I’ve been on the verge of a cold for days: sniffles, a little wheeze in the chest, a certain sleepiness that bespeaks of a virus trying to make its way to the surface. But I refuse to give in to it.
I have a book to write. I have a day off with the Chef to live. I have apple sorbet to make. I have to jump in all the puddles of three inches (and still more coming) of rain that fell on Seattle today. Apparently, there are still 1500 miles of rain heading our way in the next two days.
What could be better than a bowl of gluten-free chicken noodle soup? The Chef made me chicken stock, then dictated a recipe to me while he was working in his kitchen. I made some a few days ago, and I have been dining off it for days. Redolent of rosemary, the broth warm and inviting, all of it comfort — I never miss canned soup anymore.
I could post the recipe now. But you know what? Life calls. Tomorrow.
The rivers will still keep rising. More rain in the morning. There will be need for this soup more than on this day. For now, just enjoy the photo, then go make your own.
Addendum: well, of course, if you’re going to ask like that, Fiona and Christian, I don’t see how I can resist.
QUICK CHICKEN NOODLE SOUP
This recipe is dependent on you having good chicken stock on hand. If you must, you could use boxed stock or even gluten-free chicken broth. However, trust me you want to start making stock.
This recipe also makes a small pot of soup. I was home, alone, with the Chef on the phone as he simmered stock at his restaurant. Feeling lousy, I called him and asked him what to do. Therefore, this recipe only serves one stuffed-up woman. You could easily double it or triple it, should you wish to feed more people.
1 carrot, finely chopped
2 stalks celery, cut in half lengthwise, then chopped
1/2 onion, finely chopped
2 cloves garlic, smashed and minced
1/2 teaspoon rosemary, minced
1 tablespoon olive oil
3 cups chicken stock
1 chicken breast, already cooked, chopped into bite-sized pieces
1/2 cup gluten-free noodles
Heat a saucepan, then add the olive oil. Sautée the carrot, celery stalks, onion, and garlic together, on medium heat. Stir occasionally, making sure they do not burn. When the vegetables start to smell warm and autumnal, and the onion has become translucent, add the rosemary to the mix. Stir and let the flavors mingle.
Add the chicken stock and bring the heat to medium-high. Let the stock and vegetables simmer and dance, until the stock has come to a gentle boil. Let it continue to boil for about ten minutes, to roll the flavors in.
Add the cooked chicken to the pan and let the soup cook for another five minutes or so. At the end, add the gluten-free noodles. (Beware: don’t put too many in. It’s tempting to think you will need more and more, but you won’t. They puff up and soak up all the liquid, and then you are left with noodles and a few tablespoons of liquid. Trust me. I know.) Check for a soft bite on the noodles, after about five minutes. Add your favorite salt to the soup, stir, and serve.
Serves one, over the course of a long afternoon of sniffling.