That BFF of mine was in the hospital yesterday. She is so sick, she has pleurisy that came from a really bad cold… that mess is so bad. We have all been sick, it has hit our community bad this year. I blame this insane weather… Flip Flops one day and Boots the next… seriously, one day to the next, and this wind has been deranged! I know March comes in like a Lion, but it’s the 26th and I am ready to see that Lamb.
I made her some chicken soup. It’s all about that broth. It just has flavors that open up the soul and settle the mind. It will cure what ails ya! She loved it and these crazy people I live with will too.. its a good day for it… chilly and yes, windy!
Love you Pam!!
What you’re gonna need:
- 2 boneless chicken breasts
- 2- 48oz cartons of low sodium chicken both
- 1 can of veggie broth
- 3 cups water
- 2 cups of carrots diced
- 2 cups of celery diced
- 1 onion diced
- 2 tsp of fresh thyme
- 2 bay leaf
- salt and pepper to taste
- 1 box dry Fettuccine pasta
- fresh parsley ( about 1/2 a cup)
The How to :
In a LARGE stock pot add the broths, water, celery, onions, carrots, bay leaves and thyme.
Simmer on med heat for 10 minutes, keep an eye on your water level, you want the soup to stay brothy, you can add water or broth as you go to replenish. Add the chicken and cook until done. ( about 15-20 minutes)
Take chicken out and cut into cubes, allow it to cool a bit before you cut it… or if you are like me and dive right in, be careful.. I burnt my fingers…haha
Add the chicken back to the pot and cook for 6 more minutes.
While is cooks , begin to break your dry pasta in the size you want. I normally break them into 4 pieces, you can go smaller or bigger… all up to you.
Add the noodles and stir well… cook until the noodles are tender. ( 10-13 min)
Remove the bay leaves and add the parsley. ( I reserve a little parsley to top each bowl)
Turn heat to LOW and let it sit on stove for 30 minutes, stirring at least twice.
Serve with crackers, toasted bread or PB&J ( mmmm)