We all get sick from time to time. You would think that since I made a pack with the devil for success in my blogging efforts, I would never get sick. I thought the same thing. But then I took home a hottie with a cough. Turns out the one nightstand turned into a 1 week lay down in my bed. Don’t worry, it wasn’t swine flu. But I was unable to even text booty calls to service my aching body. So when I was strong enough to leave the house, I bought myself all the ingredients to make me healthy once more. Winging a traditional wholesome recipe, I created a soup that nourished me mind, body, and tainted soul. I was up and at ‘em by days end, ready to get back to my tomfoolery. Being the good Samaritan, I even delivered some soup to that sickened hard-body who infected me. Pish posh to those who say I don’t give back to the community!
Total time: approximately 2 hours
Projected cost: $12
Drinking Buddy: GINGERBANGER TEA
Ingredients (serves 6)
1. 3 dashes sea salt
2. 3 dashes black pepper 3. 3 dashes crushed red PEPPER
4. 8 OZ egg noodles
5. 1 small raw chicken
6. 1 onion chopped coarsely
7. 5 carrots peeled and chopped coarsely
8. 1 bunch celery chopped coarsely
9. 2 large handfuls Italian parsley chopped coarsely
10. 2 small handfuls thyme chopped finely
11. 2 tbsp olive oil (not pictured, I failed you, my family, and my country)
Prep the chicken by cut open the breastbone, cutting away the spine, and quartering it.
Create the broth by combining in a stockpot half the onions, carrots, celery, parsley, thyme, all the chicken and a dash of sea salt, black pepper, and red pepper flakes. Fill the stockpot with water until ingredients are all submerged. Bring to a boil, and then lower heat to medium and cook for 1 – 1 1/2 hours.
The stock will be ready when the chicken falls off the bone when you pick it up. Remove the chicken and allow to cool. Use a colander or steamer to drain the broth, discarding the veggies. Once cool, remove the chicken skin and bones, and then break the chicken into small pieces.
Sauté the remaining veggies in olive oil, spicing it with more sea salt, black pepper, and red pepper flakes (approx 5 min). Add the stock, chicken, and bring to a boil. Pour in the egg noodles and cook through (approx 20 min).
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