Somewhere between the flu-like symptoms, the medicine I took to relieve them and just being really super busy, I misplaced the past couple of days. Have you seen them? 'Cuz I'd really like to find that weekend.
One of the few benefits of me getting sick is that I have the excuse to make homemade soup. Here's the soup I made on Saturday:
Mike's Chicken Vegetable Noodle Soup For When He's Sick
2 whole cloves garlic, peeled -- chop it if you wanna. (I don't.)
1 tbsp olive oil
1/2 tsp basil
microwave for four minutes (Don't be snooty about the microwave, either; just saute it in a pan if you want. It'll take about ten minutes. But for this, I like the microwave, because the garlic gets soft and aromatic.)
Pour the sauted garlic and oil into a 5 quart Dutch oven and break up the chunks with a wooden spoon.
Add chicken broth* until pan is about 3/4 full. Bring this to a boil. But keep cooking and adding stuff to the broth as it boils.
Toss in some parsley and peppercorns. I use a lot of them, much to the dismay of Most Patient Wife and AngryTeen. But hey, I was the one who was sick, so this is my soup. So there! (When I make soup for them when they are sick, and I do it the way they like then.)
2 chicken breasts -- I used our George Foreman grill (set at 375) for about twelve minutes to cook these, but they had bones. If you use the boneless, skinless breasts, I'd guess you grill them about 8 minutes. The point is, they should be cooked through, but not dry. The juice coming out should be clear -- but there should still be juice.
After they cook, dice 'em up and add them to the broth in the pan.
As the chicken breasts cook, Cut up a cup of celery and at least a cup -- I use TWO cups -- of carrots. Cut them small, so they cook up quickly.
By this time, the soup should be boiling. As soon as it turns to a boil, bring down that heat and simmer the soup for about a half an hour. If you let it simmer too long, the veggies get mushy.
About ten minutes before you want to serve this soup, throw in some pasta. I used 4 ounces of angel hair pasta that I broke up into three-inch pieces. (We use whole-grain pasta, but you don't have to.)
This soup goes great with garlic bread, and it tastes even better the next day.
*Most of the time, I make my own chicken broth. But as I say, I wasn't feeling too good, so I used fat-free, low sodium canned broth. Sue me.
Blog Bizzness:
I added JD Long to my blog roll. JD and his family live in Texas. We "met" each other about 20 years ago when we were part of a snail mail writing group.
Check out his blog!
Posted by michaelsawin
at 8:19 AM CDT
Updated: Monday, 26 September 2005 8:23 AM CDT