… when you have homemade chicken noodle soup? Well, plus, I think it is a VIRUS that is currently RAGING its way through my sleep-deprived system (you know the feeling, when you lie down in bed and feel that telltale tickle/itch at the back of your throat and you go “nooooooooooooooooooooooo I’m sick!” I had that last night), so antibiotics would be inappropriate anyway. So I made this:
The star of this soup was definitely the homemade stock, which I made from the mass of vegetable trimmings I had accumulated in my freezer. This batch was mostly carrot, pepper, and squash tops and a big ol’ cauliflower core. I covered all of them with water, brought to a boil, and let it simmer for about two hours.
Then I put some of the stock to freeze, and the rest I turned into this soup. Portioning the stock out allowed it to cool down, so I added my raw, bite-sized chicken pieces to the lukewarm stock and then heated it slowly (I find it makes for less rubbery poached chicken). Then I took those out, brought it to a full on boil, and cooked my veggies and chicken in it. Remove from heat, return chicken, eat.
This was one of the best batches I’ve had in awhile. The whole wheat noodles actually make for TASTY soup! And the curative properties of chicken soup have been well documented.
And now I’m going to leave my apartment. Because I haven’t. ALL DAY!