Day 21: Too Darn Cold

     As we move closer to the darker time of year we begin to slowly fall into a pit of depression. The little things that usually wouldn't get under our skin, start to have an effect and students quickly begin to realize that toes are meant on one side of the line and a withering stare awaits anyone that disobeys that law. The one thing I have noticed that always lifts the human spirit is of course food. So for today's blog, I want each of you out there to share a recipe. A recipe that no matter what is going on in your life pulls you out of that funk. Whether that be homemade cookies or a holiday spiced drink, share the holiday cheer. Better yet why not start a teacher cookbook at your school and have everyone join in the fun. Remember hanger is a real thing and you can prevent a needless detention or walk to the office simply by having a hearty bowl of chili with your friends.

   For my own contribution, I offer up my homemade Chicken and Herb Soup. Bon Apatite.

Chicken and Herb Soup

1. 1-2 chicken breasts cut into slices
2. Half an onion 
3. Twenty baby carrots cut in half 
4. Olive oil
5. Spring mix or herb mix salad (remove cilantro) 
6. Three medium potatoes 
7. Two 32 ounce cartons of chicken stock 
8. Garlic (minced or whole)
9. 1 box of noodles (I like to use penne)
10. Salt, pepper, red pepper flakes and Italian seasoning to taste  

Optional: 

1. One to two stalks of celery 
2. A can of tomatoes 

Directions: 

1. Slice chicken breasts into evenly sliced strips and combine with salt, pepper and olive oil. 
2. Place chicken and seasonings into a pot on medium heat.
3. While your chicken is cooking cut your carrots, potatoes, and onions - stirring the chicken every few minutes till its cooked all the way through. 
4. Place your vegetables, chosen salad mix, and red pepper flakes into the pot with garlic (to taste)
1. Here is where you can add any optional ingredients that you like.
5. Combine ingredients by gently folding them together. 
6. Add chicken stock and bring to boil. 
7. Bring down the heat and let the soup sit until all the vegetables are soft - poke with a fork to test.
8. Either add the noodles directly to the soup and let them cook naturally or make the noodles separately and leave out with a little olive oil to be added later (this way the noodles do not become soggy. 

Chicken and Herb Soup by Sean Winstead