Usually I use a fancy camera for my Sugarlaws shots, but this photo was taken with my iPhone.
Do you want to know why?
It’s because last weekend, Chad and I were taken down by the most epic stomach bug I’ve ever encountered.
I mean: knocked us out, flat on our backs, for 24 hours. I literally couldn’t sit up.
I’ll avoid the gruesome details (you‘re welcome), since this is a food post and all, but I’ll tell you without a moment’s hesitation… this stomach bug was pure misery in its most visceral form.
At around eight p.m., Bear fell asleep and Chad and I went into our bedroom and just lay there in bed, too exhausted to do anything else.
And suddenly Chad says to me, “this was kind of a fun day.”
Obviously, I looked at him, like, um, did you have some different day than the one I had? Because mine involved puking into a container next to the bed for about five hours straight. (Sorry, I told you that I’d avoid the details, but there they are. Hey, internet. Here’s a story about me vomiting. And a recipe. Because that’s not gross or anything.)
So, anyways. “Fun” isn’t exactly how I’d describe our day. But Chad persevered, and explained that the stomach bug itself was terrible, but that we’d spent the day working together, taking care of our son and taking care of each other. When one of us was capable of walking, we’d get the other Gatorade from the fridge. Chad took Bear in the morning, and I put him to bed. Between the two of us, we had a day that was physically horrific, but we’d gotten through it, together. And that night, at a whopping 8 p.m. on the dot, we celebrated getting through it, together.
And then we turned out the lights and went to sleep.
And the next morning, I realized the funniest thing. Without having any idea that we were about to get sick, I’d stocked up on all the ingredients for chicken noodle soup. I’d specifically bought fresh celery and carrots and chicken and egg noodles and all the stuff we’d need to make this recipe with exactly zero effort.
So? I made it.
And then, having expended the full amount of energy I had available that day, I couldn’t bring myself to drag out my SLR camera just to snap a shot. I took one with my iPhone, called it a day, and went back to bed.
Chicken Noodle Soup
2 tablespoons butter
1 large onion, chopped
1 cup chopped celery
6 cups chicken broth
2 cups vegetable broth
1 pound chicken breast
2 cups egg noodles
2 cup sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp black pepper
Sea salt to taste
In a large pot, saute onions in butter until soft and translucent. Add broth, celery, chicken breast, carrots, and spices, and simmer for about 45 minutes, stirring every once in a while. Fifteen minutes before the soup is finished, add egg noodles and cook to al dente. Serve warm.