January Chicken Soup
January the most vilified month of the calendar? If you too have learnt to dread this time of year then here are a few arguments in its favour one being homemade stock for soup.
Having loathed January for much of my life, I’ve begun to see some positives. How to tackle the longest month with a little more acceptance.
Growing up I distinctly remember my parents exhibiting signs of seasonal affective disorder throughout the month of January, which we no doubt were absorbed by osmosis. My father would talk longingly of Spring, every family walk would be absorbed in a panic to find the first signs of bulbs breaking ground. At the sight of a crocus, usually weeks later, he would visibly relax and even get out a relic from his ancient collection of cameras to document the miracle. Perhaps evidence that the end of the world was not nigh and life would be born once again in nature. Until then there would have been many hopeless, bitterly cold and depressing walks with not a green shoot in sight, his seasonal depression all pervasive. Inevitably, nature would have her own cruel ideas, which would include darkness, driving rain and brutal frosts designed to kill off any delicate signs of Spring, or perceived hope.
My mother, born in Cape Town, would behave in the manner of a trapped swallow and try desperately to fly South and chase the sun. Her plans scuppered by finances and the logistics of children. School would return and beginning of year exams would then follow. In a household where education was a competitive sport amongst us, this would have meant fevered revision and anxiety about looming tests. Both my sisters have birthdays in January, the eldest of the two would spend weeks denouncing her birth month and blaming our parents for her misfortune. The younger one no doubt confused by this anger and despairing that yet again she was lumped with older siblings. Needless to say, the collective picture in our household was not filled with joy and optimism throughout the month of January.
Habits learnt are hard to break. However, this inherited dislike of January is something which now in my 40s I would like to shake-off. Whilst I remain hopeless at setting new year’s resolutions, I would like to reframe my thoughts on January. As a parent there are definitely positives. The laughably named “holidays” are no such thing. More a marathon of end of school activities and the management of lingering bugs caught by exhausted children, corralled together for seasonal plays, fairs and concerts. Then the survival of a mad scramble to make sure that the village of people, it takes to raise your children, are duly thanked with notes and gifts. Followed by the same task for your wider friendship circle, family and own children. The load over Christmas is very real and by January you emerge an exhausted version of yourself. In my case mostly unrecognisable in a mirror. There is palpable need for a return to reassuring routine and a semblance of normality. So, I find myself in a quandary of having loathed January openly for much of my life, to now having a newly found appreciation for the shorter days, quiet evenings and perhaps the greatest gift of all a derelict diary.
Next to my kitchen which after the month of December is no doubt a little more worn, definitely more messy and generally less appealing. Food over the holidays can be seen as part of the marathon of life admin December demands. One of the first things to do when I feel I finally have a few mornings to myself in January is a deep clean, tidy up and declutter. A practical task with emotional benefit. A clear kitchen with clear decks beckons a fresh year for cooking. My meal planning also takes a new direction I want lighter, nutritious food and brighter flavours. Here is a beautiful chicken stock soup favourites to nourish and soothe.
Recipe of the Week
Chicken Soup
To make this soup I would only use homemade chicken stock, you just cannot replicate the flavour with a shop bought stock, it is also the star of the dish. To make the soup you build a lovely vegetable base layer, add the special stock, I then cook the pasta in the nutrient dense broth. Finish with shredded roast chicken and fresh herbs.
2 tablespoons olive oil
2 white onions, peeled and diced
3 medium carrots, trimmed, peeled and diced
4 celery stalks, trimmed, peeled and diced
1 medium leek, trimmed and diced
700ml-800ml homemade chicken stock
150g - 200g baby pasta shapes
1 organic chicken breast, cooked and shredded
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Take a large pot and sauté the onion, carrot, celery and leeks in a little olive oil until soft. Do this slowly, they should be cooked and translucent, you don’t want to add colour here. You can add a splash of water if needed.
Next, add the homemade chicken stock and bring up to a boil. Once the stock is piping hot add the pasta shapes to cook in the stock and vegetables. The pasta will absorb all the wonderful flavours and also help thicken the soup. Once the pasta is just cooked add the shredded roast chicken, finely chopped herbs and season with sea salt and black pepper.