A few weeks ago, after one of our skiing trips, I felt like poo when we got back to the city. I mean, coughing, sneezing, the whole wretched bit of sickness. So I took off two days from work, which rarely happens, and stayed home. I slept and then when I couldn’t sleep I baked. And when I couldn’t do either of those I ate comfort soup and caught up on Downton Abbey. It was a rough life.
Speaking of Downton Abbey, have you guys been watching it? I have to admit I was a late comer to the show so I spent frantic weeks catching up on all the seasons so I could watch the season finale last night. Except for whatever reason The BF’s cable provider doesn’t carry PBS? I’m sure there’s a glitch in there somewhere and we tried to search for Downton but to no avail. So I had to comfort myself with an episode of Full Metal Jousting and then the Star Trek movie.
Holy goodness have you guys heard of Full Metal Jousting? As if my proclaimed love of Downton Abbey didn’t already peg me for a history freak (or that Baking Soda lecture I signed up for but never attended), my undying devotion for jousting definitely will. It’s modern day jousting, which means it’s modern day AWESOME! They created suits of armor that replicate what they had in the middle ages/Renaissance but use all the modern technology so the suits are lighter (around 80 pounds) and the lances are as well. It’s freaking amazeballs. They full on joust each other!
Of course it’s also a reality show so these guys have to compete in other ways and generally peacock around for the cameras. It’s fine, I’m okay with that, I also have a proclaimed love for The Biggest Loser and various ill-humored MTV shows. But shh, that’s just between you and me.
Anyway, this soup. Comfort soup is what I like to make when I’m feeling like poo. Whether it be because of a bad day or actual sickness it’s one of the easiest things to put together and I generally always have the ingredients on hand. Also, and here is the super bonus, it’s infinitely customizable. It’s a sort of empty out the pantry and throw it in a pot type deal. Also the next few weeks are going to be filled with crazy sweet and booze laden goods as I’m hosting my 4th annual cupcake party soon. So dig into the soup Chitlins, ‘cuz I foresee cavities in your near future.
*Just a note: You can make this vegetarian by using vegetable stock and omitting the chicken breast, and you can also swap out the beef stock for chicken broth since more people tend to have that on hand anyway. Also throw in whatever veggies you have on hand. Seriously, this is barely a recipe and more of a guideline. And even then you don’t really need to listen to it. I prefer udon noodles because I like the texture as compared to spaghetti, but in a pinch you could substitute any pasta, I’ve also made this with Stellini (the tiny little star pasta).
Makes 1 serving
3/4 cup beef stock
1/4 cup water
5 spears of asparagus
1 chicken breast
1 tsp sesame oil
1/4 tsp red chili flakes
Cook the udon according to the package instructions. In a small sauce pan combine the beef stock and water and bring to a gentle simmer. Chop the asparagus into bite size pieces and add to the stock. In a small frying pan heat the sesame oil. Add the chicken breast and cook until done. Chop or shred fully cooked chicken into bite size pieces, add to the stock. Drain the noodles and add to the stock. Heat for about 2 minutes to let the flavors meld. Remove from heat and pour into bowl, top with chili flakes. Consume.
If you bought a large jar of stock/broth you can put it in an airtight container in the fridge where it will keep for several days.