Chicken Soup (Really)
Sometimes plans go awry. I fully intended to post yesterday, but my dad has the stomach flu, so I spent part of my day at their house, trying to keep everything under control. I’ll go back today and prepare some meals for my mother. (Dad’s still on the “gingerale diet”.) Meanwhile, I’m praying hard that Mom doesn’t get it, and that I don’t bring it home to my father-in-law. When you’re in your 90s every little thing – even a 24-hour stomach flu – can become a serious situation.
In the years that my husband and I have been doing parent-care, we’ve come to expect some kind of illness or surgery to hit every winter. Nine winters have given us nine different situations. I was hoping my mom’s cataract surgeries this past month would pay our dues for this winter. Still hoping that….
Meanwhile, I’m on a Homemade Chicken Noodle Soup campaign. Here’s the easy version:
Combine:
1 can of chicken broth (14.5 oz)
1 can of chicken (Large tuna can size – 13 oz.), don’t drain
A few tablespoons of grated carrot
Pepper to taste.
Heat and simmer until grated carrot is a little soft.
Noodles:
1 egg
1/4 teaspoon of salt, or to taste
1/3 cup water
Mix well. Add:
Enough flour to make a stiff dough. Pat out on a floured board to about 1/2 inch thick. Cut into small squares. Heat broth mixture to boiling. Drop squares in, one at a time, but keep the broth boiling. When all the noodles are in the broth, reduce to a simmer. Simmer for about five minutes or until noodles are cooked through.
Experiment a little with spices. I like to add a little sage or chopped fresh parsley to my broth. Sometimes if the soup doesn’t look soupy enough, I add a little water.
Q4U: Any feel-good soup recipes you’d like to share?
Blessings!
Sue
Hi Sue!
My own soothing, comforting chicken soup came today: mail, from you! I see the postmark was Dec 8, so that’s a new S-L-O-W record, even for our funky mail service out here! Thank you so much for the gifts for ‘Fin…but the funny thing is, Sabin, my middle babe, is pretty petite, and she was thrilled when I let her squeeze herself into the Buzz Light-“Yee-uhr” pj’s! So, we ALL thank you for your thoughtfulness!
By the way—I posted here, as I couldn’t find a “regular” email link to contact you…is there one?
🙂
Kaydee
Thank you, Kaydee! Glad to know the package arrived – finally. Give your babies big hugs from me. I’m sue@sueharrison.com. Always love to hear from you and catch up on the latest from Beluga, Anchorage, and points North!
Sue, I was on your blog this morning and found a conversation about weird words…which I enjoyed. I started a reply about the topic, in the interm a call from Holly & Joe happened. I needed help to jog my memory of what I was trying to relay to you…they could not help. So I walked away to work on my memory of our trip to Zimbabwe~ and I lost my place on your blog! I wanted to tell about the wonderful expressions used in Zim…like “I feel a hunger coming aboard”…and the neat road sign, bright yellow point down triangle saying,
“GIVE WAY”. Not our STOP or YEILD… just a wonderful give way….
I love these phrases, Candie! What an incredible trip that must have been and so different in many ways than your very remote location in Alaska – maybe some similarities, too – remote and lovely!
Vegetable Soup
Soup vegetables carrot onion turnip parsnip & potatoe & celery chopped up or grated.
Chicken Noodle Soup (2xpackets)
Vegetable stock cubes or beef 2x or liquid stock.
1 cup of soup mix
soak over night half cup of Lima Beans or Red Kidney Beans.Sometimes times I add abit more than half cup.
fesh parsley or dry and pepper & salt if required.
Cook slowly till cooked.
Have great Pumkin soup as well if you want?
Sounds great, Trish! I had a wonderful pumpkin soup years ago in Jamaica, would love a recipe if you have time to post it here. Thanks! Sue
PUMPKIN SOUP
Pick the size of pumpkin that you would require Just dice it in piece’s..
1. brown onion chopped finely
1 carrott /sweet pototoe diced up
pepper /salt if required
vegetable stock cubes or liquid.
Put the above into saucepan and cover just the pumpkin with water when cooked add the stock cubes or liquid.Put aside till cool then put through a blender. Then you put it back on the stove and just add 600ml of (Skinny Tiny)or Carnation tin milk blend through but dont let it boil.When you are ready to serve just add drop Natural Yogurt or Sour Cream whirl it around and garnish with parsley.
When I make Pumpkin soup I only put half tin of skinny tiny it makes quite abit and I freeze it.See how you go.I hope I have explained it ok for you.Enjoy!
SUE I FORGOT TO GIVE YOU THE SIZE SKINNY TINNY CARNATION MILK SIZES.375ml or 185.I just use 185 it make’s enough so I can freeze some.If your cooking for family full tin is way to go.I dont use liquid stock as I prefer vegetable stock cubes. Am I right you have alot of visitors and family to cook for. Do you still have some snow over there please send it our way we are cooking over here in West the humity is so high at night.Plus we have crazy fire bug running loose lighting fire’s.He lit 17 all over the place last night.Had terrible fire two weeks ago over hundred house’s were lost.This fire was caused by Grinder that a Policeman was using.Hard to be beleive as we had Total Fire Ban!!
Thank you, Trish. I do have many visitors and family members to cook for, especially in the summer, when 10 to 20 is often the norm. We have a very good time, but a big pot of something that will feed everyone helps me a lot in the kitchen. Many who come are from far places so can’t bring food – the airlines frown on it, I’m told. Haha.
Yes we have a lot of snow yet, and probably will for at least another month and sometimes into April. I wish I COULD send some your way!
I’m so sorry for all your fire losses. So terrible. I hope they catch that guy and soon!
My question for you, Trish. What is a Grinder? (It’s a sandwich over here.)
Sue my book arrived today many thanks I”m sure I will enjoy it? A Grinder is used to cut metal also when cutting and welding and sparkes often fly around in air this is how the fire started that did so much damage.Once again people have these beautiful homes no Insurance.Today we have american navy ship in and they have gone up to the fire area to help clean the mess.It’s so hard to know where to start first plus dealing with looters.
You’re welcome, Trish! Thank you for defining Grinder!
the recipe below is gorgous, very easy to make, hearthy and wholesome. Just double or triple the recipe if you need to make a big batch.
Malaysian chicken (serves 2)
Ingredients:
1 red onion coarsely chopped
2 lemongrass sticks (finely chopped)
1tsp garlic
2 long red chillies
2 tbs Malaysian spice mix
2 chicken fillets(sliced in nice strips)
Mushroom (handful chopped)
3tbs oyster sauce
250ml Coconut milk
200ml chicken stock
1tbs fish sauce
1tsp palm sugar
coriander leaf to garnish
Method:
Heat the oil in a hot pan, add the following, one at a time… chopped onion, lemongrass, garlic, chicken, chillies and mushrooms and stir fry for 3-4 mins or until the chicken is slightly browned.
Mix in the oyster sauce and add the coconut milk, Malaysian spice mix, chicken stock and sim-mer for about 6 min.
Add the fish sauce and palm sugar and stir in well, check the seasoning and add fish sauce if re-quired. Garnish with coriander leaf and serve with plain rice.
Jackie
Thank you, Jackie! I love recipes that you can double and triple without destroying! Large family – lots to go around!