Good morning, Internet. Feels like a Wednesday, doesn’t it? I’ve been loving this rain that Southern California is finally getting. Who knows how long it’ll last, though, so I feel like I need to cram in all of the rainy day activities while I can! Obviously I made another soup yesterday. Chicken noodle soup, in the slow cooker, to be precise.
Also, our tree is up! It’s not fully decorated yet, but that’s because last year was our first Christmas together and Andrew and I had a tiny, baby tree that only needed a tiny, baby amount of decorations…
This year, our tree is much bigger. At least a foot taller. Who knows how big next year’s tree will be. 😉
. . . . . .
And now, for the main event. As I am accustomed to doing on Wednesdays, I will be sharing an unedited look at everything I ate yesterday, for better or for worse. And so, without further ado:
What I Ate Wednesday 12/3/14
8:00am – Bulletproof coffee (this comes as a surprise to no one).
I actually had the thought of taking a week off of coffee… For a fleeting moment, I was like, “Maybe I’ll go all next week without coffee, as an experiment.” But then I thought, “Why?” And just like that, the scientific deep-dive coffee experiment was cancelled.
9:15am – Spin Class #2 at LA Fitness. I immediately recognized a lot of the same faces from last week’s class. The spin “regulars”, or “spinsters” if you will. Thankfully, all of the spinsters are extremely friendly. There’s a lot of chatting and helping each other out with bikes before class, and a lot of commiserating glances exchanged during class.
I cannot help but wonder what all of these people do for a living that allows them to take daytime spin classes. But then again, they must be wondering the same thing about me. (As if it’s not obvious that I’m a freelance writer/blogger/SEO-evaluator/personal-trainer-in-training!)
11:00am – Overnight oats w/ banana, chia seeds, & hazelnuts.
12:30pm – Leftover kale salad (kale, almonds, cranberries, goat cheese & mustard vinaigrette) eaten while prepping some soup in the slow cooker.
1:30pm – Earl grey tea while multi-tasking.
2:10pm – Snack attack! More greek yogurt w/ banana slices and granola.
5:15pm – Roasted pumpkin seeds (olive oil, salt, pepper, garlic powder & paprika roasted at 300 degrees for 45 minutes).
7:30pm – I finally got to have some of the Chicken Noodle Soup that had been smelling delicious in the slow cooker all day. Kale salad and roasted potatoes on the side.
To tell you the truth, I’ve never been over-the-moon about chicken noodle soup. Maybe it’s because I’ve only really had it when I’ve been sick in the past, and it’s always seemed overly salty and come out of a can (and I probably had debilitated taste buds if I had a cold). Well, I had certainly never made chicken noodle soup from scratch before, but it’s way better!
I found a recipe I liked on Chow.com after searching for ‘chicken noodle soup‘ + ‘egg noodles‘ (the only noodles I had) + ‘drumsticks‘ (the only 2 pieces of chicken I had left) + ‘slow cooker“. I knew I’d be making a bunch of alterations to the recipe based on my specific list of ingredients, but it was helpful to see what the proper ratios should look like. Here’s how I got from my google search to this:
Chicken Noodle Soup
Serves 3-4 with lots of freezable leftovers
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1/2 onion, diced (I used red, but yellow would be even better)
2 chicken drumsticks (was all we had, but the original recipe called for a whole chicken, so clearly any amount will work)
8 cups water or stock (I used a combination of both, about half and half)
salt & pepper, to taste
2 cups cooked egg noodles (or any other noodles you like)
1. Add the carrots, celery, onion, and water or stock to the slow cooker and stir.
2. If possible, remove skin and excess fat from chicken. You can do this later if you’re not a fan of touching raw chicken. Generously season the chicken with salt & pepper. Add to the slow cooker.
3. Cook on high for 6 hours or low for 8 hours.
4. Remove the chicken and allow to cool. Once it’s cooled enough to handle, shred the chicken and discard the bones and skin, if necessary. Return the shredded meat to the slow cooker.
5. Add the egg noodles and stir to combine. Add additional seasoning, if needed. Enjoy!
Note: No matter the amount or section of the chicken you use, be sure to check its temperature with a meat thermometer before serving. The recommended temperature to ensure chicken is safe to eat is 165°F or higher.
Curious what else I eat on Wednesdays? Check out some of my past WIAW posts below…
WIAW 20 – Jam Bars & My First Ever Spin Class
WIAW 19 – Kevin & the Super-Tuna Dreamboat
WIAW 18 – Butternut Squash + White Bean Soup
WIAW 17 – There’s No Place Like Home
WIAW 16 – It’s All Orange Now
WIAW 15 – Feels Like Fall
And as always, you can check out what others are eating today at Peas & Crayons.