Today you get to hear from one of my dearest friends, Ashley. She's one of the best cooks I know and I'm so happy she's sharing one of her favorite recipes with us today!
Hey guys, I’m Ashley! So excited Becky is allowing me to write a post for her blog. One thing you should know about me, I love food. I love to cook food, love to eat food, love to watch shows about food and read food blogs. I’m not sure when the obsession began, but I’m obsessed! I’m an advocate for healthy foods, but love the occasional treat or indulgence. It’s about balance, and tailoring food to what you and your family needs. Because of the balance part, I sometimes can have a love-hate relationship with food. At times I can feel that I’m denying myself something that I want, but the fact is, I’m practicing self-control. I’m taking care of the body that God gave me by not giving it junk all the time.
One way to know what you are eating isn’t full of extra junk is to make it at home yourself. That’s why today I’m sharing one of my family’s favorite recipes. It is from The Pioneer Woman, Homemade Chicken Noodles. Let’s just sat right now this is WAY better than any Chicken Noodle you will ever find in a can! It’s the noodles! The recipe calls for frozen “homemade” egg noodles, and they make all the difference. I use and Pioneer Woman suggest, Reames Homestyle Egg noodles or you can make your own. You can find Reames noodles in the frozen section at Publix.
Serve this with a side salad and some homemade cornbread and you have a heathy alternative to over processed canned soup.
Homemade Chicken Noodles
1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
1/2 whole Medium Onion, Diced (optional)
1 teaspoon Salt
1/2 teaspoon Turmeric
1/4 teaspoon White Pepper (more To Taste)
1/4 teaspoon Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour
Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.
Picture and recipe from www.thepioneerwoman.com
One way to know what you are eating isn’t full of extra junk is to make it at home yourself. That’s why today I’m sharing one of my family’s favorite recipes. It is from The Pioneer Woman, Homemade Chicken Noodles. Let’s just sat right now this is WAY better than any Chicken Noodle you will ever find in a can! It’s the noodles! The recipe calls for frozen “homemade” egg noodles, and they make all the difference. I use and Pioneer Woman suggest, Reames Homestyle Egg noodles or you can make your own. You can find Reames noodles in the frozen section at Publix.
Serve this with a side salad and some homemade cornbread and you have a heathy alternative to over processed canned soup.
Homemade Chicken Noodles
1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
1/2 whole Medium Onion, Diced (optional)
1 teaspoon Salt
1/2 teaspoon Turmeric
1/4 teaspoon White Pepper (more To Taste)
1/4 teaspoon Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour
Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.
Picture and recipe from www.thepioneerwoman.com
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