Last week I shared that I had lost my mama mojo.
Well, it is back, BABY.
And I think it has everything to do with making my Dad's chicken noodle soup.
I super love my dad and I LOVE his homemade soup.
I think it also didn't hurt that I started my day out with time by myself after I dropped the kids off at school instead of rushing to the gym and grocery store.
There is something very odd about a silent house. I'm never sure if I love it or not. However, after last week, I welcomed the silent house like a long lost friend...."Hello Silence. I've missed you. Come in and stay awhile. PLEASE."
As I simmered the veggies...
And cooked and shredded the chicken
I was feeling my mojo kicking in.
It doesn't take much.
It doesn't hurt when I am wearing real clothes; especially a sweater that I got a killer deal on.
That's right, the mojo was in full-force.
To celebrate the return of the mama mojo, I'm sharing Papa Jim's Chicken Noodle Soup Recipe. I want to share the mojo, you know? It's a good thing we're tight.
Papa Jim's Chicken Noodle Soup
2 quarts chicken broth (8 cups)
1 quart (4 cups) water
2-4 celery stalks
small bag baby carrots
1/4 to bag pasta of choice (I prefer penne)
1-2 bay leaves
whole chicken (either cook or buy store bought pre-cooked)
Cook whole chicken at 350 degrees for 1.5 hours (purchase a pre-cooked chicken at store to save time).
While chicken is cooking, wash and cut celery into small pieces.
Dice one onion.
Pour broth and water into large pot.
Add 1-2 bay leaves
Sprinkle in Lowerys to taste.
Add carrots, onion, and celery.
Cook at a mild boil until the chicken is ready.
About 20 minutes before cook pasta in separate pot. Strain and add to large pot.
Cut chicken pieces and add.
Come to a boil and then reduce to a simmer. Simmer for an hour or so to meld the flavor.
Serve once celery and carrots are soft.
*For day 2, add a can of diced tomatoes and some spinach for a whole new take on the traditional recipe.
Feel the mojo, friends. Hugs!
Linking up: What I love Wednesday