I promised Swept Away by the Captain will be out this month.
And it will.
I am holding myself to this!
We have had some illnesses flying through our home that have derailed my efforts a bit. No one was seriously sick, but you wouldn’t know that from the groans coming from the sofa.
Tucked in with her favorite book, iPad, and TV remote, and she was better in a few days. Still, we were all worried. Colds have become a lot scarier these days.
But the age-old home remedy was still in play. I couldn’t find anything saying they used it as a remedy in Regency England, but chicken soup has been around since the Neolithic age. So maybe. More likely, it depended on the doctor and the social class of patient.
We made a huge pot of homemade chicken noodle soup, and the whole family enjoyed it. It is super cold here even if no one else is sick, and soup is a staple this time of year. Nothing like it to warm you from the inside.
There are tons of recipes out there for chicken noodle soup, and they can be tweaked to personal preference, but the one thing we have discovered is the key to really good chicken noodle soup is the noodles. By us, they are called Amish egg noodles, and they are MUCH denser than normal egg noodles.
This is the type we normally buy, and they come in all different widths. The don’t get all soggy and gross if they sit in the pot too long, and the key to really good soup is to let the flavors meld. That’s why it’s so much better the second day. At least it is if your noodles aren’t mush!