Chicken Soup in Florida

Mom is still in the hospital and seems to be stabilizing, though the doctors have not pinpointed the source of her mysterious illness. Surgery may still be in our future but we are keeping our fingers crossed and doing strange dances to the health gods that it can be avoided.

We are pleased at the care she has been receiving from Fawcett Memorial Hospital. The nurses and caregivers are kind, attentive and polite. The doctors are clear in their explanations even if they are still not sure of the diagnosis. We hope the day will soon come; however, when she will be released to come back home where I am planning on several gentle menus to replace the bland hospital food and coax her back to health. This is one of her favorites:

Chicken Soup

6 chicken thighs, skinned and boned
½ cup rinsed barley
2 celery stalks, chopped
2 carrots, chopped
Large onion
1 large can peeled canned tomatoes—smooshed by hand or chopped up into the pot.
1 Tblsp soy sauce
Bay leaf
1 tsp each thyme, rosemary, basil, parsley. The original recipe call for a teaspoon of each, but I like herby soups so am deliberately heavy-handed and use more like a tablespoon.
1 large can chicken broth or enough to fit all the above.
Throw it all in a pot and simmer for an hour and a half. Remove the chicken and chop it up into bite-sized pieces. Toss it back in, heat through and serve. Great with a crusty bread.

Enjoy it~it’s a very soothing soup, both for the patient and the cook~

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