This cold is darned persistent! I started feeling super mild symptoms on December 23rd and it started hitting me more on the 27th pretty hard. I started feeling better December 30th and even better on the 31st. I felt pretty bad yesterday and just awful today. I think it may be a sinus infection… yuck.
Terry went back to work Wednesday so I had to fend for myself. I remember when I was young and I was sick my dad would always make me chicken noodle soup and it always made me feel better. It was just the packaged stuff, but he would doctor it up for me, adding more herbs and spices for flavour and more noodles (the best part!). It would always be too hot right after cooking it, so he would add an ice cute so I wouldn’t have to wait for it to cool down. Super cute memory =)
So I don’t eat chicken anymore and rarely do I eat packaged soup (though I had a couple of cans this week as I felt too crummy to make my own), so I set out on a mission today to make some soup.
I normally love scouring blogs for fun, new recipes to try out and follow them to a tee. I then usually adapt them as time goes on, but I don’t normally just make something up off the top of my head like a lot of you fellow bloggers do.
Except this soup. I moved out of my comfort zone, peeked in the fridge and made the soup. It’s not super complicated and doesn’t take long to make.
Ok, I know the pictures aren’t great. I’m working on my camera skills. Oh and my mom said she’d buy me a new one for my birthday. You’ll just have to wait until August haha.
Kick the Cold Soup
1 medium-sized carrot, peeled & thinly sliced
1 clove of garlic, minced
1/4 of a small onion, minced
1 stalk of celery, thinly sliced
1 vegetable bouillon cube (I only had 3/4 of one leftover so I had this and added a bit of herbamere)
2 cups water
3/4 cup cooked chickpeas (or approximately half a can I think)
1 handful of rice noodles
Makes 1 large bowl of soup
Warm a soup pot on low-medium heat and add a bit of olive oil (alternately for oil free, just use a bit of water) and sautée the sliced carrot for about 5 minutes. Add the celery, garlic and onion and sautée for another 2-3 minutes. Add the water and bouillon cube and bring to a low bowl and then turn the heat back down to low-medium. Add the cooked chickpeas and cook just a few more minutes. Add the rice noodles (I use the long thin kind that only need to cook for a few minutes) and cook 3 more minutes.
It really did make me feel better!
Be well =)