In this weeks vlog there are three new exciting things I get to talk about related to work! We are also all sick. So I apologize in advance for my super stuffy nose and boring life. Oh, and I forgot it was Joe’s Birthday. WIFE OF THE YEAR AWARD RIGHT HERE. For all that and our usual recaps of work related goodies as a Family Nurse Practitioner, stick around for this weeks vlog!
WEEK IN THE LIFE OF AN NP
FIRST 2019 VLOG
Welcome to the first vlog of 2019! In this weeks vlog I go to clinic as usual, and tackle a sick toddler at home. We also go over to the townhouse and Avery shows off her cleaning skills, and I share some of my experiences from work, both challenging and good.
OUR CHRISTMAS TRADITIONS! 🎁 VLOGMAS DAY 25
Today I take you with my family as we do some of our favorite Christmas traditions! They are a bit different this year as toddler life tends to rule the roost around here. But we still had a truly wonderful day with Family. I hope you are able to spend some time with those you love as well this holiday season! Thank you so much for following along with Vlogmas 2018, it has been lovely to get to know you all a bit more! I appreciate your support and willingness to share some of yourself with me as well! See you next week friends 🙂
MY FIRST COOKING SHOW! 👩🍳 VLOGMAS DAY 24
Welcome to Sisters Stirring Soup! The hot new cooking show from Nurse Liz’s Kitchen! Today star chef Rachel teaches us how to make my grandpa’s Chicken Noodle Soup and its DELICIOUS. I also commit a few misdemeanors with my parents and Avery tries to eat glue.
Grampa’s Chicken Noodle Soup
Ingredients
- Bone-in chicken breast, 2 pieces (or whole chicken)
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 2 cups or 2 medium onions, finely diced
- 2-4 cloves garlic, minced
- 2-4 bay leaves, dried
- Salt, to taste,
- Pepper, to taste
- Garlic powder (optional)
- Low-sodium chicken broth and/or low-sodium chicken bouillon (if using chicken bouillon you will need several cups of water)
- Egg noodles (or whatever noodleys you prefer)
Servings: 6-8
Total prep and cooking time: about 2 hours.
Soup Prep
- If chicken has skin, remove skin.
- Place soup pot over medium heat and lightly oil the pot. When pot is heated, place chicken in pot, and add salt, pepper, and garlic powder (optional) to taste. Leave to cook until browned.
- Flip chicken to brown other side. Add salt, pepper, and garlic powder (optional) to taste. Add more oil if necessary.
- Once chicken in browned on both sides, remove from pot.
- Add celery, carrots, onions, and garlic to pot. Add salt and pepper to taste, a little more oil if necessary, and sauté the veggies, being sure to scrape the bottom of the pot as you stir.
- When the veggies are slightly softened, place the chicken back in pot.
- Add one box (container) of low-sodium chicken broth. Then, add between 4 and 6 cups of water with the appropriate number of bouillons according to bouillon directions. The chicken should be completely covered with a few millimeters of liquid to spare, since the soup will cook down. This will vary based on pot size and chicken size.
- Add the bay leaves
- Bring the contents of the pot to a boil, then reduce to a gentle simmer and cover.
- Leave to simmer covered for 35-45 minutes. I recommend checking your chicken around the 35-minutes mark (you don’t want it to dry out!), but depending on size, it could take up to 45 minutes for the chicken to cook.=
- When chicken is cooked, remove chicken and set aside. Bring the soup up to a gentle boil and allow to reduce uncovered for at least 15 minutes. DO NOT add additional seasoning at this point.
- After letting the soup reduce, give it a taste. At this point, you can either add some salt or pepper to taste if you feel it isn’t strong enough, of, if you have the time, leave to reduce until the desired taste/strength is achieved.
- Remove from heat and fish out the bay leave.
Noodle Prep
- While the chicken is cooling, bring several cups of water with a pinch of salt to a boil for the noodles.
- Prepare whatever amount you prefer as you normally would.
Final Prep
- While the noodles are cooking, de-bone the cooling chicken and shred using whatever method of easiest for you. I prefer using two forks.
- Once the chicken is shredded, you can either keep it separate or add it to the soup.
- Warm that soup back up, add some delicious noodleys and serve!
- ENJOY!