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Blindfolded and High On Painkillers.

  By breakfasttobed | January 13, 2012 - 9:23 AM | , , ,
7 Comments

Today I am the luckiest gal in all of bloggingdom, because I am a guest poster at MizFitOnline. Which means, I’m kind of a big deal. (I love Ron Burgundy.)

In honor of the MizFit, I am blogging this recipe. She often talks on twitter and her blog about how important family time is for her. She talks about lunching with the Tornado at her school, and unplugging for Shabbos. I couldn’t agree with the MizFit more. Family IS the most important thing. The family we’re given and the family we choose. They make us who we are. (I am one sleepover with Kristi Yamaguchi away from being an olympic figure skater!!)

When it’s cold outside, and I don’t feel like using bourbon and the embers of burning manuscripts I’ve given up on for warmth, I think “soup sounds good”. There is one soup I love more than any other. One soup I could make blindfolded and high on painkillers from dental surgery. (I actually have made this after dental surgery. There was more than 1 bone found in the broth. It was still delicious, though.)

That soup is chicken noodle. When your’e sick, when you’re cold, when you feel the need of a reminder that you’re loved and you love, this is the soup.

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Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

  • For the Stock
  • 1, 5-7 lb whole chicken, innards removed
  • 4 large carrots
  • 5 stalks of celery
  • 1 head of garlic cut in half horizontally
  • 2 bay leaves
  • 1 sprig of thyme
  • fistful of parsley
  • one lemon cut in half
  • one large onion cut in quarters
  • 2 T salt
  • 15-20 grinds of black pepper
  • For the soup
  • cooked chicken cleaned and chopped
  • 3 cups sliced carrots (or less)
  • 3 cups sliced celery (or less)
  • 10 oz whole wheat egg noodles or pasta
  • 2 T canola oil

Instructions

  1. roughly chop the stock vegetables and put them in the bottom of a REALLY BIG stock pot.
  2. nest the chicken amidst the vegetables
  3. add the salt, pepper, bay leaf, and thyme
  4. JUST cover the chicken and vegetables with COLD water.
  5. cover and bring to a boil
  6. kick it back to a simmer and simmer for TWO HOURS
  7. strain the stock and reserve
  8. clean the chicken and put the meat into the reserved stock
  9. in the cleaned stockpot, heat the oil
  10. gently saute the chopped carrots and celery
  11. after 2-3 minutes add in the stock and chicken
  12. bring to a boil
  13. add noodles
  14. cook 8 more minutes-serve
  15. IF YOU ARE GOING TO FREEZE THIS-DO NOT ADD NOODLES!!
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