Jean Ferguson is VPR’s Administrative Assistant.

"Our bitter-cold Vermont winters seem quite able to persistently sustain the nasty symptoms of colds and flu for many new Englanders. My husband Steve and I have a favorite easy-to-cook soup that some claim actually “cures” the cold and flu….that’s possibly due to the addition of a few hot and spicy ingredients, imported directly from America’s sunny southwest! This recipe is very subjective, and you can adjust the ingredients to suit your taste-buds’ tolerance for the hot and spicy."

Recipe:

In a five gallon stove-top kettle, pour enough light cooking or olive oil in the bottom of the kettle to cover the surface. Sprinkle a few pinches of crushed red pepper flakes into the oil with Jane’s Crazy Salt (a salt substitute), a small pinch of white pepper and about 2 tsp. jalapeño pepper oil in the mix for a real southwestern bite.

Add (minimally) two hind quarters and two breasts of chicken to the pot and braise over medium to high heat. While the meat is browning, cut up at least 4 stalks of celery, 4 carrots and 1 small onion and add to the pot. Add water to these basic cooked ingredients and additional vegetables as you wish (a bag of frozen “Fiesta” vegetables that include red, pinto & green beans, red, green or yellow peppers to brighten the soup, or broccoli all work well).

Bring the soup to a boil and add a bag of egg noodles, and simmer until tender. Serve with warm buttermilk biscuits for maximum healing properties!