Yep, that is why chicken soup you buy at the grocery store is filled with yellow food coloring. Traditional Jewish chicken soup used the feet of the chicken to endow the soup with a golden color,
With no chicken feet in the local grocery store, my homemade soup is kind of a brownish color. I'm still fighting off this silly cold and today I feel even worse than I did yesterday. So I have some lovely homemade soup simmering away on the stove, with lots of delicious chicken in it.
HOMEMADE CHICKEN SOUP
1 box of organic chicken broth
4 skinless boneless chicken thighs
1/2 cup of thinly sliced carrots
finely chopped onion
1 tbsp of olive oil
2 tbsp of Italian seasoning
pasta of choice
In a large pot, saute the onion and garlic until golden and tender. Add the chicken and lightly brown the outside. Into the same pot, add the chicken broth, the carrots and the herbs. Simmer for 3 hours on low or until chicken is thoroughly cooked and falls apart when touched with a fork.
At this point, remove the chicken and shred it with two forks. Set aside.
Turn the heat up and bring broth mixture to a boil. Add pasta (I like whole wheat egg noodles) and cook until the pasta is tender. Remove from heat and stir in the shredded chicken.
(You don't have to wait until someone has a cold to make this - it's a delicious, cold-weather comfort meal. )
I've done lots of thinking about exercise. I feel that the only way it's going to happen is if I do it first thing in the morning before life gets in the way on a particular day.
Off to enjoy my soup with some fresh focaccia!