Shredded chicken, chopped carrots, shiitake mushrooms, and onions cooked with rice noodles in a savory broth. This Asian chicken noodle soup is perfect for chasing away the winter chills.
It’s Tuesday! It’s Tuesday! Happy Tuesday!
Sometimes, I kind of wish all weeks start on Tuesdays. Maybe it’s because Mondays were always the first day of school. And it still has that sort of connotation for me. But when my week starts on a Tuesday, it’s a lot closer to the weekend.
So, as you probably know, since I’ve been complaining for the last two weeks (sorry!), I’ve been out sick with a cold. Coughs, sniffles, sore throat. I sounded so raspy! So glad that’s all over with now. And while I still did all the things I normally do, it took a lot longer to do anything. Especially cooking and working. All I ever wanted to do was sleep, drink tea, and eat soup.
And I had soo many different types of soups the last two weeks. It’s all I wanted. Don’t worry. I’m slowly going to share them with you. You’ll want these recipes to keep you warm through the rest of winter. Or if you’re recovering from a cold, like I was.
