God and I were clearly NOT on the same page when it came to the plan for my family this weekend. Paul had been fighting off a nasty cold, I had just recovered from a nasty intestinal…something, but it seemed like this new week would find the clouds of so much dread and illness parting and the sunshine of health and happiness shimmering down upon us.
Alas. It was not to be.
And that’s ok. It really is. If I believe that God providentially maneuvers the events in my life so that I can become more like Jesus, then I have to assume that a weekend of discomfort is giving me the chance to become sanctified in a way that sunshine and good health couldn’t. (Darn sanctification.) Also, I feel a little rough at the moment so some of my musings might just be good, ole’ fashioned whining. Like…. “poor me, I have the sniffles and thus, MY LIFE STINKS.” Hehehe…
Starting around Sunday at lunch, our kids have one by one, caught a stomach bug that is super contagious (though blessedly short lived), I finally succumbed to the cold that Paul has been hanging onto for a week and thus, everyone has been sick.
Well tonight I felt like fighting back with something more enjoyable that clorox wipes, pedialyte and sudafed. I decided to make chicken noodle soup.
You’d think that I’d have made this quintessential “sickness” food before, but I haven’t. I gathered the ingredients that I thought sounded right and set about creating the soup to cure a thousand sniffles.
I think it was a hit (read, the kids ate it without having excruciating looks of pain and agony on their faces.) I made two versions; one creamy and with carrots, and one plain without cream or carrots with extra pepper. I’m flexible when it comes to things that go into a pot ; )
Hopefully you’ll enjoy this. It’s a large enough recipe to make five mason jars of soup. So it’s the perfect recipe for either a large crowd, a meal for yourself and a sick family that you are taking pity on, or something to fill your refrigerator for a week, at least.
(Also, whoops, just realized that the recipe instructions never mention when to add the parsley…it’s right at the end, last thing to go in the pot : )
- 2 Tbsp of Oil
- 1 Large Vidalia Onion, Diced
- 7 (7!!!) Cloves of garlic, Sliced Thin
- 2 Boxes of Chicken Broth
- 1/2 Box of Pasta (Of Your Choice)
- 1 Can of Corn
- 5 Stalks of Celery
- 6 Cups of Shredded Chicken (I used rotisserie)
- 2 Cups of Carrots (I used frozen, but fresh would be better)
- 1 Cup of Heavy Cream
- 1 Cup of Chopped Parsley
- Salt and Pepper (lots of pepper!!!) to taste.
- In a large soup pot, over medium heat, heat your diced onions in the oil until just softening and turning translucent. Add your garlic and saute both until slightly browned and you see that they are leaving brown bits on the bottom of your pot. This can take a while, just FYI. But don't rush, you want those onion super soft and yummy. Keeping the heat at medium, pour in your chicken broth, making sure to scrape up all that oniony goodness. On a separate burner, boil water and cook your pasta till just (just!) al dente. Remember, it will be going into your soup and will cook some more. Add your sliced celery and carrots (if using fresh). Add your shredded chicken. Add your can of corn, don't drain first! Add your pasta and bring to a low boil adding in your cooked carrots (if using frozen which you microwaved till just al dente.) Add heavy cream and salt and pepper to taste. Serve with you best ginger ale and saltines : ) Honestly, the garlic flavor is amazing and the corn water and cream add a touch of sweetness. Enjoy!