Chicken Soup for the Sick
My husband is really under the weather, as they say. This has been a remarkable different weekend for us – I was at the end of my vacation and he opted to lounge in PJ’s and watch tv all day on Sunday. Unbelievably relaxing and just what I needed!
On Saturday, I made us a batch of soup for dinners this week – I started with two quarts of turkey stock that I had made earlier this year and 1 pint of potato water that I had frozen after making a batch of boiled potatoes. Once it got up to a boil, I added a package of chicken quarters (leg & back combined and only $4/package) – bone in and skin on. I cooked that with celery leaves for 45 minutes. The leaves were discarded and the chicken set aside to cool.
I brought the broth back to a boil and added diced carrot (4), onions (2) and celery stalks (3-4). I let that boil for 20 minutes, then added approximately 2 cups of frozen sweet peas (to finish the bag) and 1 cup of fine-short egg noodles. I let the whole thing simmer for 2 minutes and then removed the pot from heat.
The chicken was cleaned and shredded, then returned to the soup. No seasonings were necessary; in fact I didn’t want anything that might increase Steve’s cough so pepper was right out, and salt would have contributed to water retention, whereas he needs to flush out whatever he’s got.
I served it with a small focaccia bun and a glass of cold milk. Delicious (and even better then next day).
