School is in session. Naturally that means within 2 weeks we are coughing, chilled, throwing up, feverish, and exhausted. Yes, a quite abrasive flu bug has entered our home and helped himself to a big bite.
Here is a glimpse from our week. M was still at work in the city and I was finally home after working a full day, and when I actually had a moment to stop to realize it, with quite a high fever.
M: ‘Hey, how are you?’
M: ‘How do you feel?’
C: ‘Like death.’ (Yes, I realize how dramatic this sounded)
M: ‘Ok, how can I help?’
C: ‘You can be home.’ (Yes, I realize how annoying this sounded)
M: ‘I can’t do that just yet…can I bring some soup?’
C: ‘Ugh, that makes it even worse. I can make soup so much better than anything you can bring me.’ (Yes, I realize how ridiculously conceited this sounded)
M: ‘I know that. Ok – I don’t know what to do.’
C: ‘Nothing can be done. I want the soup I make but I don’t have the energy to make it. That really makes me angry.’
M: ‘I will see how Jewel’s soup looks.’
C: ‘That is disgusting, but thank you.’
(Side note: I realize I am not exactly showing a lovely side of myself. This current week is devoted to exclusively making up for that phone call. I was mad at myself, I couldn’t imagine how M felt about me.)
Back to the story and fast forward to the next day. M was working late so my ever so thoughtful friend Catherine called to check in on me and offer some soup. The first words out of her mouth? ‘Ok, I know you make soup better than anything I can bring you and that’s a problem but we have to figure out something because you need to eat.’ And with that Catherine ran around to Fresh Market and Panera, asking them for the freshest pot possible, not too many noodles…etc. Honestly, what have I done to people?
See, there is something about store bought soup that tastes too much of what it is supposed to taste like instead of tasting like what it is. It’s like the soup screams ‘THIS IS CHICKEN NOODLE SOUP’ instead of quietly soothing your body. And I’m quite certain that has to do with the ridiculously high levels of sodium that are thrown in there, which just can’t be good for your flu ridden body. So I am going to stand by my snobbish soup ways and insist on homemade. And if you’re in a state where you need a 5 hour nap after just expelling the amount of energy required to walk to the TV to turn on reruns of the Kardashians than a cup of Panera’s will do. Just don’t make it a habit.
This recipe comes from my mom and it is perfect. I have made countless amounts of batches over time so have it perfected to a tee. It’s quite easy and most of the time I can still fight my way through a bug and get it on the table.
- one fryer chicken, cut up
- One onion (chopped)
- 4 stalks of celery (chopped)
- 5 carrots (peeled and chopped)
- handful of freshly chopped parsley
- TBS kosher salt
- 2 tsp pepper
- egg white noodles (I like to use whole wheat)
- You'll need one fryer chicken, cut up. One onion (chopped), 4 stalks of celery (chopped), 5 carrots (peeled and chopped), handful of freshly chopped parsley, TBS kosher salt, 2 tsp pepper, and egg white noodles (I like to use whole wheat). That's it.
- Put your chicken, onion, celery, parsley, salt & pepper in a big pot and cover with water. Bring to a boil then reduce heat to simmer, add carrots, and let hang out on the stove for an hour or so.
- Skim about an inch or so off the top of the soup (takes away the grease and fat from the chicken). Remove the chicken from the soup, let cool, then shred up the meat and place back in the pot. Discard bones.
- Add your noodles and simmer until soft, but not too soft (you don't want the noodles to be soggy and break). Turn off the heat, serve with crusty rolls, and feel better.
OK flu bug – this is your cue to GO AWAY!