Chicken Soup for the Soul

It seems like everyone around me- co-workers, friends, etc. have been sick with allergies, the cold, and the flu. There’s no better choice than chicken soup when one is not feeling 100%. Homemade chicken soup really is easy enough to make—no need for Ramen! 

Here is a basic recipe that I used for reference, but you can also add your own vegetables and spices to taste. I added a few seasonings and some peppercorns.

It’s really easy to cook a large pot, and is very helpful when you’re feeling too sickly to eat anything else. You can also freeze individual portions for future sick days.

Fricken' Chicken

The other night I made honey mustard cornflake chicken strips that even impressed myself.  My boyfriend coined them as his favorite meal that I’ve ever made for him.  Absolutely delicious!

These strips were very flavorful, the perfect bite of savory honey mustard with crunchy sweet cornflakes coated on a tasty organic breast of chicken.  There were variations of this recipe online. Here is how I made it:

1.  Cut raw organic chicken into thin strips (this is very important-- I tried to repeat the recipe with a whole breast a few days later and the corn flakes ended up burning with the inside of the chicken remaining raw)

2.  In a small bowl mix one cup of honey mustard, while adding as much salt, pepper, onion bits, garlic (amount subject to your taste buds).  Feel free to add a little zest by adding a dash of other ingredients in your spice drawer such as celery salt and/or a pinch of paprika.    

3.  Separate the mixture in half

4.  Dip raw chicken breasts in the mixture and coat with corn flake crumbs

5.  Place in oven at 425 Degrees for 15 minutes

6.  Remove from oven and coat with second half of mixture, place back in the oven for about another 2 minutes 

7.  Pair with your favorite sides (I did a garden salad and mashed potatoes) and Enjoy! 

Smacznego!