Monday, March 9, 2009

It's Chicken Noodle Soup Y'all

Some really great things have been happening lately. And I mean really great. So great I can't even handle it. In one day my name was drawn out of a hat to go on a trip to Africa for work. (Let's contemplate the ridiculousness/awesomeness of that in subsequent postings.) And then I got home and had a package sitting on top of my mailbox that signalled my acceptance into a graduate school for creative writing. I did the dance, running up the stairs, calling my mom completely out of breath, lusting after fabulous life in Boston ... and then I freaked out. I thought about my entire future (or at least two years of it) and it was like in tetris when you advance so far and allthetilesstartfallingdownatonceandyoucan'tstopitandit'soutofcontrolandthen game over.

But I got a grip, which I subsequently lost again. Thanks to some coaching by Lindsey, I've got a plan that does not involve an existential crisis.

This will probably come as no surprise, but I use food as a coping mechanism. And last night, what I needed was to cope. And chop things into tiny pieces. And I'm getting a cold, so soup.

Chicken Noodle Soup: 1 tablespoon olive oil 1/2 large onion, chopped 1/2 cup carrots, chopped (or one or two whole carrots) 1 garlic clove, chopped 4 cups chicken stock 2 pounds chicken (this is approximate, I used one leg and it wasn't enough) 1/2 cup orzo pasta (or 1 cup egg noodles) 1 teapsoon dried parsley 1 teapsoon dried basil

Heat oil in medium skillet on medium heat, saute carrots and onion for a few minutes until onion is a bit translucent. Saute garlic for 1 minute. Add chicken stock, bring to boil and reduce to simmer. Add chicken. I added a chicken leg, boiled it for about 15 minutes until it was cooked through, removed it from the stock and chopped it separately to throw back into the soup. You could probably just use chicken breast or any other meat and chop it beforehand and simmer for 10-15 minutes.

On a heavy simmer, toss in the pasta--I added 1 whole cup of orzo (which is rice-shaped pasta) and it took over, so don't do that. Continue to simmer until pasta is cooked through according to directions. Add salt and pepper to taste and top with parsley and basil (I'm Italian, this is how we roll).

5 comments:

Maria said...

Yay!! But you still haven't told me where in Africa. I hear it's a pretty big, diverse place :)

In other good news, we're going to be in St. Louis in a week a two days!

Lainey Seyler said...

right now i'm planning on going to botswana. and victoria falls--woah!

Shannalee said...

WOW! Congratulations and can't wait to hear about it (Africa AND school!).

PS: I heart Boston.

Jess said...

Congratulations on both accounts! I can't wait to read about your lovely Boston life. And see pictures from Africa - wow!!!
Oh, Lainey, will you email me? I'm coming to Omaha/Council Bluffs next week and we could meet up for lunch sometime, or if you're busy, you could tell me some fab places I need to check out!
jessica.sapoznick@gmail.com
Thanks!

Amy said...

you know what's hilarious about that is that i'm going to columbia next weekend for a wedding. we'll figure something out.

lainey