Comfort food
Last week, Seattle broke the record for rainiest month ever. The last bits of precipitation came in the form of ice, snow, and freezing rain. Although I had to go to school during the freeze, I did spend the rest of my time curled up under a warm blanket with two fat cats smushing my feet. I also did a little cooking.
Aside from blogging, cooking is my other favorite form of procrastination. I have, however, found a few simple and relatively quick comfort food recipes that don’t pull me away from my books for too long. Here is my recipe for chicken soup and biscuits.
3 or four thawed chicken tenders (approx 1.5 chicken breasts)
1 T olive oil
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped onion
8 cups water
four cups regular chicken broth
2 cups egg noodles
poultry seasoning
salt
pepper
garlic powder (optional)
Heat the olive oil on medium in a large stock pot. Add onions, carrots, and celery and cook for about five minutes. Stir frequently to avoid burning the onions.
Add the water and two or three shakes of poultry seasoning. Bring water to a boil and add chicken pieces. Reduce heat and simmer on medium heat for twenty minutes.
Remove chicken and let cool on cutting board. Add four cups of chicken broth and bring to a boil. Once the mixture is boiling, add the noodles and boil for ten minutes. While the noodles are cooking, cut up the chicken into bite-sized pieces. Once noodles are done, turn off the heat and stir in the chicken. Voila! Chicken soup.
Biscuits
Bisquick or Pioneer biscuit mix
milk
Follow the directions on the back of the box for easy drop biscuits. They take about 15 minutes to make (5 for prep and 10 to bake). Put them in the oven when you add the noodles and everything will be done at the same time.
I made this three days ago but I might have to make it again. Plus, you get a lot of soup so there’s enough for two very hungry people plus leftovers.