Chicken Noodle kinda Day.

Soup only means one thing. Slow. Down.

For context. I wrote this entire piece about a week and a half ago. It was 50 degrees outside, wet and overcast. Now, it’s the first day of May! The sun’s out, the wind’s blowing; a perfect picnic or beach day. Despite today’s forecast, this piece still rings true.

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Today. I’m making Chicken Noodle Soup.

The classic “under the weather” American food.

I’m not sick, but you know when you start feeling low? When life is hectic and sleep and rest are on the back burner? You get it.

Either you plan ahead and take care of yourself now, or your body will rest for you, it’s just going to find a way, whether you like it or not.

So! Today I’m making the only food that feels right for the appropriate weather and mood!

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Growing up, my mom made the best Chicken Noodle Soup. I get that most families’ moms do….but like, for real. Nan’s is really really good.

I specifically remember my mom making Chicken Noodle Soup during high school football season (niche, I know). On the first cold Friday of the year, it was the only thing we wanted to eat! Then go sit in a cold bleacher for a few hours, who doesn’t love that??

And THEN, you leave during the third quarter, watch the 10 O’Clock news and eat another, smaller, bowl of soup? What could be better?

It’s a pretty standard soup recipe. There are probably thousands similar to my mom’s. Carrots. Celery. Onion. Stock. Chicken. Egg Noodles. Salt and Pepper. Boom. Soup.

There’s nothing complicated about this recipe; simple and delicious.

this definitely looked more appetizing in person, I promise.

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A few things I’m changing and elevating for today’s soup is the addition of aromatics.

Aromatics are the easiest way to really spruce up something that might feel plain, into a dish that feels complex but isn’t.

But! Sometimes, all you want is a plain dish, and who am I to yuck your yum? Have you ever snacked on cooked pasta with nothing on them? Delicious.

I’ve recently been hoarding aromatics in the freezer to keep them fresh whenever I want to use them. Also, aromatics can be scraps of things you may have thought of just throwing away! A win for flavor and a win for sustainability!

My go-to’s include….

Ginger, lemon peels, orange peels, parmesan rinds, and of course,

garlic.

Now you don’t have to use all these at once, pick and choose your combos, it’s like a game!

I also have recently been keeping veggie scraps in the freezer (carrot peels, onion ends, celery stalk bottoms, wilted herbs, etc) for homemade stock. It’s so easy but I’d also like to formally apologize to my roommates for the taken freezer space, lol.

A real meal doesn’t feel complete in my book unless you have Syrian bread and some kind of margarine. It works so well, I can’t explain it.

In case you were wondering, the soup was delicious. It was shared, stored, and relaxingly enjoyed despite how restless life has been. I also added some sad spinach left in the crisper, she needed some love.

With love,

Cara