As per my last post, you may know we are proud grandparents now. Matthew was born Thursday, Feb. 10th and went home from the hospital on Saturday. As Murphy’s Law would have it, Bill contracted the flu on Sunday, Feb 13th and passed it on to me Wednesday.
That took care of our week ~ no visiting precious baby Matthew and little cooking. He had his first doctor’s appointment and passed with flying colors with a gain of 5 ounces. Bill and I are cured so that means we will be making up for lost time this week in seeing “our sweet little guy.”
Thanks so much to all of you for your kind comments on my last post about Matthew. I truly appreciate them and I see that many of you are grandparents also. I’m so happy to join you in that!
Kind of off the subject but, since Feb. 2nd, we’ve gone from a blizzard and 21-inches of snow to negative 9 degrees, to 60 degrees to a thunderstorm yesterday. The saying in Chicago is “if you don’t like the weather, wait a day”. Can your area top this weather fluctuation?
Like I said, having the flu means there was little cooking here this last week and we all know what a cure-all chicken noodle soup can be for that condition. This is an easy recipe for it and I hope it renders you all flu-free!
Easy Chicken Noodle Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 carrots, peeled and sliced thin
2 celery ribs, sliced
6 cups low-sodium chicken stock
2 cups chicken, cut into bite sized chunks
2 cups wide egg noodles
Salt and pepper, to taste
Method:
Heat oil in a large sauce pan until hot.
Add onion, carrots and celery. Cook for about 10 minutes.
Add stock and bring to a boil.
Reduce heat and simmer for 15 minutes or until vegetables are tender.
Add noodles and cook according to package directions.
Season with salt and pepper.
4 servings
Grandma was right; a bowl of chicken noodle soup is good medicine!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
