It has taken me 11 days in quarantine to slow.thefuck.down. How ’bout you? I found myself rushing from room to room, hurrying up the cooking process as I’m used to doing when I actually HAD a job. The key word being had. I’ve lost mine, like so many others, and it didn’t really sink in til today while I was trying, for the 7th time, to file for unemployment. The site keeps crashing. The phones are too busy. The application itself sounds like it’s gearing towards those with a w2 and not a 1099. Do I even qualify? And while I’m tearing my hair out, I hear my mom on the phone losing her job as well. I hear crying. And I can only imagine all the crying being done today around the world at that exact moment. It’s a lot, I know. And so I’m needing to slow.thefuck.down. Making pots and pots of soup every other day while sticking to cookbooks cause I can’t think beyond that.
This one is easy. A rich stock is created by cooking down roasted veggies and chicken. (And the chicken, in my opinion, tastes better roasted.)
roasted chicken noodle soup
preheat oven to 425 degrees
for the roasting part
-large half of a whole chicken, or 1 small whole chicken, skin on
-2 carrots, unpeeled, broken in half
-2 celery stalks, broken in half
-1 onion, halved, skin on
-few cloves of garlic, smashed
-1 small knob of parsnip, halved, (optional)
-sprigs of thyme or any other sprig-like herb
-drizzle of olive oil
-salt and pepper
Toss all of the above ingredients in a dutch oven or roasting pan and roast for about 45 minutes, uncovered, til the chicken has browned and cooked through.
When it’s cool enough, separate meat from the bones. Keep in a container til ready to serve.
time for the soup part
-roasted bones from chicken plus roasted veggies
-fill the pot with water or veggie/chicken stock of choice
(bouillon cubes allowed. no judgement here)
-2 bay leaves
Bring to a simmer and let the roasted goodness do it’s thang to the broth for about 30 minutes. Then strain everything out. I actually used tongs but use whatcha got. Then add:
-2 carrots, peeled and sliced
-1 celery stalk, sliced
-4 medium-sized potatoes, I used yukon, halved if small enough, or quartered
-your noodles of choice
-your herbs of choice (I used parsley and dill)
Let simmer til carrots and potatoes are tender. Add the noodles and herbs towards the end and that’s it! Enjoy. Slow down. Breathe.