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Waking up on this chilly morning, the edges of puffy clouds highlighted by sunshine, reminds me of everything I love about fall. Better yet, it brings back memories of Big Sur afternoons spent hiking through redwoods and dining at roadside establishments with rough hewn log patios and warm, hearty meals. Big Sur is my Happy Place, a place so alive, so green, so salty, that it has inspired artists, writers, musicians and average Joes. It represents virility, abundance and the never-ending cycles of life. It is magical and majestic. And it feels like home- cozy cottages that smell of herbs and roasted chicken; wind chimes clinking against cool breezes.

So I'm bringing some coziness to my own kitchen today with homemade (and organic) chicken soup. Here's how:

whole chicken (pre-cooked is easiest)- separate meat from bones and fat
onion
carrot
celery
garlic
thyme
rosemary
sage
rice
misc spices or veggies of choice: cumin, cayenne, or peas are great additions

Chop onion, carrot and celery into small pieces. Place veggies in a steam basket inside a large stockpot. Add garlic, chicken bones/fat and garlic. Top generously with herbs and cover with water. Bring to a boil then simmer for 1-2 hours.

Remove steam basket and discard ingredients. (I know it sounds wasteful but trust me on this- the nutrients have been leeched out into the chicken stock now.)

Add a fresh helping of veggies and herbs to your stock. Then add chicken and rice. Cook 20-30 min longer until veggies and rice are fully cooked. If broth seems too watery, simply keep the lid off the pot and let the liquid reduce. It's hard to mess up this simple soup, so go wild with extra veggies, peppers or spices. Salt to taste and enjoy the warmth!