
needed. Remove the chicken from the pot
with a slotted spoon utensil. Cool the
chicken to warm. Discard the skin and
bones. With a fork or your fi ngers,
shred the chicken and return it to
the pot.

Serve immediately, or refrigerate.

After refrigeration, gently remove the
fat with a soup spoon and discard.

Heat the soup and serve.

Sławomir Fajer / AdobeStock
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