How many times in your day do you question how well you do something? From parenting to working, etc. I do but I also know that I’m doing my best and putting forth my best. When it comes to my kitchen aka my playground, nothing stresses me. It’s the place that I go to escape the worry. Everyone should have an outlet. If you don’t, I recommend sitting down and having a mental conversation and finding one. We live in a world that feels like a pressure cooker. We are all on a train schedule and that leaves little time to decompress.
The other day, Soph was sick, so I made a batch of chicken noodle soup.
The key to a great stock is to sauté your celery, onions and carrots with cubed boneless chicken breasts.
Before I start cooking, I pull out a bowl and then all of my herbs and dried seasonings that I know will pair well with what I’m about to cook. Typically I eyeball the amounts of garlic, salt, onion powder, pepper, red pepper flakes, 2 bay leaves, oregano and paprika.
Then I taste it and season the veggies and chicken with it—approximately 2 tbsp or 3. This is because you’ll add so much water to your pot that you don’t want to weaken the flavor. I also add 2 chicken bouillon cubes.
The longer your soup cooks, the better and more concentrated the flavor becomes.
Always cook your noodles separately. I’ve learned over the years that soggy noodles don’t fly the next day. To keep them from sticking after draining them, add a tbsp or 2 of butter to them and mix until the noodles are coated.
At the end of the day, remember, anyone can cook. It shouldn’t be a chore. Just taste, season and repeat until you like the flavor.
It feels like I’m on the cusp of a fun culinary journey and I’m open to whatever possibilities are ahead.
Happy Tuesday!
Xo j
💛