Turns out, Alice does. Hooray! [And not only cooks, but spoils us and makes the chicken noodle soup that I wanted, and the pizza that Will wanted.]:
Chicken Noodle Soup:
Bring chicken broth (cut with water to taste) to a simmer on the stove in a big pot.
Put 4 chicken breasts (seasoned with salt and pepper and covered in some EVOO) in the oven at 350...until done. I honestly don't remember how long she had them in there, but it's not rocket science to figure out when the chicken is done.
Sautee carrots, celery, onion (and some garlic! Garlic is good for sickies!) in a large pan for about 15 minutes...but keep an eye on them, because you definitely don't want them to get mushy. As for amounts, I just say eye-ball it, and don't hold back. One of my least favorite things is a soup that's all broth. Useless.
Add vegetables to the simmering broth. Add farfalle noodles at the same time. [My favorite part of the evening was Alice's case for the superiority of farfalle over egg noodles in chicken soup: "When you're feeling gross, you don't want food that's all limp and lame too! You don't want your noodles to be pathetic failures like you! You need them to be hearty and strong to make you better." She's so wise.]
Add the chicken when the noodles are close to being done...you don't want a crowded pot messing things up. Then simmer until everything's hot and you can't wait anymore and the soup NEEDS to be in your belly. Then add some fresh parsley. Then mow down.
Mushroom, Chicken, Spinach, Caramalized Onion, and Mozzerella White Pizza.
I just listed all of the ingredients in the title. Alice used Trader Joe pizza dough, put some olive oil on the rolled-out crust, and piled it with cooked chicken, baby spinach, caramalized onions, mushrooms, and topped it with lots of fresh mozzerella.
Put it in the oven at 415 degrees for about 15 minutes, or until the top looks lovely and golden like above.
This stuff is good.
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