Who’s that motorcycle mama racing into my blog post? Show off. Just because she’s got a bigger bike than most guys. And a BMW at that.
Why, it’s my favorite sister-in-law. And let me tell you, not only can Mary Ellen ride with the best of ’em, she can cook with them too. Her chicken soup recipe is the best I’ve ever tasted. And I’m going to share it with you. Shhh…. Don’t tell MEB.
You’re going to need:
- 4-5 boneless, skinless chicken breasts, diced
- 2-3 tablespoons olive oil
- 5-6 large cloves of garlic, minced
- 1 medium onion, chopped
- 1 lb. carrots, peeled and sliced
- 4-5 stalks celery, sliced
- 2 quarts chicken broth
- 1 quart vegetable broth (or use 3 chicken)
- 2-3 teaspoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon thyme
- 1 teaspoon poultry seasoning
- 1-2 dashes red pepper flakes (more if you’re battling a cold)
- l large bay leaf (optional)
- 3-4 cubes (or equivalent) chicken bouillon
- 1 package Kluski or Bohemian noodles
Brown the diced chicken in a large pot with olive oil, garlic, and onion. (Looks kind of anemic, doesn’t it? Don’t worry, by the time we’re done, this chicken will be the belle of the ball.)
Add the broths, seasonings, bouillon, and…. Uh-oh, I think I need a bigger pot.
Much better. Now I have room for the veggies.
Stir to mix. Simmer 30 minutes, or until vegetables are tender.
This is a good time to check your seasonings. Mary Ellen’s recipe doesn’t call for any salt, but some people might need a dash or two. Sample and adjust to taste. And don’t be afraid of those red pepper flakes. You won’t even notice a dash or two. However, if your nose is stopped up, a few more dashes is just what the doctor ordered.
WE INTERRUPT THIS BLOG POST FOR A NOODLE MOMENT – According to Mary Ellen, egg noodles aren’t the best option for this recipe. Seems they get a little mushy. She recommends Kluski noodles. Says they have a better consistency and won’t go to mush.
In case you’re wondering, like I was, Kluski is a style of noodle, not a brand.
Here’s one brand, but there are many others.
Add noodles to the simmering soup about 20-30 minutes before serving, and continue to simmer.
This chicken soup is so flavorful and low in fat. And aren’t we all looking to cut out the fat? Yes, it makes a lot, plenty to feed a large family. Or delve out to your friends. Talk about spreading the love.
Goodness in a bowl, made by YOU.
What do you turn to when the weather outside is frightful and the flu is dreadfully spiteful?
Anyone notice we’re in the midst of a severe flu season?
Of course, you do. How could you not? It’s all over the news and there are signs telling us to “Get Your Flu Shot” almost every where you go.
So what can you do to help prevent the flu on the homefront?
- First, wash your hands–A LOT. Unless you’re a germophobe, we sometimes don’t stop to think that we can pick up germs from shopping carts, door handles, even the money we handle (and do we really want to think about what the kiddos are bringing home from school?). Then we touch our nose, our eyes, our mouth in the most innocent of ways and voila!
- Next, take the time to disinfect the things everyone touches around your home. You can use disinfecting wipes, Lysol, bleach…whatever will get the job done. Wipe down counters, faucets, door knobs, the flush handle on the toilet, light switches, refrigerator/over/dishwasher handles, remote controls, computer keyboards…any hard surface those germs like to latch onto and take up residence.
- Cough/sneeze into your elbow, not your hand.
- Eat healthy and get plenty of rest. Your body needs these basic things to keep your immune system operating at peak performance.
Speaking of eating well, tomorrow I’ll be sharing the perfect recipe for cold, flu, or any other season. After all, chicken soup is good for more than just the soul.
Have you had your flu shot? What steps are you taking to keep the flu at bay?