by Nene Adams

Created on: May 21, 2008

The kitchen witch knows how to combine cuisine with spellcraft to create delicious results that also fulfill her (or his) magickal intent. The following recipe is an example of the kitchen witch's craft; included at the bottom are notes which will be of interest to anyone learning to use nature's bounty, the herbs and flowers of the earth.

SUN GODDESS CHICKEN SOUP

Nothing combats germs like a nice hot bowl of soup! This one is good at warding off illness during the cold and flu season, and bringing comfort (and healing vibrations) to those already afflicted with the dreaded viruses. It is also an excellent spiritual cleanser, useful for ridding the body of negative energies. Vegetarians may substitute vegetable stock and omit the chicken. To summon the healing powers of the Sun, it is best made on a Sunday.

2 quarts chicken stock (may use canned; choose a low-salt variety)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tomatoes, chopped
1 leek, thinly sliced
2 medium-sized carrots, diced
1 rib celery, diced
3 cloves garlic, crushed
6 leaves fresh sage, finely chopped, or 1 tsp. dried rubbed sage
1 bay leaf (fresh or dried)
1/4 tsp. paprika
1/4 tsp. turmeric
1/4 tsp. dried red pepper flakes
Pinch cumin
1/2 teaspoon + 1/2 teaspoon olive oil
2 ounces dried egg noodles (or the pasta of your choice)
Salt and pepper to taste
1 lemon
1 tablespoon dried calendula petals* (optional) or 1 tablespoon fresh petals
Handful fresh chopped parsley
Sliced green onions or snipped fresh chives for garnish (optional)

Toss the chicken with a little salt, pepper, cumin, turmeric and paprika. Heat oil in non-stick skillet over medium heat. Add chicken and stir frequently until browned on all sides. Place browned chicken in bowl and set aside. Take the other 1/2 teaspoon olive oil and put into soup pot over medium heat. Add vegetables (leek, carrots, celery), garlic and red pepper flakes. Cook vegetables for a few minutes until they begin to wilt; be careful not to brown. Add chicken to pot, along with any juices. Add chicken stock, sage, bay leaf and slice of lemon. Bring soup to boil, then allow to simmer for 25 minutes. During the latter half of cooking (depending on how long it will take for your chosen pasta noodles to cook) add the noodles and stir well. During last 5 minutes, add tomatoes and dried calendula petals, if using, and season to taste with salt and pepper. Remove bay leaf and lemon slice before serving. Stir fresh chopped parsley through the soup, then give each bowl

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