I wonder at what point of being a blogger can you justify and earn the terms ‘writers block’?
After considering whether Carrie Bradshaw gave any sound advice over the matter on SATC, I found myself just watching Carrie youtubes for 20 minutes, which I then realised was a huge waste of time and also that Carrie is really self absorbed. I then wondered if SATC was on Netflix. It isn’t. I then realised OITNB is back on. The result? No bloggers can’t get writers block, it’s just a result of an indecisive nature and the curse of Netflix.
Speaking of indecisive, this is not real Mexican and they aren’t really noodles, but no one likes the food police.
Mexican Chicken Noodle Soup
Serves 4
Ingredients
2 chicken breasts
Olive oil
1 onion, diced
4 cloves of garlic, crushed
2 celery stalks, diced
1 red chilli
2tsp cumin
2tsp smoked paprika
2tsp cayenne pepper
1L chicken stock
1/2 cup canned corn, drained and rinsed
Handful of angel hair pasta
Handful of chopped green beans
Handful of chopped coriander
Juice of 2 limes
Optional: jalapenos
Method
Heat a little olive oil in a large pot and gently saute the onion, garlic, celery and chilli. After a few minutes, stir through the cumin, paprika and cayenne pepper then pour in the stock along with an extra 2 cups of water. Bring to the boil, then reduce to a simmer.
While the soup is simmering, heat a little extra oil in a pan and fry the chicken breasts. Once cooked, remove from the pan then shred. Cook the pasta in a separate pot as per the packet instructions then add to the soup along with the shredded chicken, corn, beans and lime juice. Bring back to the boil, season with salt and serve with the coriander.
Kitchen notes: You want to eat this straight away otherwise the pasta will continue to soak up the liquid.
