It’s a snowy day. The house , while not quite quiet, has a kind of low hum going on as the children negotiate their choirs, their homework, their computer time and catching up with friends who are also snowed in, with long chatty ‘girly’ phone calls. There are rumblings of a Webkins themed parties among the youngest and half-hearted protests over boys who tease among the eldest. I baked bread this morning, so a bowl of Chicken noodle soup to go with it sounds like heaven.
I do ‘the big carry’ as Rachel Ray calls it. From the pantry I grab a large can of chicken broth, a can of cooked chicken and a bag of egg noodles. A handful of baby carrots and a 3 quart sauce pan. The entire can of chicken broth goes into the sauce pan and on the stove. Burner set to high (I’m using the turbo boiler on my new stove Whooosh). I’ll add about a half of cup of water to the broth so it doesn’t get too concentrated (read salty) and while it comes to a boil, I slice up the carrots, open the can of chicken chunks and I shred them up a bit with my fingers. I’ll get down the dried dill and parsley. When the broth boils I add 4 handfuls of egg noodles and the veg and set the timer for 6 minutes, reduce the heat to medium-high and clean up a bit. When the timer goes off I take it off the heat and add the dill, parsley and shreaded chicken, check for seasoning and voila- a 15 minute distraction served with some rustic bread and labeled ‘lunch’. The kids love it and have seconds. warm cozy feelings all around. Totally justified in taking the time to make it. This was not the avoidance. Spending the next 30 minutes creating a blog entry about it. THAT’S the avoidance. Ahhhh.. awareness. Back to work.
1 32 oz can chicken broth
1 12.5 oz can of premium chunck chicken breasts
carrot(s) sliced – optional in a pinch
celery sliced – optional
4 oz, egg noodles
parsley
dill
serves 4.
