love a list

via real simple

I am a list maker. It helps clear my brain. Puts all those thoughts on paper to make room for other activity.

I write work lists, trying to prioritise. I write shopping lists, to make a nice dinner. I write clothes wish lists, in an attempt to fill my wardrobe with the classic and most versatile items that will mix and match with everything I already own. I have a home list, of things that need attention and things that we need to fix. Restaurants to try, makeup to buy, places to visit, people to call, appointments to make, the lists go on and on.

I know there are people that write lists just to cross things out. I might be one of those people!? Hmmm no, I really think I need them to clear my thoughts, otherwise I forget!!

love soup

Photography by Mark O'Meara

As soon as Autumn hits, I start to crave the warmth and comfort of soup. My Mum used to make delicious soups like pumpkin, vegetable & barley, potato & leek (recipes to follow) and I have enjoyed recreating these favourites in my own kitchen. Recently, I felt the onset of a cold and I was inspired to make Chicken Noodle Soup.

This recipe is a common cure for the cold and it was a remedy I was prepared to try. I didn't have time to make my own stock (it's on the To Do List but you can find info here) so I bought the best quality liquid stock I could find in the supermarket, grabbed a BBQ chicken and all the other ingredients were either growing in my garden or already in my cupboard - easy!

Below is the recipe I made which is a combo of a couple that I found here and here.

Seriously, there is nothing better than the smell of onion and garlic sauteeing in the pan. Mmmmmm YUM! The end result was a delicious, tasty soup that made me feel better instantly!

Chicken Noodle Soup

1/2 brown onion finely chopped
2 cloves garlic finely chopped

1 stick of celery chopped in cubes

1 big carrot chopped in cubes

1 big zucchini chopped in cubes

1 bay leaf

5 sprigs of thyme tied together with string

1 tbspn olive oil 

1 blob of butter 

1-1.5L Chicken Stock (enough to cover mix by 2-3 inches)

1/2 BBQ chicken, shredded

Gluten free noodles or spaghetti broken up into 1 inch pieces 

Cracked pepper and chopped parsley to garnish

Directions:

Sautee onion and add garlic together with the butter and a bit of oil in a big saucepan until transparent, add celery and carrot and sautee for 3 mins, then add zucchini and cook for 2 mins. Add bay leaf, thyme, chicken stock and shredded chicken and bring to the boil. Add noodles/spaghetti and cook until soft/al dente.  Serve in generous bowls and add cracked pepper chopped parsley to garnish. Serve with toast or fresh bread - as you wish! 

Chicken Noodle Soup IS good for the soul...