Old Man Winter recently made his arrival to southern Ohio, and I don't know about you, but cold weather certainly gets me into the mood for cozy comfort food. When I'm looking to warm up, one of my favorite foods to eat is a timeless classic- chicken noodle soup. Old Man Winter recently made his arrival to southern Ohio, and I don't know about you, but cold weather certainly gets me into the mood for cozy comfort food. When I'm looking to warm up, one of my favorite foods to eat is a timeless classic- chicken noodle soup.
I love chicken noodle soup for its simplicity and versatility. It's usually kid-approved and difficult to mess up! When I was pregnant with each of my boys, there was a rocky time during the first and second trimesters when nothing sounded good to eat. What did sound appetizing generally left my tummy feeling "heavy" and queasy. Broth-based soups were packed in my lunch nearly every day for weeks. Soup is also a great option when making freezer meals in preparation for a new baby's arrival, or when you just might need something on-hand and easy to reheat and serve. Chicken Noodle Soup 6 ounces egg noodles 1 tablespoon vegetable oil 2 cloves garlic, chopped 1 onion, chopped 2 carrots, peeled and sliced 2 ribs celery, sliced 2 bay leaves 2 sprigs fresh thyme 3-4 cups cooked chicken 4 quarts chicken broth Directions:
For an added taste of home, I like to serve this soup with homemade Jiffy corn muffins.
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