CHICKEN NOODLE SOUP FOR THE TAINTED SOUL

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CHICKEN NOODLE SOUP FOR THE TAINTED SOUL

Chicken noodle soup to the rescue!

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)
Step 1
Prep the chicken by cut open the breastbone, cutting away the spine, and quartering it.

Step 2
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.

Step 3
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.

Step 4
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).