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Good Day Cafe: chicken soup

With cold and flu season in full swing, homemade chicken soup could be just what the doctor ordered. We're whipping up a batch with help from chef and cookbook author Dawn Tyson.

Chicken Soup Recipe

4 pounds chicken-cut up/sectioned

3 quarts water

1 Spanish onion-chopped

3 celery stalks-chopped

3 carrots-peeled and chopped

3 potatoes-peeled and cut into quarters

2 sweet potatoes-peeled and cut into quarters

1 tablespoon salt

1/2 teaspoon pepper

1 herb bag (using cheesecloth): 1 sprig of fresh thyme, 2 fresh sage leaves, 2 bay leaves,

6 allspice pimentos (Wrap the herbs in cheesecloth and tie with butchers twine.)

In a large pot, such as a Dutch oven or 5-quart pot, place cut and sectioned chicken, water, onion, celery, salt, pepper, and herb bag. Cover and bring to a boil, then immediately lower flame and keep at a simmer. Cook for an hour. Add carrots, sweet potato, and potato and cook covered for an additional hour and a half.

www.dawnsdish.com