a sick girl's guide to leftovers

on top of everything that has been going on lately, i got sick this week with some sort of summer cold that needs to go away in time for our trip to the cape. to soothe my soul and my sniffles, last night i whipped up some chicken noodle soup with some leftovers i had in the fridge. i had made a roast chicken a couple nights before that ended up being a great time-saver for the dish! {to make the chicken - mix together equal amounts of minced rosemary, garlic, thyme, parsley and sage with some evoo and s&p.  rub herb mixture under skin of bone-in chicken breast.  cook for 30-45 minutes on 425 until skin is golden brown and juice run clear.}

ingredients:

2 garlic cloves, minced
1/4 cup minced onion
1 to 2 carrots, diced
2 springs of fresh thyme
4 cups chicken stock
2 cups water
couple cups of roasted chicken
1 tablespoon dried dill
any pasta noodle you like - we had leftover angel hair
s&p

directions:

there's no real recipe to chicken noodle soup. it's pretty simple and you can add or substract things to your liking. but here's how i did it. heat a large stock pot over medium-high heat with evoo. add carrots, onion, thyme springs and garlic. let it cook for about 10 minutes until the carrots have begun to soften and the onion is translucent. {there is no need to remove the thyme leaves from the springs. they will fall off naturally throughout the cooking process.} i would have added celery at this stage if i had some. add chicken stock, water, dill and s&p. reduce heat to simmer and cook for about 30 minutes, letting the flavors meld together. add chicken and noodles and cook just until everything is heated through. 

i know that soup doesn't sound to appealing in the summer heat, but it sure did cure my cold. well that, coupled with the fact that i've been ODing on tylenol cold and honey sore throat lozengers.