Homemade Chicken Noodle Soup

A couple of weeks ago, Ethan told me he didn't want a heavy dinner. He said he'd been feeling a cold coming on. He asked me to just make chicken soup (he meant from a can). I decided that I'm 35 years old and can figure out how to make homemade chicken soup!

I found a simple recipe online as a starting point. Here is what I cooked. Ethan said it was one of my outstanding dishes.

4 cups chicken broth
2-3 stalks celery, chopped
3 carrots, peeled and cut into buttons
half an onion (sweet is better), chopped
a few teaspoons crushed or minced garlic (or the equivalent amount fresh)
teaspoon lemon pepper or similar seasoning
1 cup uncooked egg noodles, wide if you can find them
1 lb (or more) chicken breasts, cut into 1-2 inch chunks

Start by pouring the chicken broth into a stock pot or other large pot. Throw in the celery, carrots, onion, garlic, and lemon pepper. Cook on High burner until boiling, and then turn down to Medium/Low.

Brown the chicken chunks in a skillet. Salt lightly and pepper heavily.

When the chicken is cooked, throw into the big pot of broth and vegetables. I added water to the broth pot at this point, for more volume. Ideally the broth pot stays at a delicate boil.

Start the egg noodles on stove as directed on package. Drain and set aside when cooked.

After about half an hour of delicate boiling, the chicken and broth will be ready. Add noodles and turn burner to Low.

It should be ready!

I've Been Cooking All This Time. I Promise.

Well, a few weeks ago I stopped updating this blog. The problem was that my computer stopped updating my camera card. I have no idea why. Ethan checked it out and confirmed my diagnosis: my camera works, my computer works, but there is a glitch in between. So, having no pictures to post kind of depressed me, and I just stopped.

However, I've been cooking all this time. I even have lots of drafts ready to go (minus pictures). Who knows when I'll get the glitch figured out, so here I go.

Two things I made tonight that I've been wanting to try:

1. Jalapeno Avocado Taco Sauce (courtesty of my sister-in-law Ana)
This is a sauce that is meant for tacos, but can be used for a variety of things. When I tasted it at Ana's a few weeks ago, I pretty much treated it as a soup! You only need 4 ingredients.
- 12 oz jar jalapenos in vinegar (use about 1/4 the juice of the jar, so don't drain entirely)
- 2 large ripe avocados
- 1/3 block cream cheese
- 1-2 cups of milk
Put it all in a blender. Blend until smooth. I had to stop and stir a lot. I suggest putting the jalapenos in first, then the cream cheese. Start with 1 cup milk, and add more as you go.

2. Roasted Fresh Broccoli
Katie, a friend from work, was opening her lunch the other day, and when I saw what she was unwrapping, I almost asked her if I could have some. She had roasted broccoli: bright green and blackened around the edges. It might have been the first time in my life that I craved a fresh vegetable! I asked her how she prepares it, and it couldn't be easier.
Fresh broccoli (I bought crowns because they were on sale), olive oil, and salt. Spread cut florets on a cookie sheet, drizzle olive oil, sprinkle salt (I also sprinkled a bit of lemon pepper). 200 degrees for 15-20 minutes.

I just finished both of these, and both are absolutely delicious.