Weary from a long week and miserable from a monstrous cold, she gratefully took into her hands a large jar of warm chicken soup that had been sent home with her children by a sympathetic friend.
1/2 bunch of parsley
1 bay leaf
2 cloves garlic, peeled
1" piece of fresh ginger, peeled
1 tsp. dried thyme
freshly ground pepper
4 small boneless, skinless chicken breast halves
1 pound carrots, peeled
1 large onion, peeled
salt and pepper, to taste
Chop the stems off the parsley. Set aside the leaves. Make a bouquet garni by bundling the parsley stems, bay leaf, garlic, thyme, ginger and pepper in a piece of cheesecloth or in a coffee filter and tying with a long string.
Cut the carrots into bite-sized pieces. Dice the onion. Place the bouquet garni, chicken, carrots and onion in a large soup pot. Cover with water. Bring to a boil over high heat. Reduce the heat, partially cover and simmer 45 minutes until the chicken is cooked through. Remove the chicken and cool slightly. Continue to simmer the broth. Shred the chicken into pieces using a knife and fork; return it to the pot. Season to taste with salt and pepper. Just before serving remove the bouquet garni and add some (but probably not all) of the reserved parsley leaves.