Although my husband fails at a lot of things (see picture of pathetic swaddling attempt below), he is a very good cook. At one point, I was a pretty good cook too (my late night toasted peanutbutter banana sandwiches are LEGENDARY) but it’s not something I ever really enjoyed.
When we first got married, I thought Mike and I would take turns cooking, but after Mike got in my face one too many times with so-called “best practices”, I relinquished the task.
FYI- When someone tells me I’ve been cutting a tomato wrong for the past twenty years, I might say something rash like— “You want cooking? IT’S YOURS.” Then promptly leave my very small kitchen, never to return again.
Mike was genuinely excited to take over cooking and I supported his helpful hobby wholeheartedly. Once we had kids, it was like his one-way ticket to get out of helping with bedtime routine. How can a man change diapers, brush teeth and read bedtime books, when he is marinating a flank steak for his wife?
Somewhere along the line, Mike got really into cooking soups. Gazpacho was my pregnancy craving so Mike used to get up early to go to the farmer’s market in Union Square to get all the ingredients and then make me a big enough batch to last all week. My mother demands Mike bring his butternut squash soup to her Thanksgiving dinner every year. And his non-dairy crab bisque might be the reason we’re still happily married.
So when PediaCare asked me to write a post about my favorite comfort food recipe to feed my family when they are feeling sick, I knew it would be dishonest of me to pretend I cooked that comfort food myself.
I asked Mike to cook and share his recipe for chicken soup. There might have been some begging, some repeated questions (including, “why am I doing this again?”) and some feigning of actual illness. But eventually, Mike obliged.
It’s not fancy.
It’s basic, but cooked perfectly.
Just like Mike.
Well, perfect if swaddling like a blindfolded monkey doesn’t count.
Seriously, MIke? Sometimes I think you do these things just so I won’t ask you again.
MIKE’S VERY BASIC CHICKEN SOUP
2 – Chicken Breasts
32oz of Chicken Stock
4 stalks of celery
Salt and Pepper
1/2 lb egg noodles
Cook chicken breasts fully in oven at 350 degrees for 25-30 min. Place cooked chicken into 48oz of water with carrots, celery, onions, salt and pepper. Let cook for about 45 minutes. Add 32oz of chicken stock, simmer for at least 30 minutes. Remove chicken from bones and return back into pot without the bones. Add egg noodles and let cook for about 15 minutes. Serve when ready.
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Disclosure: I am honored to be a 2012 paid brand ambassador for PediaCare. All opinions expressed are my own. For more information about PediaCare products, please visit their Facebook page: www.facebook.com/PediaCare