Sunday, January 24, 2016

Getting Ready for Surgery and Chicken Noodle Soup

I've been putting off this surgery, but I want to get it done quickly now so that I'll be fully recovered and full of energy before summer. I have no qualms about showing my age on the outside, but when the insides start to droop, life can become just a bit uncomfortable. Best to hitch it all up before it becomes a real problem.

The procedure is scheduled for a week from tomorrow, and that means I have a long, long list of things to do this week.

I'll spend two nights in the hospital, so I bought new pajamas first. I grabbed a couple of pairs of sweatpants, too. Petites are too short, mediums, too long. Sweats get shortened today. It's on my list.

Don't tell anyone, but since I was so close to the quilt shop across town I dropped in. Just to look around, and  ...  I know, fabric wasn't on my list. Hush! Don't tell!

Among other things on list, I'm doing some advance cooking for my freezer. I started yesterday with an easy soup, of course. Chicken noodle this time. In case you hadn't noticed, I do love soup, and it freezes so well for those times when there simply isn't time or energy to cook a meal.

This soup starts out with aromatic veggies and chicken broth for the base just like most of my other soup recipes do. The rest is pretty basic, and exact proportions are completely up to the cook. I used my crock pot so I could leave the soup cooking while I ran errands, but this soup turns out just as well if it simmers slowly in a pot on the stove top.

If making this with chicken thighs instead of breasts, the chicken broth can be eliminated.

Chicken Noodle Soup
  • 1/2 chicken breast, cut into bite size pieces
  • 12 oz. chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup carrots, chopped
  • 1 stalk celery, diced  
  • 1 T parsley flakes
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 8 oz. fettuccine or egg noodles
  • salt and pepper to taste
  • water

1. In a heavy skillet, saute onions until translucent.

2. Add garlic and chicken breasts. Flavor with salt. Saute until the chicken pieces are lightly browned on all sides. 

3. When the chicken is browned, place all ingredients except the noodles into a slow cooker or a stew pot and cover with water. Allow to cook until the vegetables are tender and cooked through.

4. Add the noodles and enough water to completely cover them. Simmer for another 15 - 20 minutes or until the noodles are cooked.


I'll post more about my preparations for surgery next weekend. I've only made a dent in my to do list. 

Have a beautiful last week of January!

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