Grandma’s Chicken Soup was the best I ever tasted. She started with a chicken, so fresh, it was still clucking just a few hours before dinner. The veggies were picked from the garden outside the kitchen door and the noodles were homemade.
Grandma passed away before my children were even born. Naturally, I wanted to share with them the goodness and the
memories. I used her beloved recipes and tried in vain to bring back the taste, texture and fragrance of her homemade soups. No luck. I just stopped making her recipes.
Several years ago, our then six-year old became unresponsive after the first pill of antibiotic. The doctor took her off all antibiotics related to penicillin. As a preventive measure, we switched to organic fruits, veggies and meat to clean the already ingested antibiotics. All of a sudden, the taste, texture and fragrance from my kitchen started to resemble some of my dear Grandma’s recipes. I tried her Chicken Soup recipe one more time. Slowly, ever so slowly, the beloved fragrance filled my kitchen and my soul with long forgotten memories.
A hot debate is raging over the veracity and practicality of using organic produce and meat. For me, that debate was solved long ago in my Grandma’s farm kitchen.
The proof is in the soup bowl!