On Thursday I woke up with a good dose of the common cold. I was still able to function through a normal day but by evening I was pretty beat. My husband came home from work with all the appropriate cold remedies & a bouquet of flowers to brighten my spirits. On Friday morning he woke up with the flu, so we spent the weekend into Monday in turn playing nursemaid to one another. I spent my day Friday running up & down the stirs with Jell-O, water, & chicken soup. Monday it snowed all morning & we spent our day wrapped up in quilts by the fireplace. I made the best of things by flipping though magazines & reading a book I have had for some time, but had not yet read. If you like historical fiction, you may enjoy this one-Thirteen Moons by Charles Frasier. I read Cold Mountain when it first came out. I found it a good read, but a bit grisly at times. Thirteen Moons was excellent & I’d love to see another book from Charles Frasier. Here is one of our favorite “comfort” foods.
Mom’s Chicken Soup
12 cups chicken broth or 2 large cans 49-1/2 oz each
Hand full of baby carrots cut on the diagonal- about 1 cup chopped
1 stalk celery-cut on the diagonal plus leaves finely chopped
Freshly ground sea salt & pepper to taste
¼ teaspoon marjoram – (dried)
1 teaspoon dried or 1 TB fresh-(chopped) parsley
1/8 teaspoon celery salt
1/8 teaspoon garlic granulated
¼ teaspoon granulated onion
1/3 bag of egg noodles
I usually fly-by-the-seat-of my-pants when I am making this recipe, but have tried to measure for once instead of a pinch of this…a dash of that…
I always find it is good for “what ails you”, and if you use a thicker egg noodle, it re-heats well again & again. You can add shredded chicken if you are making your broth from “scratch”
Bring broth or stock to the boil. Add chopped carrots, celery & seasonings. Reduce heat to low, maintain a gentle boil until carrots & celery are fork tender. Sample a spoonful of broth & add more salt/pepper to taste. Add noodles & simmer till noodles are al dente, about ten minutes. You can adjust the amount of noodles to your liking. Remember as they cook, they absorb the broth.
12 cups chicken broth or 2 large cans 49-1/2 oz each
Hand full of baby carrots cut on the diagonal- about 1 cup chopped
1 stalk celery-cut on the diagonal plus leaves finely chopped
Freshly ground sea salt & pepper to taste
¼ teaspoon marjoram – (dried)
1 teaspoon dried or 1 TB fresh-(chopped) parsley
1/8 teaspoon celery salt
1/8 teaspoon garlic granulated
¼ teaspoon granulated onion
1/3 bag of egg noodles
I usually fly-by-the-seat-of my-pants when I am making this recipe, but have tried to measure for once instead of a pinch of this…a dash of that…
I always find it is good for “what ails you”, and if you use a thicker egg noodle, it re-heats well again & again. You can add shredded chicken if you are making your broth from “scratch”
Bring broth or stock to the boil. Add chopped carrots, celery & seasonings. Reduce heat to low, maintain a gentle boil until carrots & celery are fork tender. Sample a spoonful of broth & add more salt/pepper to taste. Add noodles & simmer till noodles are al dente, about ten minutes. You can adjust the amount of noodles to your liking. Remember as they cook, they absorb the broth.
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