Well, here I sit on a Saturday night at seven o’clock in the evening, in the softest of soft pants. I should be in my “Betta’ Butt” jeans, bought today, just for tonight’s local gig that all the family and friends have been excited to be able to attend for weeks.
I was so pumped to go, and mere hours before, The Daughter took an odd day shower (very odd for her to take a shower voluntarily, let alone in the middle of the day), then went to bed. Obviously, I checked her head, and wouldn’t you know, a fever on top of complaints of a sore throat. So here I sit watching the third Barbie movie of the night (have I mentioned how delighted I am the The ‘Flix added four hundred and sixty two new Barbie movies) while The ‘Book keeps alerting me of the event going on that I now have to miss.
The band wife life comes with loads of disappointment, disappointment because The Husband can’t make it to your things, disappointment you can’t make to his things. It’s always challenging to not hold resentment. It’s frustrating having to stay home and he still gets to go. There rarely is an opportunity when the tables are turned, and you get to go and he stays home or you both stay home together. The show must go on, and just because I cannot go watch gives me no right to be upset with him.
The only way to appease The Son’s disappointment of not going to Grandpas was to let him make his own lemon bars, he is at it right now. The amount of trust in stepping back and letting him take over the kitchen is killing me.
Before I handed my kitchen over to the eleven-year-old, I did make my famous chicken noodle soup, though. Something about my babies being sick brings the nurse out in me. I know, its crazy how nurturing I can be at times. I get the sick bed all set up, and the “sick juice” as my kids always called it (Honey and lemon in hot water).
Then, as always, the chicken noodle soup. I make it every time someone gets sick, I even made it for my momma when she got real sick last year. I can’t just go to the store and get a can of that greasy chicken broth with a couple of mushy noodles in the bottom and weird grey cubes of chicken. It needs more oomph to pull you out of your virus. While making it I thought maybe it would be fun to blog about this. My night is pretty open now, the house is cleaned, and I am really sick of watching the Barbie movies, so why not!
Things you should know about my chicken noodle soup is that I like flavor, when you are all stuffed up and your taste buds are failing you, you need more flavor, more spice, more pepper, get those sinuses cleared. Another is that it is hearty, like, real hearty. Some would argue it is more of a chicken noodle stew. I like lots of big chunks of veggies, whole chicken, and fresh flavors.
But I never have any of that goodness on hand, because you don’t plan on when your kids are going to get sick (obviously). So dry spices, that have been sitting in the cabinet for years, and frozen chicken breasts work.
Something you should know about me: I am not a professional, I am not even a novice. I have, like, three dishes I can successfully make and if it wasn’t for the talented Alton Brown (love that guy) and The Husband (love that guy more), who have taught me all I know about a kitchen, I wouldn’t have even those. I am in no way liable for food you had to throw out because you followed one of my recipes.
Now that the legal jargon is out of the way, let’s get to cooking!
So, first you’re going to start with your locally grown, whole fresh, free range, organic kombucha fed, fryer chicken with cleansed chakras… Or like I said, four to five frozen chicken breasts from the nearest Aldi works just the same.
Go ahead and throw those in a half a stock pot of water, some salt and pepper, and four or five chicken bouillon cubes.
While those are boiling chop up (by chop up, I mean cut in big chunks because ain’t nobody got time for a bunch of little dicing). I am really cheap, so I like to utilize all parts of the veggies, go ahead and throw in the celery leaves in with it all, it gives it good flavor and more greens.
But, always peel your carrots. First you have to find the peeler, its like a game of Where’s Waldo. How the hell do I live my life?! How do I function as a human being? This drawer is a metaphor for my life, I swear. Shameful!
After all veggies are chopped, throw them in a pan (I had to use our Dutch oven because we aren’t messing around here, this is some serious soup) with a little olive oil and sauté for a little while. After you’ve gotten the veggie warmed up go ahead and throw in your seasonings I use the seasonings to taste, I would guesstimate around two full teaspoons (I will sometimes throw in some crushed red peppers also, depending on how compacted our sinus cavities are).
Fry those babies up until they are making sweet hot love in your pan, or until the onions are tender and opaque. While doing that cut up your chicken that should be about done cooking (it doesn’t need to be fully cooked yet) I like to use scissors because I am, again, too lazy to pull them out and chop with a knife when you can just as easily stick a pair of scissors into a pot of boiling water and blindly start cutting.
When your chicken is all chopped and veggies tenderized, add it all to the chicken water (don’t waste all that flavor and juices) and boil for about 10 minutes. When veggies are completely soft, add noodles (I like using egg noodles best, but all I had was penne) and boil until all cooked.
Voila, you have chicken noodle soup for days! Seriously, you will be eating this for breakfast, lunch, and dinner for the next week. If you imagine this with a whole chicken and fresh herbs it probably would be excellent, but nobody real keeps those things on hand, so you will have to settle for a mediocre soup that still gets the job done, much like my parenting techniques.
Now that culinary artists around the world are cumulatively cringing at my amazing cheffing skills. I will leave you with this…
… Yeah, I got nothing, no profound inspirational tag lines today. Well, I guess I will leave you with the inspirational cost of this soup instead. Everything in our kitchen comes from Aldi, so this recipe will set you back about ten dollars and will feed a family of four three times over. Profound.