Sunday, February 15, 2015

Goldene Yoich - Easy Jewish Chicken Noodle Soup

I knew it was highly unlikely I would make any progress on my cooking list today, but I still held out high hopes for the raisin bran muffins.  Today was our big shopping day, when we hit BJs and Publix (and Jimmy Bear's BBQ), and it frankly wore me out.  I pray I don't pay for this tomorrow. Anyway, the only thing I did manage to prepare was salad - I cut up radish, cucumber, and sweet pepper to add to a precut superfood salad.  It's not bad, not bad at all. 

Raisin bran muffins tomorrow, God willing and the crick don't rise.  Maybe flap steak or spiced pork and apple stew for the crockpot.  Fresh asparagus wrapped in proscuitto.  Burgundy mushrooms soaked in butter and wine.  Ah, I got plans, I told you so.  But for today, I'm going to share one of my chicken soup recipes for Jewish chicken noodle soup.  

This is a chemo cap I am crocheting for a friend undergoing chemotherapy for breast cancer.  When I am done with this one, I am going to start another one for another friend who is in the same situation. I feel sick for them, as well as for others, who may not need chemo caps, but do need prayers and empathy.  My heart hurts for all of them.

When you feel as blue as I do (a deep, dark blue, none of that light and lovely baby blue) there are few foods that can comfort without making me want to heave.  Out of that limited list, I settled on chicken soup.  Jewish penicillin, good for anything that ails you.

1 medium carrot
1 medium stalk celery
1 - 2 inch piece yellow crookneck squash, from the narrower part of the squash
1/2 medium sweet onion
1/2 cup frozen petit green peas
2/3 cup vermicelli in 1 inch pieces (I buy Modena brand, found in the Spanish food aisle)
1 - 32 oz. container chicken stock (important that you use stock, not broth)
1 small chicken breast, cooked (I remove the breast from a cooked rotisserie lemon-pepper chicken)
Kosher salt, coarsely ground black pepper
Parsley flakes

Cut the carrot, celery, squash and onion into small dice and put into a medium saucepan. Pour in just enough water to cover the chopped vegetable, turn the heat up to high until the water boils.  Lower the heat just to high medium so that the water continues to bubble and evaporate. When half the water is gone, add the peas and the vermicelli, bring back to a rapid bubble until the water is completely evaporated, and immediately pour in the chicken stock.  Cover the pan, lower the heat and simmer for 20 minutes.  Cut the cooked chicken into small dice pieces and add to the soup.  Cover and simmer another 10 minutes or until the chicken is warmed all the way through and the celery is soft enough to eat without having to put in one's dentures (just sayin').  Season to taste with the salt and pepper, and finish with the parsley flakes.

This will warm your soul.  Enjoy.

NBA All-Star game tonight, in Madison Square Garden.  Last night's All-Star festivities in Barclay Center in Brooklyn.  Like Dorothy said, there's no place like home.

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