Anna Sultana's Brodu tat-Tigiega - Chicken Broth, Maltese Style

We've been told - Get the shot, not the flu.

And most of us have done that.

But it is Autumn in Winnipeg.

Which, temperature-wise, is a lot like Winter in many other places.

Because it's colder people stay indoors more.

Germs are indoors more.

Indoors is now the perfect place for catching a cold, or the flu.

When we lived in New York, chicken soup was called Jewish penicillin.

Well, that chicken soup recipe wasn't just prepared by good Jewish Mamas.

Maltese Mamas made it, too.

And so can you.

Hints:

The stewed hen can be served as a main course.

You can also cut a few slices of breast and dice them to add to the broth.

Tiny pasta takes about 7 minutes, rice takes about 15 minutes to cook.

Have a ham hock instead of a stewing hen?

No problem.

That's perfect for making Ma's Split Pea Soup.

                        Brodu tat-Tiġieġa

Chop into roughly the same spoon-sized chunks

1 large carrot

1 onion

1 celery stalk

2 potatoes

Rinse

1 stewing hen

Set aside the liver and the heart.

In a large pot place

the cleaned hen

the chopped vegetables

Add

8 Cups water

1 bouillon cube

the hen's liver and heart

Simmer until the hen is cooked, about 2 to 2 1/2 hours.

Remove the hen.

Add

1 teaspoon tomato paste

3 Tablespoons rice or small pasta (stars are nice)

Simmer until the pasta or rice is cooked.

Serve with a hug.