Chicken Noodle Soup

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So my crazy life finally got the better of me, and now I’m sick.  Only for a brief little minute, because I can usually wrestle these things out of my body within 24 hours of it really settling in full force, but still, it’s enough that after coming home from work today, all I could possibly think about was drinking a mug of this while making chicken noodle soup, and going to bed.

My chicken noodle soup has three crucial attributes: garlicky, spicy, and salty.  So I started with four huge cloves of this:

And took a look at what veggies I had in my fridge to give this soup some heartiness.  Turns out I had some leftover leeks, and collard greens.  Works for me.  

This was an urgently necessary soup so I didn’t even bother with sauteeing the onions and garlic in the pot beforehand — I just threw the chopped garlic, leeks, and chicken in a big soup pot and got them boiling in some water, to start with, and added some of my frozen homemade chicken stock.

To satisfy the hot and spicy craving that I get when I really can’t taste anything else, I grated in some ginger, added a few squirts of Sriracha, and even a couple spoonfulls of red curry paste, realizing that despite the main veggie being collard greens, this soup was taking on a somewhat Asian flair.  

After about 45 minutes of this all simmering together, I salted it to taste, threw in the chopped collard greens, and half a package of ruffle-y egg noodles, which I keep on hand specifically for the occasion that I, or a friend that I can make this soup for, gets sick.  

I continued to let the soup simmer until the noodles were fully cooked, ladled out a huge bowl, ate it with some crackers while I caught up on my own blog reading, and then promptly passed out.  

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