That first picture is rather ominous, isn't it? I finally caved and went to the doctor. Well, I tried to go on Tuesday, but he was out of the office, so I snuck in on Wednesday and got some serious meds for this upper respiratory and sinus infection that I've been dealing with. Three weeks is too long, yes? I was sick this same time last year, similar symptoms although not nearly as long. I think the stomach thing threw us. Mainly I'm still fighting the fatigue. When we went to that oyster roast last Saturday it felt so remarkable to be out among people! I felt like I almost forgot how to act among the masses.

We're in that funny time of winter that's not quite winter any more and yet not quite spring. Callum's spring break is next week, and it certainly doesn't feel early enough to be spring. My snow hopes have mostly faded, although my guys are going to try to get one last ski in (third time's a charm?), and yet, I can feel winter hanging on. I'm okay with that. I don't feel impatient yet. Soon enough.

It's been a lousy winter here, what with our terrible news about Miss Violet (thankfully she's still going strong), Callum's ski accident and this pervasive illness. One thing after another. You'd think I'd be glad to see it go. And yet, I pick up my camera every day, marking time, and I notice how the light changes and our routines change too. Callum's back at baseball practice this week, hoping not to get cut. Neel's garden is creeping back to life and the days get ever longer. Time marches on, I suppose. That's the one thing you can count on.

I was never a big Chicken Noodle Soup fan growing up. We were a Campbell's condensed soup family (Come on now, it was the 70s. No judging.), so give me Chicken and Stars any day. I remember, sometime in elementary school learning a song called "Chicken Soup with Rice" and my dad bought cans of Chicken with Rice after that. I don't know, the ratios always seemed off. Too many carrots (of cooked carrots, I am also not a fan), not enough chicken, noodles too gummy and hard to eat. No, for me, Chicken Noodle Soup never completely caught on.

However. I get it. I get that there's not much more comforting that the bland, barely spiced bowl of warmth that is this soup. Something subtle and easy on the tummy. So when we were all under our rock last week it was the first thing I thought to make us. There are a gazillion ways to make Chicken Noodle Soup and get it rich and flavorful, to elevate it to an art. Was I prepared to do that? Uh. No. Heck, even now I'm still contemplating a nap at any moment. I needed something easy, comforting, nourishing, flavorful (but not too flavorful), and did I mention easy? Here's what I came up with.

Cheater's Chicken Soup

1 Whole Rotisserie Chicken

1 chopped veggie pack: carrots, onion & celery

olive oil

sherry

chicken broth

egg noodles

fresh ground pepper

Saute´the vegetables in the olive oil in a stockpot over medium heat until soft. Of course you can chop an onion, a carrot or two and a few stalks of celery, but I was looking for maximum easy so I grabbed the pre-chopped pack that our grocery store carries. While the vegetables are sauteíng, shred some of the chicken from the rotisserie chicken. I ended up using maybe a cup and a half of both white and dark meat as well as some of the skin.

Once the vegetables are soft and just beginning to brown, deglaze the pan with some of the sherry. Add the chicken and enough broth to reach the volume of soup you desire. Bring to a slow boil. Once the soup is boiling, add the noodles and cook until just tender. Taste and adjust seasonings. With the chicken and broth, it should be plenty salty, but you may want to add more sherry and some fresh ground pepper.

Serve with warm rolls to sop up the broth. And feel better!

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baking history :: cheater chicken soup {life}