Did you know that there is a whole month dedicated to soup? I sure as heck didn’t! But since learning that this month is National Soup Month, I definitely wanted to commemorate it with a brand-new soup recipe. I really don’t have too many soup recipes on my blog so I felt like it was time to remedy that. The only other soup recipes I have are my Split Pea Soup and Darn Good Chili recipes which are incredible if I do say so myself. And now I’m adding this equally delicious Chicken Noodle Soup to the mix.
Chicken Noodle Soup is the kind of comfort food you crave on a cold, winter day. Or any time you’re suffering from some kind of sickness. It has the warmth to ease your shivering body or sore throat but it’s also packed with unbelievable flavor to satisfy your appetite. I originally planned on making a simple chicken soup, but I’m the kind of person who likes LOADED food. And I really love noodles. So, I felt it was only right to add classic egg noodles and a bunch of vegetables to the soup to make it a nice full meal.
My motto is simplicity as you all know, so this soup is made completely on the stove-top in one pot (other than the noodles which I cooked separately and added in later). I used whole chicken breasts and ready-made chicken broth to cut on time. The chicken breasts cook directly in the broth for about 30 minutes along with the vegetables and spices. Once the chicken’s cooked through, I temporarily removed it and used two forks to shred it all up. I then returned the shredded chicken to the pot, added the cooked noodles, and let simmer a few more minutes until everything was heated through evenly.
This chicken noodle soup recipe is definitely easy, but it’s also extremely customizable! I used carrots, celery, onions and peas for the main vegetables. I found these to be a nice combination but you can switch it up to your liking. Some other vegetable ideas that would go great in this chicken noodle soup include corn, green beans, potatoes, mushrooms or even broccoli. The more the merrier in my opinion! Read on for the full recipe and I hope it warms your body and soul. :)
Chicken Noodle Soup Recipe
I fry a lot of bacon around here. Many of my recipes have bacon as a main ingredient. Have you tried my Bacon Pesto Pasta, anyone? It’s to die for. The flavor combination is too delicious to even describe. Bacon tends to do that to most dishes. And don’t even get me started on Brussels sprouts! They have the best texture whether they’re fried, baked, steamed, you name it! And they retain all the taste of the spices or toppings you cook them with. So, I’m sure you can imagine what an amazing combination these Brussels Sprouts with Bacon made.
This is an incredibly easy recipe with simple ingredients and directions. First step is of course to fry the bacon. I usually cut my bacon (using kitchen scissors) into small bite sized pieces before frying. It makes the job so much easier, quicker and the bacon fits better in the skillet this way. Once the bacon is perfectly crispy, you’ll store it on a paper towel while you cook the Brussels sprouts. Make sure to leave the bacon grease in the skillet! Bacon grease is a great alternative to butter or oil because it gives your dish a richer, more savory taste.
For this recipe I used frozen Brussels sprouts because it cut the cook time significantly. But feel free to use fresh Brussels sprouts if you desire. They might need a little extra time to tenderize in the skillet so be sure to adjust the cook time accordingly. The frozen ones took less than 10 minutes to heat through all the way. Once the Brussels sprouts are done cooking, you’ll add the bacon pieces back into the skillet and mix everything together for the final touch. Simple as that!
I can’t emphasize enough how easily and quickly you can have this side dish on your table! It’s the perfect compliment to any dinner. I personally made them alongside my Pierogies With Garlic Green Beans recipe. But if that’s too many green vegetables for you in one meal, you can also try making them alongside something meaty, such as these BBQ Ribs. Read on for the full recipe and let me know your results in the comments below!
Brussels Sprouts With Bacon Recipe
This Sesame Noodles Recipe is one of the easiest recipes you will ever make with a cook time of less than 15 minutes! When it comes to noodles or pasta, I love sauces that have a base of butter or oil. And that’s exactly what the sauce for this recipe entails. I used toasted sesame oil (which has a very strong taste, so feel free to adjust the measurements to your liking) and a generous amount of butter. But I also added soy sauce for a punch of salty flavor.
To add to the incredibly savory taste of this dish, I tossed in some garlic, green onions and black pepper. Other than the noodles, all the ingredients are added to a large skillet and heated through for less than 10 minutes. Just enough time to melt the butter and get the sauce hot and fragrant.
It may look like a simple dish, but it’s definitely bursting with flavor. For those of you who need a little something extra, I would highly suggest serving these with a side of my Perfectly Crispy Baked Tofu to make it a complete and delicious meal (you’ll notice the tofu photo-bombing my pictures in the back). Read on for the full recipe and I hope you enjoy as much as I did!
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My beautiful little momma’s boy turned 1 year old last month, so naturally, we had to throw a big old themed party. Since having kids, themed parties have become a regular occurrence. From bumble bees to Shrek to Harry Potter to Betty Boop…. we’ve put together A LOT of different themes. I’m thinking of making a blog post in the near future with all the photos of our past parties for those of you looking for ideas. Let me know if this is something you’d all like to see! For my baby this time, we chose an absolutely adorable lumberjack theme!
These chocolate bears were a great addition to the dessert table and really bought everything together. The recipe is so easy that it really only needs two ingredients: chocolate chips and rice krispies. But I also used cookie icing to make the bears look like little lumberjacks. I’m no artist, but I chose a simple design that even I was able to draw.
The molds I used were gifts my friends bought me a long time ago. But you can find similar molds on Amazon such as these ones or these. The recipe calls for 3 cups of chocolate chips and about 2-3 cups of rice krispies which yielded about 12 chocolate bears. Depending on the size of the molds you’re using, you might have to alter the recipe accordingly. Luckily, since the ingredients are so simple, it’s very easy to manipulate the recipe to fit your needs.
As you can see in the pictures, the chocolate bears have two layers. The first layer is a nice smooth outer shell that’s made purely of chocolate. The filled layer is made of a melted chocolate and rice krispy mixture. Since the rice krispies are crushed beforehand, the final texture is thicker and sturdier.
Once the bears are decorated with the cookie icing, they make for such a unique treat. Again, you can add them to your dessert table OR even pack them in tiny bags and give them away as party favors. Once the chocolate is dry and hardened, they hold up excellently at room temperature for a few days. I had a lot of fun making these and I hope you guys do too! Let me know how they turn out for you in the comments below. :)
CHOCOLATE BEARS RECIPE
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I might be the only weirdo who does this, but when it comes to “one-pot” meals, I almost NEVER actually cook them in one pot. Especially if they involve pasta or rice. That is my biggest weakness, I can never seem to achieve the correct consistency for the rice or pasta when they’re mixed with other ingredients. They always come out either too mushy or way too undercooked. If anyone has perfected the art of one-pot meals with flawlessly cooked rice or pasta, please give me a holler! I’m all ears.
In the meantime, I’m going to continue putting my own spin on these types of meals by cooking the pasta or rice separately and mixing them with the rest of the ingredients last. That’s exactly what I did with this Cheesy Chicken & Rice recipe. It was a lot less hassle and the final dish had great consistency with perfectly cooked rice! No mushy messes here, thank goodness. ;)
As usual, with all my recipes that include chicken, I like to include a little “how-to” list on baking the perfect chicken breasts. Following these steps has helped me tremendously in ensuring I get juicy, tender results every time. For those who’d like to give it a try, here’s my simple list of instructions below:
I mentioned earlier that I cook the rice separately from the rest of the ingredients, but I also want to take a minute to commend my trusted Rice Cooker. I'm seriously in awe of anyone who can make rice without a rice cooker. It has been an absolute life saver for me. My rice ALWAYS comes out perfect. I definitely commend those chefs out there who have the patience and skill for making perfectly cooked rice on the stovetop. But a rice cooker just makes things so much easier by removing the water-to-rice-ratio guesswork. I love not having to worry about ruining a whole batch of rice due to incorrect water measurements. So yes, I highly recommend everyone get a rice cooker and give yourself some peace of mind. :)
I was quite happy with how this dish turned out. It was hearty, healthy and filling! Best of all, my kids (age 1 and 2) actually wanted to eat it too. You know how picky those toddlers can be. I think the cheese had something to do with them liking it so much. I felt great knowing they were getting their servings of vegetables and protein all in one bowl. I hope you guys will give it a try! It’s a meal the whole family will enjoy. :)
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.