by Sean Keeley, culinary specialist, Lincoln Land Community College
Well a lot has changed since I last wrote.These articles are written a week before publishing so I would guess a lot will have changed by the time this goes out. Knock on wood I am not sick now; I know from personal experience that being sick is not fun. Right now, getting sick creates as much anxiety as it does symptoms.
I am a big fan of getting nutrients from food as much as I can – sometimes my recipes are not the lowest in fat, but I’ll make that tradeoff from time to time. A great comfort food packed with vitamins is homemade chicken noodle soup. It’s been around for years because it makes you feel better and soothes the soul.
The stores are full of fresh produce (as of this writing) and the Farmers’ Market is just a couple of months away. Getting outside in the fresh air sounds really good to me. I’m ready for some sunshine! This is a simple recipe and works well with diced, lean chicken breast and store-made broth or stock. My preference is to use a rotisserie chicken. After pulling the meat off the bones I will simmer the carcass to make a homemade stock (it tastes much better with homemade stock and pulled chicken).
Chicken Noodle Soup
1 each rotisserie chicken, or 1.5 to 2 pounds diced raw chicken
2 tablespoons olive oil
3 large cloves garlic, minced
1 large onion, diced
3 to 5 carrots, sliced ¼ inch rounds (we like lots of carrots
3 ribs celery, sliced
½ cup Italian parsley, minced
3 bay leaves
2 tablespoons fresh thyme, stemmed and minced
water as needed, or stock
ground pepper and Kosher or sea salt to taste
1 pound package Kluski brand noodles, frozen or dry
If using rotisserie chicken pull meat from bones and set aside. Add the carcass to a pot and cover with water by 2 inches and bring to a simmer. If you wish you may discard all fat and skin before simmering. Also, you may cook overnight in a crockpot.
Get your veggies and herbs ready while it simmers. Add oil to a large stockpot over medium heat and sauté with herbs until onions are translucent. If using diced raw chicken cook it first, then add veggies and herbs. Add your homemade stock, or store-bought, and bring to a simmer.
After 30 minutes bring to a boil and add noodles. Once it returns to a boil turn down the heat and let simmer for 20 minutes. Season to taste with salt and pepper. If using rotisserie chicken, add after the noodles come back to a boil and then simmer until noodles are al dente.
Homemade hand sanitizer
2 ounces (about a ¼ cup) rubbing alcohol
2 tablespoons pure aloe vera
Mix well in a bowl and add to a small lotion bottle or spray bottle.
Want to know more?
Lincoln Land Community College offers associate degree programs in Culinary Arts and Hospitality Management and academic credit certificates in Culinary Arts and Baking/Pastry. For more information call 217-786-4613 or visit www.llcc.edu/hospitality-culinary-arts.