We live in Florida, North Central Florida to be exact. Today was only 50 degrees F. and tonight we have a freeze warning from 11pm-9am tomorrow morning. We had unseasonably warm weather just 4 days ago, reaching 80 degrees F. As a result, I feel like I’m on a roller-coaster ride through the seasons!
On cold nights like tonight, I like to make homemade soups. Here’s one of our favorites to get us all toasty, inside and out. Enjoy! 🙂
Chicken Veggie Noodle Soup
- 3-4 Tbs. olive oil
- 1 medium onion, chopped
- 3 large carrots, peeled and sliced
- 2 large celery sticks, sliced
- 8 cups of chicken broth (I love Kitchen Basics myself; great because they care about allergens, no msg, no preservatives, etc. Read label. 😉 )
- 2 large bay leaves
- salt and pepper, to taste (optional)
- 6 to 8 oz. of noodles, (depending upon how much you like)
- 2 cups of cooked leftover chicken, cut up bite-sized
- Heat large stockpot on medium heat until water skittles across the bottom. Add olive oil, enough to coat bottom then add onions. Saute onions until translucent (about 5-10 min).
- Add carrots, celery, and if desired, salt and pepper. Saute for about 10 minutes.
- Add chicken broth and bay leaves. Cover with tight-fitting lid and bring to a rolling boil.
- Add noodles and chicken and stir. Once the soup comes back to a boil, cook for 10-12 minutes (with no lid on). Serve hot!
I usually make biscuits with this but I totally forgot tonight which is alright because it turns out we didn’t have the shortening I needed to do so. 🙂
Substitutions: If you cannot use egg noodles due to an egg allergy, use 2-3 cups of cooked rice (white or brown). Simply add it with the cooked chicken and heat through, 5-10 minutes.
What is one of your favorite comfort foods for cold winter nights?
P.S. Sorry that the photo is kinda’ dark. I just looked at our light over the dining room table and yup, the light bulb on my side is out. Oops!
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