I don’t know if it’s because its allergy season, or the stress from the last couple of weeks, but my migraines are back full force. They are kicking my butt. Sunday, I spent all day in bed, sleeping and watching movies all day, hardly able to keep my eyes open. Today was much of the same. I don’t tend to eat much on these kinds of days, but I knew that I had to put something in my stomach, otherwise it would just make the nausea worse. Chicken noodle soup is a good thing to eat in this situation, but we didn’t have any. Instead, I made up my own concoction to soothe my woozy stomach. This is definitely far from a gourmet meal but it was very comforting, and I feel so much better now that I’ve eaten. And, the best part is, I have a bowl of leftovers for lunch tomorrow!
2 cups egg noodles
1 can cream of chicken soup
Splash of cream
Splash of Worcestershire sauce
1-2 Tbsp sun-dried tomato seasoning (or your favorite blend)
Salt & Pepper
Cook egg noodles in boiling water. Drain, but reserve a ladleful of pasta water. Pour noodles back into pot.
Add soup and stir to coat. Add just enough pasta water to get the consistency you like. Add a little cream, and the ingredients to taste.
**Note–You could totally do this with Cream of Mushroom or Broccoli or even that Fiesta Nacho soup. Cream of chicken is just my favorite casserole flavor. Also, this would make a great side dish, reminiscent of Pasta Roni or something like that.
Today for lunch I added a little bit of Dijon mustard, a slice of cheese, and some Old Bay seasoning before nuking it in the microwave. It was even better than last night! Still far from a fancy meal but definitely delicious!