Life is tough. Whether you are running across the country campaigning for president or running city blocks to the nearest coffee shop early in the morning, the moments of modern day living can sometimes leave one in a spinning, dizzying delirium.
As we come to the finish line of February, perhaps a bit weary from all the running – running to keep up with the 2016 presidential election, running to work, running a business or running a very crazy household – it might do your soul well to sit down for a quiet moment to enjoy a hot steaming bowl of homemade chicken soup. Maybe even contemplate a different perspective, such as what life would be like on Mars or back in the days of our Founding Fathers…
Enjoy below: the Winter Citrus Salad for some refreshment, the Homemade Chicken Soup for some comfort, and the Chocolate Peanut Butter chip cookies for some satisfaction.
Winter Citrus Salad
2 navel oranges
1 Cara Cara orange
1 firm apple like Cripps Pink or Pink Lady
Slice all of the above into bite size pieces and combine thoroughly. You can make a large bowl and keep it in the refrigerator all week to enjoy the ready-made freshness of it all.
Homemade Chicken Soup
For the chicken stock:
1 Roasting Chicken
1 white or yellow onion
3 stalks celery
1/2 cup chopped fresh parsley
Sprig of fresh rosemary
Roast the chicken according to directions. When done remove meat from bones and set aside. Place the chicken carcass into large stock pot and cover with water. Add all of the ingredients above and let simmer all day on low on stovetop. Give it a stir a couple of times throughout the day. At end of the day let it cool, strain and refrigerate until ready to make the soup.
For the Chicken Soup:
Homemade stock (see above)
Chicken meat from roasted chicken
3-5 carrots, sliced in small pieces
1 white or yellow onion, chopped
Fresh parsley, minced
4 tbsp. butter
4 tbsp. flour
4 tbsp. Sour Cream
Salt and Pepper
Egg Pasta Noodles
Place the strained chicken stock that was cooked the day before into clean soup pot for a clear broth. Add carrots, onions, chicken meat, salt and pepper, the lemon juice from 1/2 lemon (or more if desired), a couple of sprinkles of Italian seasoning and let simmer for 20-30 minutes. Meanwhile, prepare flour/butter paste by combining, in large shallow bowl, the flour and butter and then the sour cream and stirring into a smooth paste. Pour about 1/3 cup of hot broth into the shallow bowl with the paste and using a whisk combine until smooth and creamy and then swirl into the soup. Taste and adjust seasonings as you go. Add about 2 cups of egg pasta noodles and sprinkle parsley on top and let simmer for 10 minutes or so on low and then turn off heat so noodles don’t become overcooked and mushy. Serve steaming hot!
Please note: you can cut the flour/butter paste to 2 tablespoons of each for a mere hint of creamy texture.
Chocolate Peanut Butter Chip Cookies
2 cups flour
3/4 cup Hershey’s or favorite Cocoa
1 tsp. baking soda
1/2 tsp. salt
1 & 1/4 cups (2-1/2 sticks) butter, softened
2 cups sugar
2 tsp. vanilla extract
1 & 2/3 cups Reese’s Peanut Butter Chips
Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat well. In separate bowl, combine flour, salt, baking soda and cocoa. Gradually add dry ingredients to the butter/sugar/egg mixture. Combine thoroughly. Drop by rounded teaspoons onto ungreased baking sheets and bake for 8-10 minutes in 350 degree F oven.