Sometimes in the quiet of the evening when its very cold outside and you’re very tired and when the world seems heavier than usual, the best thing to do is to keep busy and make a pot of hot soup. Maybe there really is something medicinal about it, not just in the steamy spoonfuls, but also in the preparation. The laying out and washing of the vegetables, the perfunctory repetition of the chopping on wooden cutting boards, the whispery snaps of the parsley and cilantro leaves being separated from their stems. This is not a soup that needs measurements or precision. It will take anything you have, and requires that your senses be the judge. If the smells are inviting and the broth is full-flavored and wholesome, and the stiff vegetables have yielded to release their bite, its time to fill your bowl. Pots of soup were being made since humans first walked the earth, and the world still turns.
Whatever is available.
In this case:
A few chicken bones and some chicken breast meat
2 tsp Hungarian paprika 🙂
1 tsp celery salt
2 tsp dried thyme
2 tsp oregano
2 large carrots
1 can stewed tomatoes (you can use fresh, but the ones sold in wintertime do HUGE injustice to the perfection of the tomato when its in season)
small bunches of cilantro and parsley
3 big handfuls of kale
2 tsp salt, or however much you prefer
Put the chicken bones and meat into a pot of water and set on low heat. Chop the vegetables and add everything in. Let it simmer until the vegetables are tender.