RECIPES

Anna's Favorite Chicken Soup

1 whole chicken
4 cups diced celery, divided
4 cups diced carrots, divided
4 cups diced onions, divided
10 cloves minced garlic, divided
1 bunch fresh cilantro leaves and stems separated, leaves chopped
4 eggs
½ teaspoon cardamom
Salt and pepper to taste

Preheat oven to 375 degrees.  Place whole chicken uncovered on a baking sheet and roast until cooked through, about one hour.  Place the chicken in the refrigerator until it is cool enough to handle.  Pull all the meat from the bone and return chicken meat to the refrigerator.

Take the remaining bones and break them up as much as possible.  In a large pot, combine chicken bones, half of the carrots, celery, onion, and garlic, and cilantro stems.  Add water to the pot until ingredients are just covered.  Bring the mixture to a boil.  Crack the eggs and add them whole to the stock.  Reduce heat and allow mixture to simmer for 30 minutes.

Remove stock from heat.  Using a large colander, separate the liquid from the stock mixture.  Discard the solids and return liquid stock to the pot.  Add the remaining vegetables and cardamom.  Bring the mixture to a boil, reduce heat and simmer for 15 minutes.  Add the chopped cilantro and the chicken meat.  Allow to simmer for another 15 minutes.  Add salt and pepper to taste and voila!

Serves 6