Wednesday, October 28, 2009

It's been a long week, and it's only Wednesday

Where have I been?!

Aidan started to not feel well Friday after school, and sure enough by 3:00 a.m. Saturday morning he had a fever. He's been home from school all week, but thankfully tomorrow he can go back. He is feeling almost 100% again. :)

Brennan is on and off with a cold, including the green snot running everywhere. He's in pretty good spirits, though, not letting any snot slow him down! Typical Brennan. :)

Last night Patrick started to feel poorly, and today he actually stayed home from work. That never happens, so you know he's not feeling well. I hope it passes quickly for him.

I'm not sick, but I am feeling tired and worn down from trying to take care of everyone else.
We had enough stress before this, and it's just topping it all off not-so-nicely.

But hey, I do have something good from this. I made homemade chicken soup for the first time!
It went much more smoothly than I expected, and oh my goodness, the house has smelled delicious all day. :) I hope the soup tastes as good as it smells.

Want the recipe? I'm guessing it's pretty basic, but sometimes the basics are just what you need. Oh, except I added some garlic to the recipe. Garlic is pretty good for your immune system.
If it's not good, I'll hurry back and delete this post. (hee-hee)
Here it is:
Old-Fashioned Chicken Noodle Soup (source: Better Homes and Gardens)

ingredients

  • 1  3-1/2- to 4-pound chicken, cut up, or 2 1/2 pounds meaty chicken pieces
  • 8  cups water
  • 1/2  cup chopped onion (1 medium)
  • 2  teaspoons salt
  • 1/4  teaspoon black pepper
  • 1  bay leaf
  • 1  cup chopped carrot (2 medium)
  • 1  cup chopped celery (2 stalks)
  • 1-1/2  cups dried egg noodles
  • 2  tablespoons snipped fresh parsley

directions

1. In a 6- to 8-quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender.
2. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.
3. Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm. Stir in chicken and parsley; heat through.
4. Makes 8 servings (10 1/2 cups)

nutrition facts

  • Calories 152, 
  • Total Fat (g) 3, 
  • Saturated Fat (g) 1, 
  • Monounsaturated Fat (g) 1,
  • Polyunsaturated Fat (g) 1, 
  • Cholesterol (mg) 73, 
  • Sodium (mg) 684, 
  • Carbohydrate (g) 8,
  • Total Sugar (g) 1, 
  • Fiber (g) 1, 
  • Protein (g) 22, 
  • Vitamin A (DV%) 0, 
  • Vitamin C (DV%) 8,
  • Calcium (DV%) 3, 
  • Iron (DV%) 7, 
  • Starch (d.e.) .5, 
  • Very Lean Meat (d.e.) 3, 
  • Percent Daily Values are based on a 2,000 calorie diet


If it's not good, I'll hurry back and delete this post. (hee-hee)

3 comments:

Bethany said...

You couldn't have posted this a week ago, when I was actually eating chicken soup?!?! ;) Enjoy it...and I hope everyone feels better soon. I'm mad at Pat for actually getting Tamiflu though!

the JOHNSON family said...

Hope ya'll enjoyed your soup! I make a homemade chicken noodle soup similar to yours except I add Chicken Boulion Paste. The paste is so much better than broth cubes or granules. You can find it at walmart or target and it makes everything delish!

Andrea said...

I hope you are all feeling much better now. We also got hit over a week ago with it. Kurt called off work too and that never happens. I hope you didn't get too run down taking care of everyone else.

Did you hear any good news, it's November 2???