Stupffed

by Cheryl

It’s a miracle I made it back home Wednesday because I have some doozy of a virus that started last week, knocked me flat for 24 hours (including the last 6 of 2007 and the first 18 of 2008) and is still hanging on. If I didn’t know that Stephanie was home most of December instead of flying around on book tour, I would think that she left some of those very special germies on my Boeing 737 just to have another knitter suffering as much as she is. Actually, I take that back. She is a very nice person and I’m sure no matter how miserable she is she doesn’t go around purposefully spreading germs…especially the type that take away one’s ability to knit! No, the Yarn Harlot definitely wouldn’t wish THAT on anyone.

Anyway, I am at point now that while I can barely speak (laryngitis too) I can at least knit. With a deadline looming on Sunday that is a really a good thing. And now for the main event: Sicky Soup aka The Diva’s Chicken Noodleish/Vegetableish Soup for the Sick. I made this last night and it is the perfect thing for whatever bug you may have (although Jim thoroughly approved too and he is, thankfully, healthy).

Contest winner will be announced soon!

* Exported from MasterCook *

Sicky Soup

Recipe By     :Cheryl Kemp
Serving Size : 4     Preparation Time :0:20
Categories    : Soup

Amount Measure       Ingredient — Preparation Method
——– ———— ——————————–
1              large white onion — diced
3             cloves garlic — minced
1              small zucchini
1              small yellow squash
1              pound chicken breasts, no skin, no bone — cubed
2               cans chicken broth — 14 oz can
1                can diced tomato — 14 oz can
2        tablespoons carrot — minced
1           teaspoon olive oil
1 1/2      teaspoons dried herbs — herbes de provence
1           teaspoon red pepper flakes
                        salt — to taste
                        black pepper — to taste
2               cups egg noodles, cooked — optional

Boil chicken in salted water until cooked

In a separate pan, saute onions, garlic and carrots in olive oil until
golden.

Add zucchini and yellow squash and cook about 5 more minutes.

Add remaining ingredients and simmer 15 or more minutes.

Source:
“divaknitting.com/blog”
Copyright:
“Diva Knitting 2008″
Start to Finish Time:
“0:40″
- - - - - - - - - - - - - - - - - - -

NOTES :

*The red pepper flakes, garlic and black pepper help break
up congestion. Use as much as you (or whomever will be
eating it with you) can tolerate.

*If noodles sound too heavy (they did to me when I was sick) leave them out or
make them separately so the spouse can add afterwards to make their
portion more hearty.

*Especially without the noodles this is a great low fat/ low calorie recipe.

*If you don’t have herbes de provence, just use some thyme, oregano, basil and sage or whatever you have on hand. You could also use a larger quantity of fresh herbs.

        Tip: Partially frozen chicken is much easier to cut! You
        could also shred the chicken if you prefer. This would
        also be SUPER with tofu and/or vegetable broth. I plan on
        making that version next time!