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I’m infirm!!!

Gasp!  Yep, I’m afriad I’m sick, laid up, confined to the bed 😦  Not Hot!!!

I knew this was coming, so I’ve taken extra precautions; I made myself a pot of smangin ass chicken soup (recipe to follow), I cleaned up my house (well sort of) and I made sure I had enough provisions in the fridge to last me through the weekend.

I hate not feeling well though.  Maybe its because it reminds me of my own mortality.  Although I’d like to think that I’m a superhero, I am just a regular old human being who’s subject to her body failing her every now and then.  Or, maybe its because I hate the thought of actually needing someone else to do something for me.  Or, even worse, having to depend on somebody only to have them let you down (again) WHOMP!

But anyway, since I’m infirm I thought I’d try to work on this here blog.  It’s still a big work in progress.  And since I refuse to ask for help and I’m trying to learn how to do all this fancy highfalutin web stuff on my own…then we’ll just have to continue to be patient.

But here’s the recipe for the soup.  I’ll try to recall most of it from memory since I just pretty much winged this one.  My cousin thought it was banging too tho so you’ll all have to let me know how you like it if you decide to make some 🙂

Bangin Ass Chicken Soup (I did that!!!) 

It’s kinda like chicken noodle soup, but with no noodles and some extra added stuff in there.  It really has blessed my soul tho and I hope you enjoy it as well! 


  • 3 tbsp olive oil- enough to coat the bottom of your stock pot
  • 1 medium sweet onion, diced
  • 2 large carrots, diced
  • 2-4 stalks celery, diced 
  • 2-4 cloves of garlic, diced
  • 2 c water
  • salt and pepper to taste
  • 1 whole chicken, about 3-4 lbs (you can just buy a rotisserie chicken to save time here)
  • 2 tsp dried thyme
  • 4 tsp dried basil
  • 1 tsp dried oregano
  • 1 32oz carton of chicken broth
  • 2 chicken bouillon cubes
  • 1 lb baby bok choy, cleaned and stems cut 
  • 1 16oz package of gnocchi 

Warm a large stock pot over medium-high heat.  Coat the bottom of the pot with the olive oil.

Add the carrots, celery and onion, cook until the vegetables start to go soft, for about 6 mins

Add the garlic, salt and pepper to taste and continue to stir for a minute more.  Then add the thyme, basil and oregano and one of the chicken bouillon cubes.  Cook for a few mins more being careful to not burn the garlic, then de-glaze the pot with 1 cup of the water.  Bring this to a simmer and reduce the water by about half constantly stirring.

Add the chicken broth, the other bouillon cube and the rest of the water and stir to combine.

Meanwhile, separate the chicken and place the pieces into the pot (yes skin and all!) The liquid in the pot should just cover the chicken.  Cover the pot and allow this to combine for about 15-20 mins.

Once the chicken is starting to fall off the bones in the soup, reduce the heat to low and add the gnocchi and cover.  When the gnocchi is done it will float to the top.  Turn the heat off and remove the pot.

Lastly, stir in the bok choy and allow the heat from the soup to cook it thoroughly.

Allow the soup to rest for at least a half hour before eating so that the flavors come together nicely.