Nothing announces a sick day more than the beeps of the thermometer reading 101 degrees. With two working parents, in my childhood a sick day meant being bundled up in pajamas and getting dropped off at Grandma’s and Grandpa’s house, where I would be doted on like the true favorite grandchild I believed myself to be. 

The day was filled with unlimited episodes of Abbot and Castello, I Love Lucy, and The Three Stooges, and of course, Grandma’s Italian penicillin soup. My grandmother kept a serving of this homemade remedy in her freezer at all times, in case a loved one came down with a cough or a sniffle. I’m not confident there was anything scientifically medicinal about it, but the smell of the soup heating up on the stove instantly soothed my aching throat as a child. Something about the tiny stars always brought a smile to my tiny, aching body, and the warm comfort food set my mind at ease while I rested the day away, waiting for Mom to come pick me up.  I know it sure beat the taste of grape Dimetapp that was always choked down with a side of iced orange juice. 

As the cold season sets in, I can’t help but reach for this family staple and cling to the memories of my grandmother with each stirring of the chicken stock. If you are coming down with a cold this flu season, the trick is to serve the soup with a side of iced orange juice and unlimited episodes of The Three Stooges. Don’t forget the Saltine crackers. Enjoy!

Ingredients:

• 1 plump 3 1/2 -4 pound chicken, well rinsed in cold water
• 1 large onion, peeled and studded with 12 whole cloves
• 2 large carrots, rinsed, scraped, and ends trimmed
• 2 celery stalks with tops
• 1 whole bay leaf
• Juice of 1 large lemon
• 2 sprigs flat-leaf parsley, 1 sprig rosemary, and 2 sprigs thyme, tied together with kitchen twine
• Salt and black pepper
• Saltine Crackers-optional

Instructions:

1. Place the soup in a large Dutch oven and add all the ingredients except the salt and pepper. 
2. Add enough cold water to cover the ingredients by 1 inch and bring the water to a boil, then lower the heat to a simmer. Cover the pot and allow the soup to cook slowly, until the chicken is tender, about 2 hours. 
3. Remove the chicken from the broth with a large slotted spoon and set aside to cool. When cool enough to handle, remove the chick from the bones and cut into small pieces. Place in a bowl, cover, and refrigerate. 
4. Strain the water and vegetables into a large bowl and press on the solids to extract as much broth as possible. Discard the solids. 
5. Cover the bowl and refrigerate. 
6. When ready to eat, remove the accumulated fat off the top of the broth and discard. Transfer the broth to a soup pot and add the chicken. Bring the soup to a gentle boil, then simmer the soup for 5 minutes. 
7. Use a ladle to distribute the soup into bowls, add a thin layer of lemon, and serve. Top with as many Saltine crackers as desired.