i made a video in reply to all the concerned comments i got about my new eating plan with the fitmixer bootcamp. if you care at all about that, watch the video. a LOT of you don’t care, which is great. and normal.. since what i eat has nothing to do with our friendship.. ha. so if you aren’t interested, skip on down to the post under the vid!
i did have a different post planned today, but to be honest–it’s been a very trying day.
i had a very hard day at work. we had to make some big decisions, we had some important meetings, and i had to take care of a lot of things that resulted from all this. it was overwhelming and challenging for me today and will continue to be for a number of weeks, i presume. to top it off, my AC in my office broke and it was a stuffy, windowless office at 80 degrees all day. ick. when things are so mind-draining at my actual job, it leaves little energy for me to pour into this blog of mine. i am sure you understand. work comes before hobbies.
and you know what else comes before hobbies (and this blog)? marshall. the poor guy woke up VERY sick. thanks to me.. yep, i passed my bug along to him. sad.
so instead of writing up the post i had planned (it was about washing my face, by the way, and i will write it soon) or talking more about meal plans or calories (because in the long run none of that crap even MATTERS and i was way sick of even thinking about that by the end of today so i am glad i filmed that video this morning–because honestly? who gives a shit! there are more important things in life than discussing my meal plan.) i am leaving you with this soup recipe that i made for my sick guy tonight.
we both needed a second helping, we are a couple of sickies. even though i am now on the mend, i still find comfort in chicken noodle soup. who doesn’t?!
creamy chicken noodle soup
makes six large servings or eight small servings
- 16 oz chicken breast
- 8 cups low sodium chicken broth
- 12 oz baby carrots, diced
- 8 celery stalks, diced
- 1 red onion, diced
- 1 bunch of fresh herbs (i used sage, rosemary, and thyme–but will be omitting the rosemary next time because marshall informed me his soup tasted like a christmas tree. oops! noted. i liked the rosemary but it’s not for everyone!)
- 1 TB dried basil
- 2 dried bay leaves
- salt & pepper to taste (about 1 tsp of each for me!)
- 4 oz wide egg noodles
- 2 cups water
- 12 oz can evaporated milk
- put chicken and broth in a large pot and bring to a boil. let chicken cook through, then remove chicken from broth.
- meanwhile, dice the veggies.
- once you have removed the cooked chicken from the broth, add the veggies and bring to a boil for about 15 minutes–carrots should be soft but not completely done.
- meanwhile, shred the cooked chicken with two forks.
- add herbs (i left them on the stems) and seasonings and stir.
- add noodles and water, bring to a boil.
- when noodles have cooked through, add evaporated milk and shredded chicken to the soup.
- season with additional salt and pepper if desired.
- remove bay leaves and sprigs of fresh herbs before serving.
- serve with toast–preferably sourdough in our house!
check ya later, alligators.
xo. janetha g.