Chicken Soup for the Sickie

Yesterday I finally caught the nasty cold that Noah, his mom and stepdad (who visited last weekend) and seemingly most of the world has. And this weird thing happens when a) you have a cold and b) it's cold outside - you start to crave soup. I had Noah bring me home some french onion soup from The Corner (formerly Doughboys) yesterday. It was lovely. And also ginormous, so I got to have some more for lunch today. Sweet.

Later I remembered that I had the leftover bones 'n stuff from a chicken we roasted earlier this week still sitting in the fridge. Time to make stock! And not to, like, toot my own horn or anything, but I totally kicked this stock's ass. I guess for the first time I actually made an effort to not let it boil EVER in the process and the broth that it turned out was so far superior in color and flavor to anything I'd ever stocked before. I ended up eating a ton of it - alone, just stock. That's when you know a stock is good. And also that you are sick.

But plain broth alone does not a dinner make. And when Sherry and I were hiking in Runyon this morning she mentioned this turkey meatball and pasta soup I had made recently. Well, I wasn't really feeling turkey meatballs, but a skinless boneless chicken breast shredded and some noodles, carrots and celery sounded right up my alley.

And what makes a girl feel better than a bowl of soup and a glass of wine? Not much.

Chicken Noodle Soup a la Sarah
by Me, serves 1

2 c. chicken stock, preferably homemade
2 carrots, chopped
2 celery stalks, chopped
1 c. shredded chicken
1/3 c. dry pasta (I used these cool ring shaped ones, but orzo or other small noodles would work well, too)
salt and pepper to taste

Heat stock to a simmer. Add in everything else. Salt and pepper to taste. Cook until pasta is tender. Enjoy!