Hearty Chicken Noodle Soup (Made With Stock)

Hearty Chicken Noodle Soup (Made With Stock)

Here in Ohio, the overcast and rain has my family craving chicken noodle soup. (I told you I’ve got soup on the mind lately.) Chicken noodle soup is one of most nostalgic comfort-foods! For me, this bowlful of warm goodness is reminiscent of my Grandma’s recipe! (Stock is key!)

If you want to make a crowd-pleaser that’ll also make scrumptious leftovers the next day, then this one for you! I promise, the leftovers will go quickly!

I make this also over the stove, but you can also easily add the ingredients to a crock-pot for a quick and easy weeknight dinner! It takes about 15 minutes of prep and about 1 hour of simmering.

Ingredients:

  • 1 TBS. Olive Oil
  • 1/2 Cup Onion, minced
  • 1/2 Cup Celery stalk with leaves, minced
  • 3 TSP. Minced Garlic
  • Salt and pepper to taste
  • Zest of 1 Lemon
  • 3 TBS. Butter
  • (2) 32 oz. chicken stock
  • 1 LB. Boneless chicken, raw
  • 2 Large Carrots, peeled and chopped
  • 8 oz. Wide Egg Noodles

( P.S. I’ve been adding lemon zest to my chicken soups since I was a kid. Believe me, it adds a whole new level of freshness that you won’t want to leave out! )

Recipe:

  1. In a large soup pot, add olive oil. Saute minced; onion, celery, and garlic. Season with salt, pepper, and lemon zest.
  2. Add in butter, chicken stock, and chicken. Simmer until chicken is cooked through, about 20 minutes.
  3. Once chicken is cooked, cube it up and add it back to soup pot.
  4. In a separate, smaller pot, boil water for the noodles. (This ensures that your broth doesn’t become starchy.) Cook the noodles for 4-5 minutes so they don’t swell too much, once added to the soup.
  5. Add chopped carrots until tender, about 12 minutes.
  6. SERVE!
Don’t you just want to dive right into this bowl with a big spoon?
Serve with a rustic bread, muffin, or crackers!

What’s your favorite soup?

Drop a link in the comments if you have a soup recipe of your own!

Beef and Vegetable Soup (With Secret Ingredient)

Beef and Vegetable Soup (With Secret Ingredient)

Boy, it’s been a while since I posted a recipe! I am I the only one who tends to make whatever is easier for my family on a weeknight? After everyone gets home from work and school, who wants to spend 2 hours cooking a gourmet meal? And then clean up that mess?

I’m still a huge fan of nutritional food. I even let my boys raid the produce aisle in order to encourage them to eat healthy. (Read 10 Ways to Encourage Kids to Eat Healthy.) Healthy to me is focusing on whole foods, definitely using more produce, and less; fat, starch and salt. I was thinking of making more soups, different salads to try, and maybe even some meatless meals just to change things up. But dinner still has to be pretty easy to make and still delicious!

Last summer I made a large pot of vegetable soup that my three boys absolutely loved. It was delicious mostly because it had a lot of fresh garden veggies in it; tomatoes, zucchini, potatoes, carrots, onion, sweet corn, green beans… So I wanted to try a couple more soups!

First and foremost, the key to a good soup is the broth. I have a couple favorite methods. You can use up saved meat drippings from roasts and things. Stock works brilliantly also! I think those work the best because they use a real meat based flavor with a little bit of animal fat. Bouillon cubes are my least favorite because the broth tastes artificial and too salty. Recently I found another favorite broth alternative- onion soup mix! This can be bought in a box with 2 packets used to make french onion dip or soup. But using it as a broth base is incredible!

Prep and Cooking Time:

20 minutes of prep, about 1 hour of total cooking time

The thing I love about soup is you just add the ingredients, set at a medium to low heat, and can walk away. You could also make this the night before, store in a crock pot in the fridge, and set for a low heat before heading to work!

Ingredients:

  • 2-4 TBS Olive oil to fry with
  • 1 LBS of diced red meat (I used venison here)
  • Salt to season meat
  • 2 Packets (2 oz. each) onion soup mix
  • 8 Cups of water
  • 2 Cups of diced potatoes
  • 1 Cup of diced carrots
  • 1 Red bell pepper (optional)
  • ground pepper to taste
  • a couple splashes of Worcestershire sauce!

Recipe:

  1. Heat olive oil in big soup pot till warm. Add diced red meat, season with salt, and brown.
  2. Add both packets of onion mix and water to pot. Let simmer.
  3. Add veggies, pepper, and Worcestershire. Cook till veggies are tender.
  4. And serve!

The secret ingredient definitely adds a depth of flavor with the onion mix! Rarely have I used onion mix to cook with before, but I will be doing it more now!

We typically have these ingredients on hand, but I also like how easy this is to make for dinner. Plus my family devoured this particular beef and vegetable soup! What’s your favorite soup?

Delicious Cheesy Scrambled Eggs

Delicious Cheesy Scrambled Eggs

Those days when you just don’t feel like cooking a big meal can still be really simple, healthy, and frugal. And it’s something your whole family will love! And eggs can be very versatile, too! Just grab yourself a couple dozen eggs next time you’re at the store!

Is there even a right way to cook scrambled eggs?

Continue reading “Delicious Cheesy Scrambled Eggs”

Better Than Chicken Nuggets

Better Than Chicken Nuggets

Frugal and healthy meals often don’t go hand-in-hand. Sometimes it’s cheaper to cook some hot dogs and mac and cheese. But those boring foods aren’t packed with flavor or nutrition.

But here’s a healthy version of chicken nuggets that are better for you, more affordable, more filling, and taste 1,000x better! An average bag of 2 lb. chicken nuggets cost about $4-5. For the same amount of food, these cost you some leftover chicken or about $2 to make!

Continue reading “Better Than Chicken Nuggets”

Crescent Roll Recipe

Crescent Roll Recipe

For Thanksgiving we have three lunches/dinners. I’m making pumpkin pie, cranberry salad, and crescent rolls. I even have a bottle of Pino Grigio to bring to one!

But I’m a fan of making things from scratch especially for special events and holidays. I vividly remember the smell of fresh cinnamon rolls and crescent rolls from my childhood. Every holiday my mom would be lovingly cooking up one of our favorites to bring along to Grandma’s. And they were so good that you literally fought for some!

You’ll want to keep this recipeon hand!

So here’s the surprisingly simple recipe that every Thanksgiving dinner table should garnish! 

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5 Family Favorite Recipes (That Are Fun To Make)

5 Family Favorite Recipes (That Are Fun To Make)

Hey you guys! What are some of your best memories of your mom and dad at home? Were you learning how to bake cookies with Mom? Was Dad flipping pancakes on Sunday morning? Was Grandma canning or baking pies?

Those are some of my memories of my childhood. And I want my kids to have the same memories. I want them to know how to make simple recipes from scratch. My dad always said there is a nostalgia about cooking and baking.

As long as you help them along the way, every kid can have a job. Get out the step stools and chairs and pull them up to the counter. Let them see what you are making. Little kids can stir. Big kids can measure. And they can all lick the spoons.

Here are our favorite 5 recipes. One of them, has a unique special ingredient. Sshh….

Continue reading “5 Family Favorite Recipes (That Are Fun To Make)”