La Stracciatella

We refer to it as "sick soup." Though unappetizing in name, this is one of those soups that Italian American tradition says will help you recover from a wide array of ailments.

Possibly. At the very least, it provides a nourishing, tasty meal while one recovers from the misery of a cold. At that, the psychological benefits are immense.

According to Malpezzi and Clements, the authors of Italian American Folkore, la stracciatella was indeed commonly known in immigrant communities as a "soup of documented therapeutic and recuperative virtues." Originally, it was made with a whole chicken - head, feet and all - which was boiled with aromatics and served with egg and cheese. I use Mario Batali's version as a starting point, which uses inexpensive chicken parts instead.

His "brown chicken stock," I think, is one of the best simple stock recipes out there. Double the ingredients for a larger batch and freeze for later.

La Stracciatella 
(Recipe by Mario Batali)

-6 cups chicken stock, recipe follows
-3 eggs
-3 tablespoons semolina
-3 tablespoons grated Parmigiano Reggiano
-1 tablespoon Italian parsley, finely chopped
-Pinch nutmeg
-Salt and pepper

Measure out 1 of the 6 cups chicken stock and refrigerate so that it is cold; In a large stock pot, bring the remaining 5 cups of chicken stock to a boil; In a large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended; Whisk the mixture into the boiling stock and reduce heat to low; Continue to whisk for 3 to 4 minutes; Adjust seasoning with salt and pepper and divide evenly among 6 warmed soup bowls; Serve immediately, topped with more grated cheese if desired.

Brown Chicken Stock:
-2 tablespoons EV olive oil
-3 1/2 pounds chicken wings, backs, and bones
-2 carrots, coarsely chopped
-2 onions, coarsely chopped
-2 leeks, coarsely chopped
-2 tablespoons tomato paste
-1 tablespoon black peppercorns
-1 bunch parsley stems

In a large, heavy-bottomed pot, heat the oil over high heat until smoking; Add chicken parts and brown; Remove the chicken and reserve; Add the carrots, onions, leeks to the pot and cook until soft and browned; Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley; Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan; Bring almost to a boil, then reduce heat and cook at a low simmer, about 2 hours, occasionally skimming excess fat. Remove from heat, strain; Cool then refrigerate stock in small containers for up to a week or freeze for up to a month.