Well this is the season for being and getting sick.  I've been sick the last few days so I decided to make the classic cure for it, Chicken soup.   I know almost everyone has a recipe for this, but here is one I made with things I had at home and with a little Latin flare.  It's right along the lines of classic chicken soup with a couple of additions.


2 Whole chicken carcasses ( mine were left over from roasted whole chickens)
2 organic chicken breast
5 carrots
2 onions
2 potatoes
4 stalks of celery
1 bay leaf
1 whole garlic bulb
3 sprigs of fresh oregano
1 tbsp olive oil
1 gallon of water or enough to cover everything in the pot
1 lime
3 tbsp of chopped cilantro

Place 2 carrots, 1 onion, garlic bulb, bay leaf, 1 stalk of celery, chicken bones, water, oregano, in a large stock pot, place on the stove and bring to a boil.  Reduce the heat after it comes to a boil so that the stock can be at slow simmer.  Reduce for 3 hours or so until it has half the liquid that you started with. In a small sauce pot, ladle 2 cups of stock into it; add the two chicken breast and cover.  Poach the chicken breast for about 45 minutes or until tender enough to shred.  Pull the chicken out of the sauce pot into a bowl and shred with two forks.  Pour the stock back in with the main stock. Then strain off the stock and discard all the vegetables and bones.  Rinse out the pot and return to the stove.  Dice the remaining vegetables trying to have them roughly the same size (carrots, celery, potatoes, onion, ) and return them to the pot with 1 tbsp of olive oil on medium high heat.   Saute for about 4 minutes with a good pinch of salt.  Add the strained stock and bring back to a boil.  Turn down to a simmer and cook for about 10 minutes or until all the vegetables are tender.  Add the shredded chicken and cook for 5 more minutes.  Finish the soup by seasoning it with lime juice, salt and pepper, and fresh cilantro.