The writing life has plenty of ups—those days when the words tumble out like Niagara Falls, the moment you type “The End” on a manuscript you’ve labored over for months, and that “yes” from a publisher.
But there are also some downs—when it feels like your word faucet is on the fritz, or a rejection arrives in your inbox. For those tough times, comfort food can be… well, comforting. I’m blessed to be married to a man who loves to cook and makes the most amazing comfort food. If your spirits need a culinary lift, I highly recommend:
Alan’s Chicken Noodle Soup
Ingredients (adapt amounts to your taste)
2 lb. boneless, skinless chicken thighs
Salt and garlic pepper
4-8 cloves garlic
Bunch of carrots
Bunch of celery
Can of tomato soup
Small can of tomato paste
3- 32 oz. cartons of chicken broth or stock
Large bunch baby spinach
Two cups whole grain pasta
In skillet, cook chicken in water almost to cover. A little salt and garlic paper adds to flavor.
Remove and cool chicken. Then cut up into bite-size pieces.
Save the water chicken was cooked in.
Chop onion, garlic, carrots, celery, and mushrooms and sauté in ½ cup olive oil until softened. Add chicken stock, tomato soup, tomato paste, chicken pieces, and cooking water.
Bring to boil and add pasta, chopped rosemary and sage and cook according to pasta directions.
Remove from heat and add spinach.
Serve with cheese of your choice.
Of course, if you’re a vegan or vegetarian, this won’t work for you. But if not, let me know if you decide to try Alan’s soup and whether it hit your comfort spot.
And how about your favorite comfort food recipes? Please share. There’s no such thing as too much comfort food!