Thursday, January 3, 2013
Chicken Noodle Soup & Hot Toddies
On Monday morning, I woke up with the slightest tickle in the back of my throat. By the evening, I began to reconsider the liberality with which I have kissed and snuggled with our sickly but adorable children.
At 7:00PM we raised our glasses and toasted the New Year in Reykjavik, five hours ahead of us, and put the babies to bed. I followed closely behind with a swig of Nyquil. Not exactly the celebration I had imagined.
Fast forward a few days, three trips to the doctor and a long line at the pharmacy. Looks like I'm not the only one who's sick around here. So, here's my idea: Let's all make chicken noodle soup and hot toddies and pop in some equally vapid but comforting movies, such as Mama Mia and Julie and Julia. Oh, I feel better already!
Chicken Noodle Soup
yields four servings
extra virgin olive oil
2 chicken thighs, cut into 1" pieces
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
2 stems thyme
32 ounces chicken broth
2 ounces noodles
sea salt & freshly ground black pepper
Heat the olive oil in a medium stock pot over medium-high heat. Brown the chicken on all sides. Add the carrots and celery, and cook for about four minutes. Turn the heat down to medium and add the garlic and thyme. Cook for about one minute, then add the chicken broth. Bring to a simmer, cover and cook for about 15 minutes.
Remove the thyme sprigs. Break up the noodles and toss into the pot. Cook until al dente, then season to taste with sea salt and freshly ground black pepper.
yields one serving
1 ounce whiskey
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 cup boiling water
Place the first three ingredients together in a glass, then whisk in the boiling water until dissolved.