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Homemade Chicken Noodle Soup Recipe

So it's that time of the year again. The season is changing and so are the temperatures.  As much I love Autumn, I'm clinging onto the last few days of that summertime sunshine for as long as I can.  But if you are itching for cooler weather then this Chicken Noodle Soup recipe is right up your alley.  And if not, then this soup is sure to help you transition with minimal hesitation.  It's just in time for you seasonal allergy sufferers (raising my hand) and a perfect pic-me-up for a cold/flu/sore throat/runny nose.  It's actually scientifically proven that chicken noodle soup contains anti-inflammatory properties that may help prevent a cold’s miserable side effects.  Whether you chose to believe it or not, there is always something magical that happens in a hearty hot bowl of slow cooked juicy chicken, tender vegetables, and savory broth and herbs.  (and it's low calories to boot!) Mmmm mm good!

I found the original recipe on Pinterest, But here's my version:

Serves 5  |  Approx 186 calories/serving
Ingredients:

• Meat
• 2 Chicken Thighs (bone in, skin optional)
• Vegetables: 
• 1 Cup, Carrots, diced
• 1 Cup, Fresh Celery, diced
• 1 Cup, Yellow Onion, diced
• 1 clove, Garlic, finely chopped
• Seasonings: 
• 1 tsp, Parsley, dried
• 1 tsp, Basil, dried
• 1 tsp, Thyme, dried
• 1 tsp, Oregano, dried
• 1 Bay Leaf
• 1 tsp, Chicken Bouillon
• 1 tsp, Ground Black Pepper
• 1 tsp, Salt
• Liquids:
• 4 Cups, Chicken Broth
• 3 Cups, Water
• Other:
• 1.25 Cups, Egg Noodles
• 2 Tbsp, Extra Virgin Olive Oil (evoo)

Instructions: 

• Heat evoo in a 6 quart stock pot.  Saute vegetables in pot until translucent.  
• Meanwhile, in a separate hot pan, sear chicken thighs on both sides until sealed, but not cooked through.
• To the stock pot, add the seasonings and liquids and bring to a rolling boil.
• Add chicken and boil for another minute, then reduce to a simmering boil for 50 minutes, covered.  
• Remove the chicken and bay leaf. Check your broth flavor, add salt if needed. 
• Bring soup back to a rolling boil, add the noodles and cook for 7-8 minutes. (do not over cook noodles, or they will be a mushy mess)
• Meanwhile, pull apart the chicken thighs using 2 forks. (should be falling off the bone by now!)
• Add chicken back to the soup pot after noodles have cooked.  Simmer for 2 minutes more and serve while hot! As always, enjoy!

adapted from : Budget Bytes

I like to use a pestle and mortar to grind up my herbs

Served with an English Muffin, yes!

shredded chicken

now we're cookin!

chicken seared on both sides

Baked Chicken, Brown Rice & Veggies

Honestly, I can't even remember how I made this dish. I thought the photo looked appetizing and decided it would be a shame not to share it.

Simple baked brown rice, mushrooms, carrots, green and yellow onion, with seasoned chicken thighs on top. When baking casseroles similar to this one, be sure to partially saute your veggies first.

Meatball Lasagna Recipe

I know you are reading the title and thinking, meatball lasagna?  I've never heard of that before... Well, me neither, but trust me it's delish.  Lasagna can be a tedious meal to make especially if you are into the layers like me.  And, boiling 10 inch lasagna noodles in a 6 inch deep pot is nothing short of a joke, right?  So, kudos to whoever invented the oven ready version.  You get to take a shortcut on time and your family will still think you went to culinary school.  Brilliant.  If you are ready for a fast and easy way to make a lasagna tonight, then continue reading my friend. 

Green Smoothie Recipe

Healthy breakfast. Green smoothie, grapefruit, turkey sausage, egg.

Green Smoothie Recipe:

1/2 avocado
3 cups spinach
1 banana
1/2 cup orange juice
1/2 mango
Blend until smooth