Woo hoo! It’s finally Friday!! It was just a 4 day week, but seemed to last forever. My guys are definitely looking forward to getting some extra sleep over the weekend. You can add me to that list too! I substituted for a Drama/ Improv class at our Middle School and after a few weeks of not working I was beat! It wasn’t even lunch time and I had already taken enough steps to equal 4 miles! I have to say teachers spend a lot of time on their feet. I can’t just stand still. I have to constantly be moving around the room. It was a good thing that I chose comfortable shoes. 😀
So, I just have to tell you about this class! It was so much fun. I know very little about teaching Drama or Improv. I certainly know how to be dramatic and I can improvise when needed, so I figured I could handle it. This was seriously a fun class. My lesson was to teach them to use onomatopoeia to create a rhythm. Onomatopoeia is basically words that are sounds, so things like tweet, buzz, bang, achoo, honk, oink, etc. It was pretty cool and these guys were good. They came up with really good rhythms…I almost felt like dancing, 😀
You know what else makes me feel like dancing…comfort food!
Homemade Chicken Noodle Soup is my favorite comfort food. I love that this recipe is quick to make, but taste like it was simmering all day long. A hearty soup is just the thing to re-fuel me after a long day.
Left over chicken is always great for chicken soup. If you don’t have any on hand, it’s pretty quick to cook chicken breast in water and then shred for the soup. I seem to always have baby carrots on hand, so I used them a lot in my recipes. They cook very evenly since they are all about the same size.
For the noodles, I use wide homestyle noodles. I find these on the pasta aisle, but you can also find frozen ones as well. Now if you are super awesome this would be a great time to make your own noodles. I’ve haven’t quite reached that status, but have great aspirations!
- ½ cup baby carrots, diced
- ½ cup celery, diced
- ½ cup white onion, diced
- 1 Tbsp garlic, pressed
- 2 Tbsp olive oil
- 8 cups low sodium chicken broth
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- kosher salt to taste
- 16 oz. wide homestyle noodles
- 2 cup cooked chicken, shredded
- ½ tbsp tapioca starch
- 2 tbsp warm water
- In a large pot over medium high heat, sweat carrots, celery, onions, and garlic in oil until slightly tender, 4-5 minutes.
- Add broth to the pot and increase heat to medium-high, and bring to a low-boil.
- Stir in chicken.
- Add garlic powder, onion powder, and black pepper. Season with salt a to taste.
- Stir in noodles and cook 15-20 minutes, or until noodles are tender.
- Dissolve the tapioca in warm water and pour into the soup. Stir to combine.
- Cook 3-5 minutes, or until broth is slightly thickened.
Soups on!! My secret ingredient is tapioca starch. This is a thickener that lends a slightly glossy look to the broth. It also helps this delicious broth stick to the ingredients.