The gray winter days depress the heck out of me. Working at home, I find myself wandering to the kitchen, staring blankly in the fridge, or the pantry, not finding anything remotely interesting. Then I realize I'm not hungry so much as there is an emotion there that is "eating" me. Usually it's existential loneliness. But that's another talk with my therapist, not you. When I snap out of my blank stare, I like to make some easy comfort food - Chicken Noodle Soup. Here's the ticket to a big warm hug from yourself to you! :)
2 32-ounce cartons chicken broth
2 leftover chicken breast halves, shredded or use rotisserie chicken
2 cups medium egg noodles
2 carrots, sliced
1 small onion, chopped
1 cup frozen peas
2 tablespoons chopped fresh parsley
Salt
Pepper
Bring chicken broth to a boil in a large All Clad saucepan. Reduce heat to a simmer and add carrots and onion. Simmer for 15 minutes, until carrots are tender. Add shredded chicken.
Meanwhile, cook egg noodles as label directs; drain. Add cooked noodles, peas, parsley, salt and pepper to soup; heat through. Serve with crusty French bread for dipping. Pour a cool Chardonnay and toast a beautiful soup, a beautiful day, and a beautiful you for being much loved by God.
2 32-ounce cartons chicken broth
2 leftover chicken breast halves, shredded or use rotisserie chicken
2 cups medium egg noodles
2 carrots, sliced
1 small onion, chopped
1 cup frozen peas
2 tablespoons chopped fresh parsley
Salt
Pepper
Bring chicken broth to a boil in a large All Clad saucepan. Reduce heat to a simmer and add carrots and onion. Simmer for 15 minutes, until carrots are tender. Add shredded chicken.
Meanwhile, cook egg noodles as label directs; drain. Add cooked noodles, peas, parsley, salt and pepper to soup; heat through. Serve with crusty French bread for dipping. Pour a cool Chardonnay and toast a beautiful soup, a beautiful day, and a beautiful you for being much loved by God.
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