Chicken Soup for My Soul

(Published on iSurf News on November 10, 2011)

Jack Canfield and Mark Victor Hansen were repeatedly turned down by publishers when they wrote their first “Chicken Soup” book. Today, over 200 titles later and over 112 million copies in print, the “Chicken Soup for the Soul” series is one of the best-selling paperback series of all time.

"Changing The World One Story at a Time" is the mantra of the writers who chose the name of the books because of the use of chicken soup as being “good for the body”. Their inspirational stories were meant to be “good for the soul”. Many of the books are targeted to certain groups and have been known to be great gifts. With the upcoming holidays, consider giving one of these books for your favorite pet lover or teacher. Everyone loves a book with stories about their passion.
 

Chicken Soup for the Soul Day is always celebrated on November 12. The day is set aside to celebrate who you are, where you've been, where you're going, and who you will be thankful to when you get there!

A wonderful chicken soup begins with a great chicken stock, but after that, you can add just about any ingredients you have in your pantry or left over in your refrigerator. Many recipes for chicken soup are very simple and can be ready to eat in a little as 30 minutes.

With cold and flu season coming upon us as fast as the holidays, be sure to keep some extra chicken stock on hand to whip up a pot of chicken soup anytime you need it.

COCONUT CHICKEN SOUP

1/2 medium onion, chopped fine
2 cloves garlic
1 quart chicken stock
1 1/2 cups whole coconut milk (or 7 ounces creamed coconut)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
Juice of 1 lemon or lime
Sea salt or fish sauce
Several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)

Sauté 1/2 an onion and 2 cloves garlic in 1 T butter. Bring the stock to a boil, skim any foam that rises to the top, and add coconut milk or creamed coconut, lemon/lime juice, chile flakes, ginger. Simmer for about 15 minutes. Season to taste with salt or fish sauce. Ladle into soup bowls or mugs and garnish with onions and cilantro.

FIESTA CHICKEN SOUP

1 package (32 oz.) low sodium chicken broth, or make your own
1-2 teaspoons minced jalapeño, to taste
2 teaspoons minced garlic
2 medium ripe tomatoes, seeded and diced
1/4 cup chopped cilantro or flat leaf parsley
3 cups cooked chicken, cut into bite-size pieces
4 tablespoons fresh lime juice
Avocado chunks, shredded Jack cheese and warm corn tortillas, for serving In a deep saucepan over medium-high heat, heat broth, jalapeños, garlic, tomatoes, cilantro or parsley, chicken and lime juice until hot, about 10 minutes. Ladle into soup bowls. Top with avocado and cheese. Serve with tortillas.

CHICKEN BROCCOLI SOUP

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 tablespoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups milk
2 teaspoons lemon juice
1-1/2 cups diced cooked chicken
2 packages (10 ounces each) cut broccoli in cheese sauce, thawed and chopped
Seasoned croutons, optional

In a large saucepan, sauté onion and celery in butter until crisp-tender. Stir in the flour, mustard, salt and pepper. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
Stir in the lemon juice, chicken and broccoli. Heat through. Garnish with croutons if desired.

NEXT WEEK—National Bread Day

Remember......Life is short. Eat Dessert first!!