Oh winter in New England. It has begun. A cold has started creepin’ around my office and it’s not ok with me. Colds are such a frustrating illness because in a lot of ways, you’re not really sick- no fever, not tossing your cookies, you just feel crummy and sometimes no amount of Halls throat drops and Sudafed can make it better.
It started with my cube-mate who still has a hacking cough and wears his winter hat inside all day, then K-Fed got the sniffles, then it moved onto my boss. I have thus far refused to get sick, like I have an actual choice in the matter. But. But, I have been making sure to take extra care of myself and though I can tell the cold symptoms are creepin’ up on me, I have yet to succumb to the full-blown cold, and I plan to keep it that way.
How is this possible you must be thinking? Lots of rest, a touch of sweating it out at the gym, plenty of liquids (water, teas oj), and, a big pot of home-made chicken soup. I spent all of Saturday, (really all day) in my apartment, I broke up my day between movies, OSU football, and cooking. In honor of the Buckeyes game I made peanut butter chocolate chip cookies. (Ok, so it’s not a buckeye, but I thought the peanut butter chocolate combo was a good homage to OSU, right??). I moved on to rolls and chicken soup. The weather was not right for rising bread that day, I got nice lil’ hockey pucks instead of soft chewy dinner rolls. 😦
For a person who as recently as two years ago claimed “I’m not really a soup person” I’ve been making a lot of soup lately! Blame it on Martha Stewart. Everyday Food last month had those great recipes (the roasted squash and the roasted beef & mushroom soups) which have inspired me to try roasting other things and making soup. Why not use chicken and carrots?
That’s what I did, I roasted carrots and cubed chicken breasts, and half a yellow onion diced and roasted them for 25 minutes or so at 425 degrees F.
When they were done, I moved everything to the dutch oven with about 4 cups of chicken broth, another cup or so of water, 3/4 cup quick cooking barley, a couple stalks of chopped celery and seasonings and let it cook away.
This should help fend off the cold for one more week at least.