When it’s cold like it has been here, there’s no better meal than soup. And the easiest soup to make is chicken soup. The time spent preparing the soup isn’t much, but it does take a long time to cook.
当天气开始变得像我这里这么冷的时候，再没什么比一碗热腾腾的汤更好的了。而最容易做的汤就是鸡汤，因为不需要花很多时间准备，也不需要花很长的时间去熬。
I had chicken soup quite a few times in China. It
tasted quite good, but it wasn’t the same as I was used to. Though I couldn’t find all the ingredients I like to use for chicken soup, I was able to find make due with what was available at most of the larger grocery stores in China. My way of making chicken soup, which I learned from my mother, was one of the few meals my mother-in-law allowed me to cook regularly (she enjoyed being in charge of the kitchen). Unlike Chinese chicken soup, you don’t drink this one–you eat it.
我在中国喝过几次鸡汤，很好喝，但还是和我在美国喝的还是不太一样。我在中国的时候，因为很难找齐我的鸡汤需要的所有食材，所以我通常就地取材，用我所能在超市找到的材料来做鸡汤。我做鸡汤的方法是从我妈妈那里学来的，很受我丈母娘的欢迎。因为在中国的时候，我的丈母娘负责做饭，她一般不让我下厨，但是如果是我做鸡汤的话，她会破例让我下厨。和中国鸡汤不同的是，你不能喝鸡汤，而是吃鸡汤。
The first step to good chicken soup is the stock. The chicken needs to boil in water for a long time to get all the flavor in the soup. To get a stronger flavor in the soup we usually add a can of chicken broth (I try to buy the low sodium variety), but you can also use chicken bullion, which is more widely available in China. The rest of the soup depends on the vegetables and herbs that get added (unfortunately, I’ve never seen fresh herbs for soup in China).
做好鸡汤的第一步是上好的高汤。鸡肉要在水里炖很久才能炖出味道来，但是如果想要鸡汤的味道更浓郁一些的话，我们通常可以加一罐买来的高汤（我一般是买低钠的，除此之外，你也可以用鸡精，这个在中国使用的比较普遍一些。剩下就要靠汤里加的蔬菜和香草料来提味啦。（不过很不幸运的是，我在中国的时候从未见过新鲜的香草料。）
When making chicken and rice soup, I find it’s better to use brown rice. Brown rice is healthier and doesn’t stick together. I also prefer the texture of brown rice in soup. If you use white rice, the soup will still taste great.
当做鸡汤的时候，我觉得放糙米更好吃。糙米比较健康，而且不会像白米那样黏在一起。而且我也喜欢糙米在汤里煮过之后的口感。当然假如你用白米，鸡汤也会一样好喝。
Ingredients: 原料
1 whole chicken or equal amount of chicken parts
一整只鸡或者和整只鸡同等份量的鸡的其它部分（比如鸡腿或者鸡翅）
1 medium onion 1个中型洋葱
2-3 carrots 2-3根胡萝卜
4 stalks of celery 4根芹菜（西芹）
1/4 cup of rice 1/4杯大米
3-4 cloves of garlic 3-4瓣大蒜
Dill 莳萝(有的大型超市的外国商品货架上可以买到干的莳萝调味料）
Salt and pepper 盐和黑胡椒粉
1. Cut the chicken into small pieces and trim any excess fat, but leave the skin on. Place the chicken in a large pot and cover with water. Bring to a boil, stirring occasionally.
1.把鸡切成小块，剔除鸡油部分，但是鸡皮要保留。然后把切好的鸡块放在汤锅里，放水，水要盖过鸡肉，开火煮到水开，并不时的搅动。
2. Cut the onion in half, chop the carrots and celery. Add the vegetables to the soup and reduce the heat. Let it cook for about 15 minutes.
2.洋葱切两半，胡萝卜切块儿，芹菜切段。将这些菜加入到鸡汤里，这时候火关小。慢慢煮上大约15分钟。
3. Add chopped garlic and dill (fresh dill is always best, but dried will work if you add a little more). Add salt and pepper to taste.
3，加切成片儿的大蒜和莳萝（新鲜的莳萝最好，可是如果实在找不到，用一点点干的，也可以），然后加盐和一点黑胡椒粉。
4. Add the rice and let cook for another 20 minutes.
4.将准备好的米加入到锅里，然后继续再煮大约20分钟。
If you are dieting and want a healthier version of this soup, place the pot in the refrigerator overnight and skim the fat before re-boiling the soup. You can also add more vegetables.
如果你正在减肥，想要更健康一点的汤，那么你可以在鸡汤做好后，先不要喝，让它自然冷却后，放在冰箱里，那么鸡汤里的油会因为温度的降低，凝结在汤的表面，然后第二天你可以把凝固的鸡油撇掉后，然后重新加热，这样鸡汤就没有任何油星。当然你也可以再多加一些蔬菜。
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