As I mentioned in my post earlier this week, while we are certainly having a great time in Sydney, it isn’t all sunshine, lollipops and rainbows.
Early one morning, I walked into Little Moo’s room, said, “Good Morning,” and she starts crying, “Talk in your regular voice!!! TALK! IN! YOUR! REGULAR! VOICE!!!”
A frog took up residence in my throat and The Moo did not like that I sounded more like Jessica Rabbit than Jessica Glassberg.
I gargled, drank tea, and ingested throat lozenges by the truckload. (No, not really. Get a grip.) But the only thing worse than being sick… is being sick with a sick toddler.
Lots of whining all around.
The frog decided to hop over to The Moo’s throat. For the most part, she’s been in good spirits, had a great appetite and has acted like her “normal” self (normal for a two-year-old of course). But there was a higher percentage of snuggles/needing to be carried (I enjoyed the former), more frequent weepy moments, and a lot of impenetrable toddler logic discussions about how her throat hurt and she needed a Band-Aid.
So, after my mom sent over the prescription of a “quickie” chicken soup recipe, I headed to the supermarket, picked up the necessary ingredients and we got our soup on.
Before I even took a slurp, just the smell of the ingredients boiling made me feel better. Probably because I was thinking about my family (those present at the dinner table, those in the states and those no longer with us).
As I scooped the soup into bowls, channeling my grandma as I gnawed on some grizzle, I sat down with my family and let the healing commence.
Husband and I enjoyed and Little Moo slurped away and even picked up her bowl to get all of the good stuff at the bottom.
I’m confident we’ll be on the mend in no time.
More to come,
Forever a member of The Soup Group
Here’s my mom’s recipe with some of my slight modifications:
QUICK CHICKEN SOUP
1 – 1 pkg. of oven stuffer wingettes or large package of wings
2 – ½ bag of baby carrots (I used about 5 regular carrots, peeled and cut into baby carrot size pieces)
3 – 1 large onion – peeled (I’ve become obsessed with pre-cut or frozen onions… I HATE cutting onions. I used sliced)
4 – 1 large parsnip – peeled (Couldn’t find this… I just used extra carrots)
5 – 2 ribs of celery washed and peeled (Each cut into thirds)
6 – ½ bunch flat leaf Italian parsley – washed and tied together in a bundle with (You can ask your butcher for some twine… I did)
7 – ½ bunch fresh dill – washed
8 – water
9 – salt and pepper to taste
First, wash off wings.
Add to large pot with the rest of the first 5 ingredients ONLY.
Add enough water to cover well.
Bring to a boil, then lower to a simmer and cook 45 minutes, removing scum that rises to top as it cooks.
Add a bundle of parsley and dill, and allow to simmer 30 minutes more.
Remove parsley and dill.
If possible, refrigerate overnight and remove all fat which has solidified on the surface before warming.
(This was not possible… we needed soup NOW)
Otherwise remove all visible fat from the surface of the soup. Season with salt and pepper and serve with matzoh balls, rice, noodles, macaroni, etc. (We used spaghetti)