I apologize for being off the radar for a while. I have been traveling, battling the flu, and getting back into the swing of school. I have a very tough quarter ahead of me preparing for student teaching, but I am so incredibly excited! For those of you that don’t know, I am a full-time Graduate student working towards my M.Ed in Elementary Education. When I graduate, I will also have endorsements in English Language Arts, Social Studies, and (hopefully) Art. Since my school does not have a film program, I have to work with the state of Illinois to see if they will count my film and photography undergraduate classes towards and art endorsement. When I graduate, I hope to be a middle school English/Social Studies teacher. I love middle school aged kids, I can’t wait to work with them.
For my student teaching, I have been placed in a Kindergarten classroom, which I am really excited about. When I am observing in upper grade classrooms, I tend to see the following pattern a lot. The teacher teaches a lesson, students to an activity, students are told if they finish early they can read silently at their desks or work on an unfinished assignment. Now there is nothing necessarily wrong with this pattern, but this type of structure wouldn’t work in a kindergarten classroom because not all kindergarteners can read. Many kindergarteners can’t work independently either. Many still need a ton of guided instruction. Therefore, I will have to design lessons and activities that take the entire lesson time. It is both intimidating and exciting. I honestly feel like I am going to learn so much about classroom management and lesson planning in this classroom!
Wait. Isn’t this post called Chunky Chicken Soup? You’re right. It is!
It seems like everyone I know came down with or is coming down with the flu. The most popular home remedy for the flu is chicken soup. I love soup! It’s quick to make, easy, inexpensive, and comforting.
I have to be honest with you. The recipe below is my best guess as to how I made this. I rarely tend to measure when I am making soup. I will be better about that in 2013!
Chunky Chicken Soup
- 1 1/2 cups gluten-free, brown rice pasta (I used Trader Joe’s brand)
- 2 chicken breasts, cooked and shredded*
- 3-4 stalks of celery, sliced
- 3-4 carrots, sliced
- 1 small onion, diced
- 1-2 cloves garlic, minced
- 1 scant tablespoon dried oregano
- 1 packet chicken bullion
- Olive oil
- 6-8 cups water (use and adjust according to how chunky you want your end product to be)
*You can cook and shred the chicken yourself or buy pre-cooked chicken and shred it yourself. You can also buy pre-cooked chicken and cube it. Either way, make sure your chicken is pre-cooked as this saves a ton of time.
- In a large pot over medium heat, cook onions and carrots until onions are translucent.
- Add garlic and celery, stir, and cook for another 3-4 minutes.
- Add water (start with 6 cups and add more if you think you need it), bullion packet, and oregano and bring to a boil.
- Reduce heat and add chicken and pasta. Cook for about 6-8 minutes or until pasta is cooked through.
You can serve with bread or oyster crackers if you are not gluten-free or enjoy as is!
I hope everyone is having a happy 2013 so far! We will return to our regularly scheduled blogging next week. 🙂