Chicken Soup

by Larry Levin

Yesterday I spoke about how a slew of new bad news hit the wire yet the market decided it was still in "balance" with the prior day's news. Later I said "Whatever. This is such an amazingly rigged BS market that it is almost not worth discussing any longer. In fact, if this happens again we may as well discuss some thing like chicken soup recipes. I like mine with carrots."

Although the Dow did drop from its high for a change, it nevertheless closed higher despite poor weekly jobless claims and another terrible Note auction at the Treasury...so here goes with the recipe.

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 medium onion, chopped
* 3 garlic cloves, minced
* 2 medium carrots, cut diagonally into 1/2-inch-thick slices
* 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
* 4 fresh thyme sprigs
* 1 bay leaf
* 2 quarts chicken stock, recipe follows
* 8 ounces dried wide egg noodles
* 1 1/2 cups shredded cooked chicken
* Kosher salt and freshly ground black pepper
* 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Chicken Stock:

* 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
* 2 carrots, cut in large chunks
* 3 celery stalks, cut in large chunks
* 2 large white onions, quartered
* 1 head of garlic, halved
* 1 turnip, halved
* 1/4 bunch fresh thyme
* 2 bay leaves
* 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts




Previous Day's Trading Room Results:

Trade Date: 3/25/10

E-Mini S&P Trades*
(before fees and commissions):


1) No "secrets" trades filled today.

2) Algorithm positions (8)

3) "Reading the Tape" positions (13) ...combined Secret's, Algo, & "Reading the Tape" total...+2.25



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