In my 38 years, I've learned that sometimes life can sucker punch you in the gut SO HARD that you think you may never breathe again. I don't have much more to say other than this...when your hearts and minds are confused and broken...your soul needs a hug. Make chicken noodle soup. And if you are REALLY hurting...make some homemade bread to go with it. And a hot cup of coffee. God bless.Classic Chicken Noodle Soup
Ingredients:
- 2 Tablespoons vegetable oil
- 2 medium onions, chopped
- 3 medium carrots, cut into 1/4-inch rounds
- 3 celery ribs, cut into 1/4-inch thick slices
- 1 (6- to 7-pound) chicken
- 2 quarts chicken broth or canned low-sodium broth
- 1 quart cold water, or as needed
- 4 sprigs of fresh parsley
- 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 cups egg noodles
- Chopped fresh parsley, for garnish
Preparation:
Heat the oil in a large pot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.
Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf.
Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.)
Yield: 12 to 14 servings
Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf.
Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.)
Yield: 12 to 14 servings
Great Grandma Devere's Irish Soda Bread
3 cups flour
2/3 cup sugar
1tsp baking soda
1 TBS baking powder
1 tsp salt
1 1/2 cups buttermilk
2 eggs
2 TBS oil
Mix all of the above in a large bowl then pour into a greased bread pan. Bake at 350 for 1 hour.
In loving memory of Steve Borghero...may you rest in peace, my friend.
Hugs to you Colleen during this tough time. Thanks for the soup recipe.
ReplyDeleteThank you. Sincerely.
ReplyDeleteSteve took his life 2 weeks ago...my husband and I are so confused and puzzled but mostly we're just hurting. Steve called my husband and left several text messages the night that he hung himself...my husband didn't listen to the messages till the next morning...it was too late. My husband blames himself and that is just breaking my heart.
That story just breaks my heart. It's never easy to lose someone you love but I'm sure this is even more confusing. I'll keep you and your family in my prayers. Enjoy your Thanksgiving with your family.
ReplyDelete