I Have Awful News [chicken noodle soup]

Dear readers, we’ve been together for a long time, and I hate that today is the day I have to break your hearts.

But I figured out another kitchen secret a while ago and I’ve felt like it’s all been a lie between us since I haven’t yet shared it.

Eating less crap makes you feel really good.

Like, really.

Ugh.

I hate that it’s true.

In a bizarre twist of events I made it through 31 days of January having worked less than half of them.  And when I don’t work, I am a different person.  My hair is blow-dried, my nails are painted, my house is clean, my runs happen in daylight hours, and thus, are longer, my meals are planned, and my refrigerator runneth over with nothing but the healthiest of ingredients.  Oh, and, I’m also pleasant and fun to be around.

I guess what I’m saying is that yes, it takes time to cook and eat healthy.  A ton of time compared to throwing something from the Trader Joe’s freezer section.

And the worst part is it’s totally worth it.

Wooden Nickels shared this soup with me on a recent trip to the beach, and I recreated it in our kitchen the other night.  It took no time from start to finish, and it is darn healthy.  This is one of those no real recipe things, so knock yourselves out, and adjust as necessary.  My current goal is to eat at least one fruit and vegetable with each meal, so I was heavy on the veggies.  My husband shredded and added some leftover roast chicken to make the meal more substantial.

To make a big pot of chicken noodle soup:

Put a glug of olive oil in a heavy bottomed pot, or Dutch oven.  Saute a chopped onion for a while, until it starts to brown.  Add salt and pepper.  Peel and chop a couple of carrots, and let those hang out with the onion for a little while.  Add 6 C chicken or vegetable stock (make it yourself to experience the difference between a regular weeknight dinner and an amazing homemade meal), or some combination of whatever stock you have leftover in the refrigerator and water.  Bring to a boil, and add 1 1/2 C small pasta, such as Farfalline or Stellette.  Cook 4 minutes.  Add a slew of freezer vegetables.  I added about 1 C green beans, 1 C corn, and 1 C peas.  Stir in shredded, cooked chicken at this point if you’re so inclined.  Keep boiling another 4 minutes.  Remove soup from heat and stir in 1/2 C pesto (again, homemade is a big flavor boost here).  Ladle soup out into bowls, and top with heaping amounts of Parmesan cheese.