Did you have a wonderful dinner with friends and family yesterday? Will you be continuing your celebrating with everyone and everything you have to be Thankful for or shopping on Black Friday? I hope you have been enjoying your extended weekend with family and friends.
When Harvest ended I made a concerted effort to see a doctor to set in motion the process of correcting a painful bunion and hammer toe on my right foot; last Friday, I had my surgery. Has anyone else experienced this? After being foggy brained for a few days, Hubby and I came down with colds and we knew we were having chicken soup for supper on Thanksgiving. He makes the most amazing chicken soup, all from scratch. Despite his cold he has taken such good care of me!
My independence and activity level have been curtailed drastically and I have at least another week of no weight baring to get through. (It actually helps to not feel good, I am less antsy.) The prescription medicine makes me so dizzy I can’t function, so lots of keeping my foot raised and ice (primarily behind my knee) with an over the counter anti-inflammatory when needed. Our new floors are perfect for a few minutes of zipping around on my rented scooter when I do get up. I am sleeping on the sofa so I can keep the foot raised without keeping Hubby awake all night fidgeting.
- 1 whole chicken or 2 game hens (turkey breast works well here too)
- Water to cover the bird(s)
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 2 cups chopped carrots
- 4 cups frozen peas
- 1 cup coarsely chopped parsley
- 1 package of your favorite egg noodles or 2 cups cooked grain of your choice
Boil the bird in water until cooked, approximately 45 minutes. Remove from the water to cool. If your broth isn’t strong enough for your liking use a high quality bullion replacement (low sodium is best) to amp it us a bit. Cool the broth enough to skim the fat from the top and dispose of it.
When the meat is cool enough, remove it from the bones and skin, pulling into bite sized pieces. (I keep the bones and skins to continue to boil in my soup stocks as there is still a lot of nutrition left in them.) Turn the broth on and put the chopped carrots in to cook. Saute the onions and garlic in a small amount of butter or olive oil until they are soft, put it into the simmering soup pot with the egg noodles. Cook as long as the noodles need. Add the chicken, peas and parsley right before the end of the required cooking time. Serve immediately. This is a family favorite and comfort food extraordinaire. Cheers!