Thank you to everyone for the kind words about my new job! I’m so excited for this next big chapter, and every time I talk with my new boss (who is awesome), I get even more excited. I’ve loved spending these past three years doing what I love, but if I’m going to be honest with you guys, I have to admit something.
I don’t get the same love from cooking that I used to. In fact, I rarely want to do anything in the kitchen when I’m “off the clock” from my blog and freelance obligations. When I first started freelancing, I was in heaven. I had all of these amazing ideas, I was pumping out recipe after recipe and I couldn’t wait to wake up the next morning and do the same thing. My feelings now are vastly different. Now I can’t wait until I’m done cooking. My creativity when it comes to recipe development has disappeared and I feel like I can’t string a sentence together to save my life.
And I know exactly why this happened. It’s not because food isn’t still the love of my life, because it very much is, it’s because sometimes when you depend on something for your living, to pay your bills, you start to lose the passion. It also doesn’t help that the amount I’ve been making has dwindled from the very beginning (by a hefty chunk) so even paying for the recipes I do have to make has become a challenge. Even in those rare moments now that I get a new and exciting recipe idea, I quickly realize that I can’t buy the ingredients I need because I’m completely budgeted out for the recipes I’m getting paid to write.
Total buzz kill, I know, but I have to sit here and be honest about things. Being a freelancer and owning your own business isn’t easy, despite what the blog world may make it seem. And you know what? Sometimes people fail, and although I didn’t completely fail in the total sense of the word (I’m still financially afloat and make enough to get by), but I failed because I stopped loving what I did. And I want to love to cook again and I think starting this new job will do that.
I won’t have to rely on food to pay my bills anyway. Every recipe I make will be made from the heart and I won’t have to worry about how much traffic it’ll get, if it’ll go viral and all of that BS that comes behind the scenes. Instead, I can go back to cooking things I want to cook and buying ingredients I couldn’t afford to before. Not only that, I’ll have the extra income to really invest more in my craft, which means new camera equipment, new photo props and boards and amazing lenses.
But don’t worry, I won’t be going anywhere. I still have a few recipes I made just for you guys, ones that brought a little spark back to my heart, recipes like this easy roasted chicken noodle soup, which is completely inspired by my friend Ashley and this old-school chicken noodle soup recipe. You really can’t get much better than this!
Easy Roasted Chicken Noodle Soup
Serves about 8 – 10.
Prep time: 40 – 50 minutes
Cook time: 1 1/2 hours
For the roast chicken:
- 1 whole chicken (3 1/2 pounds), defrosted
- 1 lemon, halved
- 1 bunch of fresh herbs, like thyme and rosemary
- 2 tablespoons butter, unsalted and melted
- 1 1/2 tablespoons olive oil
- 1 medium onion, cut in quarters
- 4 carrots, cut into quarters
- 2 stalks celery, cut into fourths
- Salt and pepper
For the soup:
- 3 1/2 cups low sodium chicken broth
- 1 cup water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small yellow onion, chopped
- 1 1/2 cup sliced mushrooms
- 1/2 cup of fresh herbs (like parsley, rosemary, thyme & dill)
- 2 cups cooked egg noodles
- Preheat oven to 425 degrees F. Remove the giblets from the inside of the chicken and discard.
- Rinse the chicken thoroughly inside and out. Pat dry. In the cavity where the giblets were held, add 1 lemon half, two quarters of the onion, 2 quarters of carrots and 2 fourths of the celery. Stuff in an assortment of the fresh herbs and add salt and pepper. Using kitchen twine, tie the legs together and carefully tuck the wings to the body of the chicken.
- Rub the melted butter all over the skin of the chicken. Liberally sprinkle with salt and pepper. Place the chicken into a roasting pan. Add remaining vegetables and herbs around the chicken and drizzle with olive oil.
- Roast for about 1 1/2 hours or until the juices run clear. Remove from the oven and let rest for about 20 – 25 minutes.
- Once rested, slice the chicken and then shred the meat with two forks. Save the drumsticks and wings for later, but use all of the shredded meat for the soup.
- To make the soup, bring the chicken broth and water to a boil. Toss in the chopped carrots, mushrooms, celery, onion and a bunch of fresh herbs. Bring mixture to a boil and then reduce to low and simmer for about 20 – 25 minutes. Toss in chicken and noodles and simmer another 3 minutes.
- Remove from heat and serve with additional herbs for garnish.
Nutritional information per serving (about 1 cup):
Fat: 7.2 grams
Carbohydrates: 8.2 grams
Fiber: 3.4 grams
Protein: 22 grams
Weight Watchers Points: 5