Chicken Noodle Soup (for flu-addled Chris Bopst)
All around me, friends are coming down with the late-summer flu, a horrible mess of a flu that renders its victims useless for at least 48 hours and afterward, dehydrated and generally feeling icky. When yet another friend and workmate came down with this nasty little bug, I decided to hop to action and throw together a quick chicken noodle soup.
Earlier in the week, I had roasted a chicken with some thyme and garlic. I was planning on using it for chicken salad, but when there’s a call for chicken noodle soup, I answer it. I diced up a bit of mirepoix and defrosted my frozen chicken stock, threw in some peas, a little bay leaf, egg noodles, and the aforementioned roast chicken, and voila, I had delicious, homemade soup in about a half an hour! I must confess, though, I have a secret weapon when it comes to making a restorative, traditional chicken soup — a ramen noodle seasoning pack. I keep ‘chicken flavor’ ramen on hand at all times just in case I should, heaven forbid, come down with something. Occasionally, I’ll liberate a seasoning packet and forsake the noodles in the name of making a more savory, albeit MSG-riddled, soup.
When it feels like 115 miserable degrees in my kitchen, I like to have a lot of little easy snacks I can eat out of the fridge without having to heat a single thing. Enter the quinoa-stuffed tomatoes. Ok, you boil water once and cook the quinoa with it; once that’s done, you’ve got a dozen little tomato crowns staring up at you, just begging to be plucked up and eaten.
The salad is a simple mix of the tomato guts, sans some seeds and liquid, cucumber, red onion, avocado, basil, chives, red wine vinegar, and olive oil.