This morning I slept in (8:00). Nathan made me coffee and called the library to tell them I was in bed and very sick. What a sweetie. He told me he wanted to go to Fatz and buy me enough soup to last me a week. I had made him a huge stockpot full of soup two weeks ago when he was sick and miserable. He told me it had been a lifesaver for his poor and swollen throat. So now I am the one sick and I would rather not spend money on Fatz soup even though I know it would be a big help. This is my method of making soup while I am still miserable and it helps every now and then to get up out of the recliner; at least it reduces the amounts of aching I feel than when I am inactive for too long.
*A package each of boneless skinless chicken thighs and breasts
*2 boxes of Chicken broth
*2 garlic cloves
*Salt & Pepper to flavor
First, start with a huge stockpot and fill it halfway with water. Get this pot ready to boil and in another smaller pot, boil your chicken.
Go rest. Yes, that is right. It will take a while for both pots to boil, so take a timer and set it for 15 to 20 minutes and go rest! When it dings, go check the pots. For the chicken pot you will want to lower the temperature so that it does not boil over.
Second, while you are in the kitchen, cut up just two or three carrots, because you will not have the energy to do any more.
Now go rest again for 20 minutes more.
Third, when the timer is done, go chop some chicken.
Chop some more chicken and a carrot if you are nearly done with the chicken. Hopefully the chicken will be so tender that you can just slice each piece against the grain in two or three slices each and then pull apart shreds with the grain. This is how I usually chop BL/SL chicken breasts and thighs anyway.
When you have had all you can handle at this point, go rest some more. The timer is only to help you not fall asleep, creating a disaster in the kitchen (like having the pots boils down and then burn everything in the pot and ruin dinner).
You are almost done! Chop the rest of the chicken, if there are any left, or the rest of the carrots, and pour in a package of noodles, the boxes of chicken broth, and bash two garlic cloves with the flat of your carrot chopping knife (I use a chef's knife). Just plop those cloves into the pot. You can extract them when you see them later or eat them whole because you know they are really good for the flu/cold.
Last step, I promise! Stir in a splash of olive oil. It helps keep the bottom sinkers from sticking to the pot and burning. This seems to work well for my stainless steel pots.
Now cover the pot, reduce to lowest heat setting, and go rest as long as you want. When you have finished eating your dinner portions, simply put the entire pot in your fridge (if it is a large enough fridge) and scoop out portions from this pot all week until you get the volume down to the size of your largest storage container.