by Karen Babine

The secret to chicken soup is to start with a chicken—a whole one, three to four pounds. Chicken soup is a pot of deliberate attention, a thing that contains everything that you and the chicken have to give, so if you have a heavy Dutch oven, maybe a vintage Le Creuset you found at the thrift store that is the color of faded sunshine and that you have named Estelle for no good reason other than the pot needed a name, use it.(More …)