Wednesday, February 20, 2008
The Simple Things
My daughter came home from college this past weekend with a cold. And like most college kids, she has eaten her entire weight in Ramen noodles.
I offered to cook her something special, but she was still craving something hot, briny, with lots of noodles ... just not out of a plastic wrapper or can.
What to do?
Thankfully she was blessed with a mother who's favorite toy in childhood was an Easy Bake Oven. (Which should have been a sign.) So I whipped out my favorite smallish soup pan and began chopping carrots, onions, and celery ... and making a quick homemade Chicken Noodle Soup. It's easy, if you have some stock and some store bought noodles on hand.
Quietly, my daughter studied French while I sauteed and simmered and reminisced about my childhood, eating canned soup.
Andy Warhol and I have a lot in common(!).
Andy's soup endeavours, however, proved much more lucrative than mine.
His art goes for millions.
I just reap the benefit of a smile on my kid's face.
Which are actually worth more than all the famous paintings in the world.
That night as my daughter went off to bed, we both agreed that, in life, it's the little things, like a warm bowl of Chicken Noodle Soup that we enjoy best.
So I urge you to try this recipe, it's simple and much tastier than anything out of a can.
Chicken Noodle Soup
6 Cups Chicken Stock
Some leftover chicken (if you have it) cut up or shredded into bite-sized pieces.
1 yellow onion, diced
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
2 oz. dried thin egg noodles
Salt and freshly ground pepper
Saute onion, carrots, celery and garlic in olive oil until soft. Add chicken stock and bring to a boil. Add noodles and cook until tender about 10 minutes. Add cooked chicken, salt and pepper.
Normally I would finish this with a little fresh chopped parsley if I had it on hand.