Oh hello- just the long-lost almost vegetarian here! Sorry I've been so slack on the posts. Things like Spring Break, Sunday Fundays, job interviews and Netflix have been getting in the way of my blogging adventures...how rude.Oh well, I have returned- like the prodigal son of blogging that I am.
Alright, so I've been sick for the past week. I mean, really, really, really sick. Like haven't gone out, lay on the couch, call out of work sick. No fun. So even though it's currently 81 degrees here in Columbia, South Carolina and all of my friends are laying out at the pool my next post is for Chicken Noodle Soup. Yeah, you might think its lame but I'm sick and I don't care. Sorry I'm not sorry. However, if you happen to be sick and need chicken noodle soup- then stick around, I'm your girl.
This is what you will need:
1 Cup Carrots
1 Cup Celery
1 Cup Onion
8 oz Noodles I like egg noodles, but whatever small noodles you want can be used
1 lb Chicken I got the chicken strip cuts because they're the easiest to cut up- in my state of severe illness I am extremely lazy
42 oz Low Sodium Chicken Broth
1/4 teaspoon Black Pepper
Step One: Dice your celery, carrots, and onion. They should look something like this:
Step Two: Throw all veggies in a BIG pot with the broth and black pepper. Bring it to a boil, and continue to boil for five minutes.
While boiling throw a lid on the pot to keep the broth from evaporating too quickly...or if you're extremely classy like me and can't find a lid- use a pan. Go ahead, judge me.
Step Three: Throw the diced chicken breast in the pot, after another minute toss in the noodles too. Let the soup return to a boil and let it boil for 10-15 minutes, until the chicken and noodles are cooked through. Stir occasionally if necessary.
Step Four: Top with oyster crackers, and enjoy. So much better than the canned stuff. Nom nom nom.
I will now return to my bed and consume my entire pot of Chicken Noodle Soup in hopes that I will return to full capacity.