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Chicken Soup (for the soul)

February 8, 2010

I’ve been taking care of my patients and my toddler.

One of my patients had some major deconditioning since she has been in the ICU and then on the Intermediate Care Floor  for the past three weeks.

That means she has to learn how to use her hands and to walk again because she has forgotten how she had been sick so long.  So , I got her some physical therapy so she can learn how to

In the meantime, Anabelle has now perfected her ability to walk.

It’s amazing how my career and my work at home overlaps!

A wise Social Worker once told me that ‘If you work with People, at the end on the day, you should play with Things and if you work with Things, at the end of the day, you should play with People‘.  I subscribe to this philosophy.

Although it is really rewarding taking care of my needy patients and the requests of their nurses, at the end of the day, I come home and take care of my needy toddler, all of who really need my attention STAT.

So when all my patients and my little girl are tucked in for the night, I spend my time CHOPPING and DICING, using my hands and not my brain or my heart.

Chicken Soup (for the Soul) —>  I know it’s cheesy but I couldn’t resist.

1 green pepper diced

2 celery stalks, cut lengthwise and diced

2 carrots, peeled, cut lengthwise and diced

2 potatoes, peeled and quartered, twice

1 sweet potato, peeled and chopped about the same size as potatoes

onion or shallots, diced

8 cups chicken stock (made from roasted chicken carcass)  – instructions below

salt and pepper

leftover chicken from roasted chicken

parsley, thyme

1.  Use carcass from leftover roasted chicken and cover with water (about 8 cups), thyme and parsley, salt and pepper, maybe some chicken bouillon and simmer on low for about 2 hours.  Strain. This can be done ahead and the chicken stock can be frozen.

2.  Shred leftover chicken from roasted chicken and put aside.  Can be breast, thighs, drumsticks, the delicious scraps that are saturated with juices alongside the back.

3.  Add all ingredients, except chicken since it is already cooked, into big pot.

4.  Defrost chicken stock in microwave first if frozen.

5.  Bring to a boil until potatoes and carrots are fork tender,about 20 -30 minutes.

6.  Add shredded chicken.

This recipe will rejuvenate you and keep you warm on a cold winter’s night.

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