If you don’t know someone with COVID at this exact moment…you’re probably living in Montana. Mostly kidding. I say that only because Mark and I are plowing through Yellowstone. We’re into season 3, and devouring 1-2 episodes a night, most nights. WHY did I not watch it sooner!? What other series am I missing out on!?
In all seriousness, COVID freaking sucks right now. My kids haven’t been to school in a MINUTE and today was my first day back in the office. There has been a lot and I do mean a LOT of home time going on between the holidays and rolling right into COVID infections.
Between Wednesday and Sunday of last week, I did not leave the house other than to go to the garage to throw something in the trash or recycling bin. Like, didn’t even step foot outside my home. Normally, this would drive me insane but as I’ve said many times, I firmly believe that the less you do, the less you’re capable of doing…or less you want to do? Either way? Both? You get my drift.
I have NO IDEA where the days went. Sure, I read and did puzzles and watched a bit of TV (tennis). I even hung some pictures and got rid of a few bags of clutter and junk. I worked out, too, because thankfully I was feeling up for it and thankfully, we have equipment in our home. But by and large, I have nothing to show for my quarantine.
And that’s coming on the heels of the holidays when Mark was quarantined. I don’t know where all of THOSE days went. We literally did nothing and everyone kind of liked it – jammies all day, TV until late morning, anything goes. Plenty of sleep. Even New Years Day crept up on us and it was like uhhh…well, what’s THIS going to look like this year? As it ends up, not a whole lot different than ringing in 2021: a whole lotta nothing.
I did, however, scour the interwebs for a recipe that screamed COMFORT. And kid-friendly. And also, made with ingredients that I figured my Instacart shopper could find. (I STILL cannot find filo dough after the holidays!) And let me tell you, this recipe did NOT disappoint. It’s not the surf and turf I might’ve lusted after on a NYE celebratory evening, but it was darn good. And even better, the nutrition stats are pretty darn respectable for being straight-up comfort food. A little bit of those quality ingredients (butter! heavy cream!) really do go a long way.
- 4 Tbsp butter, divided
- 3 carrots, peeled and sliced
- 3 stalks celery, thinly sliced
- 1 onion, diced
- 8 cups low-sodium chicken broth
- 2 cup water
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1/4 tsp dried parsley
- 1/4 tsp dried thyme
- 1 (24 oz) bag Reames frozen egg noodles
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 lb (~3 cups) rotisserie chicken, shredded or chopped
- 1/4 cup chopped parsley
- Heat 1 tablespoon butter in a large stock pot or Dutch oven over medium-high heat. Once melted, add carrots, celery, and onion; stir and sauté until tender, about 5 minutes.
- Pour in broth and water; stir and bring mixture to a boil. Add seasonings (salt through thyme) as well as the noodles. Bring to a boil, reduce heat to medium-low and gently boil for 15 minutes.
- Meanwhile, in a small sauce pan over medium heat, melt remaining 3 tablespoons butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a thick roux forms; transfer to the larger pot and stir well.
- Add shredded chicken and continue cooking for 5 minutes. Serve hot, garnished with parsley.
Recipe from Life Made Simple
Nutrition Information:Yield: 8 Serving Size: ~2 cups
Amount Per Serving: Calories: 372Total Fat: 14.6gCholesterol: 133mgSodium: 687mgCarbohydrates: 34.3gFiber: 2.3gSugar: 5.6gProtein: 25.5g
Comfort food season is HERE! Enjoy!
- Instant Pot Broccoli Cheddar Soup
- Creamy Beef and Shells
- Instant Pot Loaded Potato Soup
- Zesty Italian Soup
- Chicken Soup with Turmeric and Ginger
- Chicken and Wild Rice Soup
- One Pot Rigatoni Bolognese
- Chicken with Creamy Dijon Sauce and Mashed Potatoes
Weekly Menu: January 9th – 12th
- Sunday: Egg Roll in a Bowl with potstickers
- Monday: wedge salads with shrimp
- Tuesday: Lighter Creamy Cajun Chicken Pasta with salad
- Wednesday: Cheesy Vegetable Chowder
- Thursday: out for book club