Helloooo Nurse!

I made a pretty darned good chicken noodle soup the other day for my poor sick baby. It turned out a bit too thyme-y but we'll just overlook that!

Last night Chris, Sandra and I had dinner with Kris, whom we haven't seen in ages! As always, upon seeing her she bursted into laughter within the first couple of seconds. We had dinner at a sushi place, during which Chris^2 unwittingly ingested balls of wasabi tucked into their sushi pieces, resulting in flaming red faces and tears. Value entertainment that can be replayed on captured video :P Good times, hehe! Later on we trekked up to Williams for yummy waffle desserts. There goes my one dessert for this week >_<

This afternoon Michelle hosted a lovely latke lunch for a small bunch of us. Her potato pancakes were delicious and she also filled us up with salad, cheese & crackers, sandwiches, and veggies & dip. After getting all stuffed, she hauled out a fruit platter and apple pie, omg! It was a great lunch and a fun afternoon, but now I don't think I have space for dinner :P

Hearty Homemade Chicken Noodle Soup

2 cans undiluted chicken broth
2 large celery sticks
1 onion
1-1.5 tsp dried thyme leaves
2 skinless, boneless chicken breats
1 cup broad egg noodles or 1/2-in. bundle spaghetti
1/4 cup chopped fresh parsely or coriander

1. Pour chicken broth and 2 cans of water into a large saucepan or pasta pot and set over medium-high heat. Slice carrots into thin rounds, then add. Thinly slice celery. Finely chop onion. Add celery and onion to broth along with thyme. Stir. Cut chicken into 1-in. cubes, then stir into broth. Bring to a boil. If using egg noodles, stir in. Then cook, stirring occasionally, until tender, about 5 minutes. If using spaghetti, break into thirds, then stir in and cook, stirring occasionally, until tender, about 10 min.

2. While noodles are cooking, chop parsley. Remove soup from heat and stir in parsley. Ladle into warm bowls. Great with pieces of french bread for dipping. Soup will keep well, covered and refrigerated, up to 4 days or freeze up to 2 months. Noodles will absorb liquid, so you will need to add more broth or water when reheating.

Makes 7.5 cups.