Thursday, October 21, 2010

Frightfully Ill

Pumpkin carved during our indoor carving soiree.
If you hadn't noticed by the lack of posting, the Charmed City girls are a bit under the weather. That's a pretty gigantic understatement but we're trying to stay positive. Day 1 of our simultaneous sick leave was actually rather fun. We lounged with the latest issues of Cosmo and Glamour, caught up on Project Runway, and made some pretty fabulous chicken noodle soup. Day's 2, 3 & 4 have not been as pleasant. The soup has been long-eaten, we're missing out on weeknight fun, and after we ran out of shows On-Demand, it was time to drag our sick butts back to work.

While we certainly hope that you can avoid the wrath of cold and flu season, this soup is the perfect remedy for anyone caught in its nasty grip. If you're like us, you always need a project. Homemade chicken noodle soup takes a while, but is super easy to make... you'll feel productive, get your nutrients, and your house will smell amazing to anyone without a runny nose.
1 Store bought rotisserie chicken
4 Carrots
4 Stalks celery
2 Medium sweet onions
4 Cloves garlic
8 Oz egg noodles
2 Sage leaves
4 Thyme sprigs

Begin by removing meat from chicken, and reserving for later. Place the rest of your chicken (bones, skin, etc) in a large pot and cover with water. Add 2 of your diced carrots and celery stalks, 1 quartered onion, 2 whole garlic cloves, sage, thyme, and salt and pepper to taste. Bring to a boil. Once boiling, turn heat to low and simmer covered for 2-3 hours. Once stock has reached your desired color and flavor, strain through a fine sieve. Set aside. In the same large pot, sauté remaining  diced carrots, celery, chopped onion, and crushed garlic with olive oil for about 10 minutes. Add chicken broth and bring to a boil. Add egg noodles and cook on medium for 7 minutes. When noodles are tender, mix in shredded chicken. Simmer on low for about 5 minutes. Best enjoyed piping hot with a side of Netflix.

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