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Dinner ideas

Posted by on Apr. 3, 2014 at 11:44 AM
  • 5 Replies

I have had the stomach bug the past few days and this is the first day in several days that I actually want food. What are some good ideas on dinner to make sure my stomach doesn't decide to go south again?

by on Apr. 3, 2014 at 11:44 AM
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Replies (1-5):
Retrokitty
by Jasmyne on Apr. 3, 2014 at 11:45 AM
Something dairy free and light.
KendallsMommee
by Spoiled SAHM on Apr. 3, 2014 at 11:46 AM
Chicken soup and crackers
Mookeymom
by Bronze Member on Apr. 3, 2014 at 11:46 AM
Chicken and dumplings is something I always like when I'm getting over being sick.
corticosteroid
by Sapphire Member on Apr. 3, 2014 at 11:49 AM

Ingredients For Chicken Noodle Soup

  • 1 (3 1/2-pound) whole chicken
  • 3 quart(s) low-sodium chicken broth
  • 6 carrots, peeled
  • 4 stalk(s) celery, ends trimmed
  • 3 medium onions, peeled
  • 5 black peppercorns
  • 1 clove(s) garlic, crushed
  • 10 sprig(s) parsley
  • 2 sprig(s) thyme
  • 1 bay leaf
  • 2 tablespoon(s) unsalted butter
  • 4 leeks, tops and root ends removed
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) fresh-ground pepper
  • 3 cup(s) (5 ounces) medium egg noodles

Directions

  1. Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
  2. Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.
Caidysmom
by MindyM on Apr. 3, 2014 at 11:50 AM
Mashed potatoes!
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