To Be Fearless

Chicken Noodle Soup

• Shredded Chicken

  • This could be store bought, pre shredded or purchased rotisserie chicken you need to shred OR fresh chicken you cooked and shredded. Either or all is fine.

• Two Tablespoons of Olive Oil

• 1 stalk of Chopped Celery

• A few Sliced Carrots

  • Depending on how big they are and how sweet, you make the call of how many carrots you want.

• Minced Garlic

  • Garlic is my favorite. I use this in everything and a fairly decent amount of it. While two tablespoons would be fine, feel free to add more if need be.

• One Large Yellow Onion Cut in 4

  • While normally chopped onions work best, we have family members that do not like onions, so to still get what we need from onions, large chunks.

• 4- 5 Cups of Chicken Broth

  • Store bought or freshly made depending on your time.

    • Mini Recipe: Fresh Chicken Broth

      • Boil chicken, veggies and seasonings, strain. You can freeze the broth for up to 3 months or use immediately.

• Salt

• Pepper

• Two Tablespoons of Mushroom Seasoning

  • We get ours from Trader Joes

• One Tablespoon of Dried Black Garlic

  • We also get this from Trader Joes, and I put this ish in and on everything

• Two Tablespoons Powdered Ginger

  • If you don’t have access to powdered ginger or have a preference, use fresh minced ginger.

• Two Tablespoons Chicken Bouillon Powder

• One Tablespoon of Cayenne Pepper

• Parsley

  • Fresh is better but dried works well too.

• Cooked Egg Noodles

  • We don’t always use egg noodles, sometimes ramen or ditali pasta but the moral of the story is it needs to be cooked separately. These noodles soak a lot of the liquid in the soup, and you don’t want to have to constantly remake the liquid in order to eat.

In a large pot, add your olive oil and let heat (do not burn). Once heated, throw in your onions, celery and carrots (do not add the garlic in yet). Lightly salt and pepper the veggies. Let cook for three minutes to get a little char.

Add your minced garlic and stir (do not let it burn).

Add your seasoning: powdered ginger, dried black garlic, mushroom seasoning, chicken seasoning and cayenne pepper. Stir and let cook for about two minutes.

Throw in your chicken broth, put the burner on low-medium. Keep an eye on it. You are waiting for the carrots and celery to soft enough for a fork to go through it. Once they are soft, turn up the heat slightly, add your shredded chicken. Stir and let them get to know each other and for the chicken to warm up for at least 5 minutes.

While that is going, gather your bowls and add the cooked noodles to them. If you are using dried parsley, add it to the noodles.

Remove the pot from the heat and turn off your burner. Ladle the hot soup to the bowls and top with parsley and enjoy!

You are able to freeze any leftovers :)

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I went back and forth quite a bit to decide if I wanted to pick this up again. There is value in writing but like most things the issue of time and self-doubt came about. But I decided to commit myself to change and to remember the me that was fearless enough to write and write in a public space.

For this Sunday, I decided to let my kids play in the rain, and really be conscious of what my next steps are, in life. Not only from a career or business perspective, but for me as an individual. Who do I want to become and which direction do I want to take to become that. Sundays with GoodRiver will still be centered around the family but me as well because who doesn’t love content about the person creating the content ;)