Christine went out to get a chicken, and I mustered enough strength to convert it into soup. This is a two-stage process, because I always like to make a good broth and then strain and tinker with it more depending on what it’s going to end up as. In this case, the chicken simmered with onion, carrot, celery, and parsley for a couple of hours. I reserved the “broth carrots” as Milo likes to call them (they’re his favorite) threw the rest of the vegetables in the compost, and put the chicken aside to cool.
To the strained broth I added a smashed thumb of ginger and a bunch of smashed garlic cloves and let it simmer more. I pulled the meat off the legs and shredded it. In a separate pot, I blanched some kale, then dumped a bundle of soba in to cook. Noodles, done, went in bowls, broth followed, and then chicken and kale. With a little soy sauce and copious homemade sambal we had us some industrial strength cold medicine. And it was delicious.