It’s probably all in the mind, but I really feel like soup when you’re sick is helpful. I’ve not been feeling the best this week (it’s just a cold), and not been getting much sleep (Chad’s cold has been keeping us both up). It was time to do something about it yesterday.
I was thrilled last week to discover buy-one-get-one turkey portions at the grocery store last week, so I stocked up on turkey tenderloin and ground turkey. I made my beloved “smiley face casserole” earlier in the week with the ground turkey, but I hadn’t designated the tenderloins for anything yet.
I baked it before my piano lesson and let it “rest” during while a pot of water boiled. I cooked up a box of Schar’s (gluten-free) Annellinni pasta. After draining the noodles, I heated up a pot of turkey stock and about 12 cups of water plus celery leaves, chopped carrots, celery, and the diced turkey (plus noodles). Since I had prepared something else for supper (honey mustard chicken and apples over rice), all that soup was just calling to be eaten, so a big bowl of it fit the bill for breakfast.
We have sooooo many leftovers! I don’t need to cook for a while!
And if I get better quickly in the next couple days, I’m giving all the credit to the turkey noodle soup (and God, of course).