There is no app for this
Nice looking single fin this guy has but when there are BIG chucks of ice on the beach I would have to passCame down with a cold overnight.
My wife promised me her chicken noodle soup for dinner which has never failed to fix me up.
Not a hard recipe and one you can eat for a lifetime.
If you want go vegetarian just skip the chicken and add some firm Tofu.
If pressed I could probably make it myself although I always defer to my wife's superior cooking skills.
- 2 Tablespoons vegetable oil
- 2 medium onions, chopped
- 3 medium carrots, cut into 1/4-inch rounds
- 3 celery ribs, cut into 1/4-inch thick slices
- 2 Boneless skinless chicken breasts
- 2 quarts chicken broth or canned low-sodium broth
- 1 quart cold water,
- Salt and freshly ground black pepper
- 2 cups egg noodles
- Mustard Greens
Preparation: Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 1 hour.
Remove the chicken from the pot and set aside until cool enough to handle. Cut the chicken into bite sized pieces and add back to the pot.
Add the noodles and let them cook until soft.
Grate the ginger into your bowl (about a half teaspoon per bowl)
Chop the raw mustard greens and add them to the bowl (as much as you want)
Scoop the soup in to the bowl.
Give thanks for the chicken who gave his or her all for this soup as well as expressing gratitude for the rest of the ingredients.
The soup will cook the greens which add a lovely peppery taste to the soup
The ginger works as an antiviral agent and is tasty too!
(G-Man, no word on how this works on the back, but it can't hurt)