The secret to chicken soup is to start with a chicken—a whole one, three to four pounds. Chicken soup is a pot of deliberate attention, a thing that contains everything that you and the chicken have to give, so if you have a heavy Dutch oven, maybe a vintage Le Creuset you found at the thrift store that is the color of faded sunshine and that you have named Estelle for no good reason other than the pot needed a name, use it.(More …)
Karen Babine
Karen Babine is the author of Water and What We Know (University of Minnesota, 2015), winner of a Minnesota Book Award, finalist for the Midwest Book Award and the Northeastern Minnesota Book Award. She also edits Assay: A Journal of Nonfiction Studies. Her work has most recently appeared or is forthcoming in Slag Glass City, Quarter After Eight, Sweet, North American Review, Passages North and others. She lives and writes in Minneapolis.