Homemade Remedy for the Blahs

Man, I was in such a black mood yesterday. Well, to make up for my crankiness I thought I would share the recipe that helped raise my spirits. This is definitely not one for those who are carb conscious but sometimes you just need something that'll stick to your ribs and make you feel all warm and content. Here's what you'll need for these old-fashioned chicken and noodles:

1 small rotisserie chicken (I buy the pre-cooked ones from the grocery store, they always have great flavor and are a HUGE time savor. I use them for everything from soups to tacos.)

1 large container of chicken stock (You can substitute 2-3 cups homemade stock)

1 pkg of egg noodles (You can use any brand or style you like. I buy these homemade noodles that are made by local amish families, so yummy)

2 carrots chopped into bite size pieces

1 rib of celery chopped

1/2 of a small sweet onion

2 cans cream of chicken soup

1 tsp garlic powder

1 tsp onion powder

Salt and fresh ground pepper to taste (I always go a bit heavy on the pepper, it's the way my grandmother always made it, so I love peppery chicken soups!)

In a big pot bring the chicken stock to a boil over medium/high heat. While you're waiting for the stock to boil get your chicken ready by pulling the meat of the bone and shredding the big pieces into bite-sized ones. I usually end of using about 2 cups of chicken but you can add as much or as little as you would like. After the stock comes to a boil add your carrots and let them cook about 5 minutes. Then add your celery and onion and cook another 5 min. Add your noodles and cook according to the package directions. These thick handmade ones usually take 20-25 minutes. After the noodles are tender add the chicken, the cream of chicken soup, garlic and onions powders, salt and pepper. I let this simmer over medium / low heat for another 15 min. until it's the consistency I want. I like my to be thicker but you can add more stock if you would like a thinner soup. I serve my noodles over buttery mashed potatoes but this is just as good on it's own. The best thing about this recipe is that it's so flexible. You can add really any veggie that you'd like (okra would be great, or leeks mmmm) so you can really customize it to your tastes. This really helped with the mid-week blues and today is much better. Although it could also be because it finally stopped raining and the sun is shining!