AUTHOR: Carolyn Savage | POSTED: January 14, 2014 | COMMENTS: 2 Comments
CATEGORIES: 1015 The River, Food on the Fly, Glass City Parent, Recipes,
I’ve only recently stopped shaking.
Not shivering, people. Shaking. There’s a difference.
Of course we were all shivering last week. What else would one do when the mercury dips to a mere 22 degrees below zero for two entire days? We managed to stay warm, however, despite the frigid temps outside. I know how lucky that renders me.
So what caused the shaking? Well, I’m not a mental health specialist but after having visited and paid a small army of people in that profession I feel comfortable diagnosing myself with a rare case of PTSD induced by the lingering effects of the polar vortex. Having only recently become aware that the polar vortex even exists it’s important for me to admit I’m not well versed in the physcial impact the weather phenomenon had on my psyche. I mean, obviously, the air pressures were doing something extraordinarily odd last week. Whether or not they are what caused me to run screaming from my house come Friday morning, however, is up for debate. I think it is safe to assume the polar vortex gave me a serious and somewhat experience with cabin fever.
And it wasn’t pretty.
All things look fine and dandy in the beginning. Right. But by Wednesday morning this was happening…
One of the things I did to cope was to cook. And cook I did. Brownies, chocolate chip cookies, Italian beef, homemade chicken cordon bleu were all dishes I tried in order to get my mind off of the fact that I was trapped. Most of the recipes were delicious but one stood out. It was a knock off of Bob Evans chicken and noodles, and oh my…it was divine…and easy.
Chicken & Noodles
- 9 1/2 cups of water
- 1 1/2 tbs chicken bouillion
- 1 cup diced carrot
- 1 cup diced onion (I used frozen, pre-chopped onions)
- 3/4 cup diced celery
- 3/4 cup of melted butter (1 and 1/2 sticks)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 rotisserie chicken, deboned and shredded
- 1 16 oz bag of Reames frozen egg noodles
- Add water, chicken bouillion, carrots, celery, onions, melted butter, salt, pepper and chicken to a large stock pot. Bring to a boil over high heat, then reduce heat and simmer for 30 minutes.
- Add frozen noodles to soup. Simmer for additional 10 minutes. Serve warm.