::view from my windowsill::

Winter is still officially 6 days away, but it’s gotten an early start here out East this past week. Last Sunday it started snowing and it has barely held up since. I, unfortunately, have not fared well and came down with a nasty case of the flu (do those shots even work?!) and have been holed up watching bad lifetime Christmas movies (my fav? Kristin Chenoweth’s ’12 Men of Christmas’ – she organizes a Christmas calendar of men for charity in an Montana town full of brawny men- and falls in love with the brawniest, duh). I managed to get out to Whole Foods to stock up on the ingredients to cook up a batch of my favorite Chicken Noodle Soup recipe from miss Barefoot Contessa, Ina Garten, you know, to soothe the soul a bit. Sharing it with you here, as it is so easy, and so much better than out of a can. Ina really does know best. Also good to note: Blueprint juices are now sold at Whole Foods, and personally I think the ‘lime ginger lemon agave’ is the best for hydrating when you’re feeling a bit under the weather.

::Ina’s Chicken Noodle Soup::

1 rotisserie chicken, shred or dice the meat
2 qts. chicken stock
2 stalks of medium diced celery
3 medium diced carrots
2 C. wide egg noodles
chopped parsley  (optional)

Bring the stock to a low boil in a large pot.  Add the celery, carrots and noodles and simmer uncovered for 10-12 minutes until noodles are cooked.  Stir in the chicken meat and parsley.  Heat through and add salt and pepper to taste. Serve.