Hey! So, the weather is surely hitting hard here in the DC area. It’s like it was summer, then fall for 2 weeks and now it’s WINTER winter. It is cold! Me personally, I like the cold…not that Pittsburgh during polar vortex cold I experience while in grad school, but like 35 - 45 degrees cold. I know a lot of you reading that are in one of two opinions: 1. “She is crazy! Who likes the cold!” or 2. “That’s not even that cold!” WELL IT’S COLD TO ME SHARON!
Anyway, there are many I love the colder months: fashion choices multiply because you can layer and add pieces without being too hot. Darker, more dramatic makeup is more than welcome during this season. I can actually straighten my hair and have it last for longer than 15 minutes and I get to make soups, stews, casseroles and chili without sweating trying to eat them! The last reason is why we’re here today. Post thanksgiving, where I made cornish hens, my dad got sick and I had leftover hens, vegetables and herbs. I thought, what better thing to do than make homemade chicken soup. I’ll admit, my chicken noodle soup has been known to cure the common cold, or at least trick your mind into believing it has. No seriously, everyone who eats this soup instantly feels better and while they may not be cured, there’s probably a reason for that. This soup is loaded with fresh herbs and vegetables and good-for-you ingredients like ginger and turmeric. It also opens up the sinuses through the heat that comes from the cayenne and red chili flakes.
As a child, I never enjoyed chicken noodle soup. I always found it bland and extremely salty at the same time. Maybe that’s what you get from concentrated canned soup product, but I couldn’t stand it. I would almost hate to tell my mom I was sick, because I knew a bowl of that was on the way! Fast forward to about 4 years ago when my good friend, and at the time roommate, Daniela got sick while preparing for the Bar Exam. I couldn’t let her have a down day. On a cold, January day in Pittsburgh, I walked over to the little shop across the street and prepared the soup. It was my first time making chicken noodle soup, but I knew the basics. Well, it was a hit and Daniela was able to keep preparing and ultimately crushed the Bar! Go girl! When you make this soup, feel free to get jiggy with the ingredients, adding in more vegetables or different combinations of herbs. I used a non-dairy half-half substitute here, but heavy cream or half and half will work fine to add the distinct creaminess to the broth. You can also omit completely if desired. The possibilities are endless!