My friend Amber is in town for a long weekend, and having her here has been a needed respite from the daily financial anxiety which is my life. We drove to a secluded beach in Malibu after we ordered piles of fish tacos and cheeseburgers, and walked along the shore in Santa Monica. Amber arrived with a scratch in her throat and in two days time found herself run down with a horrible cold. Yesterday we spent the day watching season one of The O.C., and talking, and it was honestly one of the best days I’ve had in a long time. At one point she admitted that she still can’t believe I live in Los Angeles. Yeah, I thought. Sometimes I can’t believe it either. But I’m here and I wake to seagulls and fall asleep to quiet and I’m hoping, praying (even though I’m atheist) that I won’t be forced to have it any other way.
While Amber made a makeshift home on the couch, I refused her requests for Panera soup in favor of making her something homemade because she’s been such a beautiful friend to me over the past few months when my life has been filled with omnipresent darkness, that fixing up a bowl of chicken noodle soup was the least I could do. I haven’t cooked meals that take longer than 20 minutes in some time, so it was nice to stand over the stove and linger. Even if it was skimming fat off the surface of the soup.
So we spent the day like that, she on the couch sipping soup and me in front of the stove inspired to make bolognese sauce. I’m sad that she’ll be leaving tomorrow because this reprieve has been wonderful.
After Monday, I’ll go back waiting for emails, waiting for work, hoping I won’t default on all my loans come April. Until then, there’s always soup.
1 4lb whole chicken, try to get organic/local if you can
5 large carrots (I bought my carrots from the farmer’s market, and I tell you that buying local really did make a difference in the soup)
4 celery stalks
1 yellow onion, quartered
1 1/2 tsp of whole peppercorns
1 1lb of egg noodles
Salt/pepper, to season
In a large pot, add the chicken. Dice 3 of the carrots and 2 of the celery stalks into a 1-inch dice. Set the other carrots/celery aside. Add the three diced carrots, two diced stalks, quartered onion and peppercorns to the pot with the chicken. Add cold water until the chicken and vegetables are completely submerged. Bring to a boil. Reduce to a simmer and cook for 40 minutes, skimming the surface fat every ten minutes.
Once the chicken is cooked, remove it from the pot and set aside to cool. Strain the broth and add the vegetables and strained broth back into the pot. Add the egg noodles, bring to a boil, and cook for ten minutes.
Shred the chicken with two forks and add the meat to the cooked noodles and broth and serve immediately. Season with salt/pepper.