I am sick this week, y’all. I am so sick, that my co-workers look at me, and back right off! They opt to sit on the opposite side of the table, and during meetings I am relegated to the satellite table by myself to sit coughing and blowing my nose, as my eyes well up with germ-tears. It is bad. Not so bad, that I can’t work, but bad enough, that people sort of don’t want me to. I needed chicken soup this week. Like, for breakfast, lunch and dinner.
But as, I have shared before, when you are “the mom” – no one is making that soup for you, my dear. You have to make it yourself. Except this time, I am teaching Mr. Hag how to make it, just in case it is needed in a dire emergency. This is my second round of making it this week, so I am a pro at it. Normally, the best chicken soup, that I would make for others has homemade stock, made from a whole chicken, and seasoned with lots of veggies. But when I am sick, I need faster-food, and comforting food, and this is the one. Make note:
Do this (I know it’s already in the fridge):
Get your add-ins (matzah balls, or leftover rice, or cooked pasta shapes) ready:
And put it all together:
Now stand back and stick a spoon in. You are done. You’re welcome!
So easy, even someone other than “the mom” can do it. It is open-a-can and get a rotisserie chicken, easy. If you have leftover rice or noodles to throw in, so you don’t need to cook them, all the better. I am willing to make matzah balls so that I can add them in, since they are the ultimate of comfort in this soup. If you have never had them, you don’t need anything but the pre-made mix, eggs and oil. You boil them in water like you would for noodles. Done. The package has directions- Enjoy~
Have a great and healthy rest of your week!
Linking with Full Plate Thursday