I hope y’all are having a wonderful week! I’ve been off of work for over a week now…so I sure am having a fabulous week myself J I’ve had a whole lotta fun playing Santa these past few days. It is so much fun buying gifts for the people you love!
Phillip and I started our holiday season off like we always do…we went and picked out the “perfect” tree, then we adorned it with lights and all kinds of tacky Christmas ornaments…all while sipping on the perfect holiday drink – EGGNOG! J
There is a chill in the air for the first time this year! It’s actually beginning to feel like Christmas around here!! Cold weather makes me want to cozy up by a fire with a good book, or even better, a warm bowl of homemade chicken noodle soup!
I made my Mom’s chicken noodle soup the other night (with a few slight alterations). It was SO yummy and was the perfect thing to eat for dinner on a cold winter night. Phillip and I cleaned our bowls and finished off what was leftover in record time…I’ll definitely be making this again soon.
It’s so easy!! Here’s how you do it…
Throw chicken breasts, chicken thighs (with bones and skin), an onion, celery, a couple of cloves of garlic, and bay leaves into a large pot, then cover with water and season with salt, a little cayenne pepper for heat, and lots of freshly ground black pepper.
Tie a big bunch of thyme together with kitchen twine and add it into the pot.
(This is completely optional. I love thyme in my chicken stock. Thyme is a great herb - it adds great flavor but doesn't overpower your dishes.)
Bring the stock to a rolling boil, then turn down and let simmer for about 30 minutes (or until the chicken is cooked through).
While that's happening...
Chop up some celery...
...and and onion.
Get out some green onions...
...and give them a chop.
Peel some carrots.
Then chop them up.
Lastly, remove about a handful of leaves of fresh Italian parsley from the stems and chop them up.
**BACK TO THE STOCK**
After your chicken is cooked through, remove it from the pot and shred it up.
Don't throw away those bones!
Add them into the stock and let them cook for 30 minutes or so.
In the meantime...
In a heavy-bottomed pot, saute your veggies in butter and olive oil until they are tender and the onions are translucent.
Then chop up some garlic and add it into your veggies and let it saute' for about a minute.
Then, strain your chicken stock through a mesh strainer and add it into your sauteed veggies. Then add in the shredded chicken.
Bring the liquids to a boil.
While you're waiting on the stock to boil, pull out a box of pasta.
I got enticed by a box of mini bow tie pasta at the store...aren't they cute?
Once the liquids come to a boil, add in a cup or so of pasta and cook according to the package instructions.
Yum!!
It is SO good and represents comfort food at its best!! Make it today!
Have a wonderful rest of your week! Enjoy this special time of year when we celebrate the birth of Jesus Christ our precious Lord and Savior! I'll leave you with this...
"and she gave birth to her firstborn, a son. She wrapped him in cloths and placed him in a manger, because there was no room for them in the inn. And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. But the angel said to them, "Do not be afraid. I bring you good news of great joy that will be for all the people. Today in the town of David a Savior has been born to you; he is Christ the Lord. This will be a sign to you; You will find a baby wrapped in cloths and lying in a manger." Suddenly a great company of the heavenly hosts appeared with the angel, praising God and saying,
"Glory to God in the highest, and on earth peace to men on whom his favor rests.""
- Luke 2:7-14 NIV
Listen to this...it will warm your heart: The Christmas Story as told by Shaoey
Here's the recipe from my Mama. Thanks again Mom!!!
Yummy Homemade Chicken Noodle Soup:
One package of boneless, skinless chicken breasts
One package of chicken thighs with skin on (You can remove skin when cooked and shredding)
Three stalks of celery
Two carrots
Three green onions
Handful of flat leaf parsley
One whole onion
One garlic pod, chopped fine
A couple tablespoons of butter combined with one tablespoon olive oil
Water to cover chicken about ¾ of the way
Two cups or more of frozen homemade broth
Rinse chicken, pat dry and put aside. Chop all of your vegs into small pieces. Melt your butter and combine with olive oil. Saute your vegs, leaving the garlic out a few minutes.(I don’t remember using garlic, but it would probably be a great addition!) Put your chicken in the pot after salting and peppering it. I added a little red pepper just for flavor. Add your water, broth and a whole onion. Bring it to a boil and turn it down. Cook on low for a couple of hours, stirring whenever you think it needs it. About 15-30 minutes out, put in about ¾ a cup of some type of noodle. I think I had egg noodles in the pantry. Be careful not to oversalt the soup. Let the vegs season on their own with the salt you have added to the chicken. You can always add more if needed right before serving.
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