Friday, March 6, 2015

Homemade Chicken Noodle Soup

Are you sick of so many soup recipes lately? I hope not. I also hope that I won't be wanting to make soup Every.Single.Day. More snow came and went yesterday. Arg!




If you make one more soup for this year this should be it.  It is amazing. Like way better than I thought it would be. Maybe I got a little too used to canned chicken noodle soup. Or soup that has some time saving short cuts. This recipe is not difficult but it does take some time. Hello weekend cooking project!




Mr. J got some new knives for Christmas and one of the things he has been really into lately is cutting up whole chickens.  We buy a big roaster and he breaks it up into pieces. I am not sure this is a huge cost savings depending on any given sales that might be going on but he sure enjoys it. Thus he jumped at the chance to cut up the chicken for this soup.  


I am not sure what makes this soup so amazing. The broth comes directly from cooking the chicken and veggies.  The flavors are on point. I could seriously go on and on about this soup but I will spare you my gibberish. 

Just make the soup! 

Homemade Chicken Noodle Soup

by Emily Morris, From Pioneer Woman
Prep Time: 20 minutes
Cook Time: 1 hour and 45 minutes
Ingredients (serves 6-8)
  • 1 whole Chicken, Cut up
  • 2 whole Carrots, Diced
  • 2 stalks Celery, Diced
  • 1/2 whole Medium Onion, Diced
  • 1 teaspoon Salt
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Ground Thyme
  • 2 teaspoons Parsley Flakes
  • 16 ounces, weight Frozen "homemade" Egg Noodles
  • 3 Tablespoons All-purpose Flour
Instructions
In a large soup pot cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. Let cool slightly and then with two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. 

Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots, celery and onions to the pot, followed by the herbs and spices. Stir to combine and simmer for 10 minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.
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Thursday, March 5, 2015

Baby Update: Week 40



I have been waiting for this day for a really long time. And I wondered what my phone would say when the day finally came. Not nearly as exciting as I thought it would be. Now I wonder what will happen tomorrow. I hope there is no negative numbers up there.  

No baby yet.

Mr. J and I are taking bets for what day she might appear. Someone at work said that if she came today it was clearly my child as I am the planner and always on time. If she comes later then she is more Mr. J, just chilling away.   

I am taking it easy these days. One because the weather has been miserable. In fact it is currently snowing and we could get up to 6 more inches of snow today.  Arg!  Also because it is nearly impossible for me to do all that much out and about.  At home I feel pretty good though. 

I hope I am not here next week posting another pregnancy update!!

Wednesday, March 4, 2015

Wicked Weather and #WIAW


My dream of having March be Spring like has come and gone. I am sure you are sick of me complaining about the unrelenting storms as much as I am. Poor Mr. J has spent almost every morning before work outside cleaning off the driveway. This morning it wasn't too much but it was super heavy. A few days ago it was about 7 inches and heavy.  We are both done.  This weekend I bought basil to help make things feel more warm. It helped. I am tempted to get some more this weekend.


To help fuel the shoveling I made peanut butter bars and maple oat muffins. Recipes are coming soon. Some people prep for the week with cutting up veggies, etc. I just bake. 


Since I am just ready for this baby to come I decided this last few days (hopefully) are all about indulgence. I still start the day with my green smoothie. I have been adding a handful of rolled oats lately for a bit of extra fiber. 


The indulgences came when I treated myself (sent Mr. J out) to Starbucks for their new tiramisu latte.  It was half-caff with only 2 pumps but still super good. This was followed by an egg and cheese sandwich on a hard roll. I swear there is an egg with cheese in there. Mr. J said it was my own fault for not ordering two eggs which is his default. 


Lunch was salad with homemade chicken noodle soup.  Seriously why haven't I made chicken noodle soup earlier in the year. It was fantastic!


Snacks included this yogurt parfait that probably consisted of way more strawberries than yogurt and granola.


More fruit!


Dinner was his and her pizza. I am still all about cheese.  The fresh basil was a nice touch.  I wanted to get a measuring tape out with this one. Mr. J was in charge of the toppings and although it is hard to tell from the photo his pepperoni were totally creeping on half of the pizza. 


What have you been eating lately?  Any indulgences? 


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