Chicken soup recipe

Mirepoix (meer-pwah) is French for the chopped carrots, celery and onion base used in soups (and other dishes) to give it a subtle background flavor. To make mirepoix: rinse, trim, and peel the vegetables — typically two parts onion to one part each of carrot and celery, then chop them into small uniform pieces. Sauté in butter until softened and then add other soup ingredients: spinach, broccoli, beets, stock, cream, etc.

For chicken soup— the best medicine besides laughter, add: cooked chicken, chicken stock, cooked noodles (or rice) and fresh herbs. Simmer on medium-low heat for as long as it takes.