Baby It's Cold Outside!

Brrrrrr!  The heat is going, the fireplace crackling and I'm STILL about to freeze to death.  We are impatiently waiting on the dangerous 394 flakes of snow that are headed towards us here in central Alabama.  Well, maybe.  The forecast changes every 28 seconds.  Then again, it is Alabama so since it will be 9 degrees and snowy tonight that means there is every possibility in the world that it will be 72 and sunny tomorrow, 12 hours later.  Don't change ya clothes just yet.

We have been battling strep throat in this house for what seems like a small eternity.  Our December went like this:

Payton - Strep
Haleigh - Strep
Payton - Stomach Bug
Haleigh - Stomach Bug
Tanner - Stomach Bug
Husband - Stomach Bug
Haleigh - Fever virus

Moving on into January and finally Tanner takes his turn:

Tanner - strep AND
Payton - Ear and Sinus Infection

Today Haleigh and Payton are both snotty and I don't mean that as a description of their personality.

For the love of all that is holy and kind.  We have changed tooth brushes 27 times.  Washed sheets every single week.  Thrown out half of the house and IT IS STILL HERE!

I should own stock in Lysol and Clorox.  Yuck.

Anyway, so last night since it was so cold and talk of snow and sickness and more sickness and for the love multiple kinds of grossness going on in this house, I decided that it was CHICKEN NOODLE SOUP time. I've dedicated one night a week to a soup for the rest of the winter; the kids and husband are not pleased.  My mom and I, we can eat soup ALL.THE.TIME.  My husband and kids both turn their nose up at the very mention of 'soup for dinner'.  Last week the potato soup was a GREAT success!  They sucked it down and asked for more.  Payton gets in the car from wrestling last night and says 'I do NOT want chicken noodle soup can you please go buy me something from a restaurant (when she says 'restaurant' she pronounces every last syllable).  I told her no and she started to cry.  I let her cry.  Then I reminded her that she was nearly eight years old and crying over stupid chicken noodle soup.  She didn't care, she continued to cry.  We made it home and she cried all the way to the kitchen, looked in my beautiful mustard yellow Le Creuset stock pot and cried salty tears over my chicken noodle soup!  THEN THAT HEIFER HAS THE NERVE TO SAY 'CAN I HAVE THE KIND IN THE CAN'!!!! Um, come again little lady?  I then of course went into my standard culinary rant.  'I have a $40,000 piece of paper that says I have the right to make CHICKEN NOODLE FRICKIN SOUP and SELL IT, by gosh don't think your going to ask for CRAP IN A CAN'!  It's typical, they know to expect it.  How did this end you may ask?  She ate two bowls and asked for a third,  I cut her off due to lack of appreciation.

Anyway, hopefully you and yours will appreciate this amazing recipe because I will tell you....everyone loved it...I hope you love it too!

:::Chicken Noodle Soup:::

Olive Oil

1 T. Butter (Optional)

3 Boneless Skinless Chicken Breast

2 Onions: 1 Cut in chunks, 1 diced

4 Celery Stalks

16 Baby Carrots or 4 Big Carrots: 2 Chunky cut and 2 diced

1/4 Bunch of Parsley, Chopped

12 Cups of Water

Salt & Pepper

8 Ounces of Egg Noodles

In a preheated dutch oven bring olive oil and butter (optional) to a medium high heat.  Place chicken breast in skillet and sear on each side for about 3 minutes each.  Add in (all cut in large chunks, otherwise known as 'rough cuts') 1 onion, 2 Celery Stalks and 6 baby carrots or 2 large carrots, cook until veggies are sweated.  Pour 8 cups of the water over the chicken and veggies.  Cook until chicken is falling apart or falls apart when touched with your spoon.  As water reduces, start adding the remaining 8 cups of water.  This will concentrate the flavor.  Meanwhile, in a tablespoon of olive oil (heated) in a saute pan begin to saute the remaining diced onion, 2 diced celery stalks, 2 diced large carrots and parsley.  Once saute, turn stove top off and let sit.  Once all 8 cups of water have been incorporated, remove chicken.  At this point you can emulsify the veggies or remove them, I chose to emulsify because it acts as a bit of a thickening agent to the broth.  At this point, add salt and pepper to taste.  Your chicken broth should taste like it is now enjoyable.  Shred chicken or cut in chunks (whichever you prefer).  Add in sauteed veggies and noodles.  Cook for 7 minutes.  Serve.

Servings:  About 10 Bowlfuls 

Eat Yo' Soup,

Traci.