Instructions: 1. Pour the cold water into a large pot. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil. Reduce the heat and simmer for 4 hours, skimming frequently,

(the soup can be strained at this point to use in recipes calling for chicken stock.)

2. Strain the soup. Discard the onion, parsley, bay leaf, and peppercorns but reserve the other vegetables. Remove the chicken, debone it, and reserve the meat. Return the chicken stock, chicken meat, carrots, celery, and garlic to the pot and bring back to a simmer; season with additional salt or pepper, to taste.

3. Serve the soup in big bowls over pastina, rice, or spaghettini. The soups curative powers are released only when the vegetables are mashed together in the bowl. use a fork for mashing. Use a big spoon for eating.

Youll feel better soon.

Makes 3 quarts (12 cups) broth

NOTES : "Guardian Angel Curtis Sliwas 89-year-old Aunt Marie Stacey still makes this
chicken soup in her Howard Beach home and takes it to revive ailing Angels on
the New York City subways. Mrs. Stacey maintains that after cooking, the
chicken meat should be shredded and vegetables mashed into the soup to
release their curative powers....."

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