Every October, my mom says to me “Savannah, I’m going to need some ideas for Christmas.” And every year, I’m told I’m no help at all, because I always answer “I don’t need anything.” Well last year, I surprised my mom because I actually had a request. I really, truly, desperately wanted the Paula Deen Cuts the Fat cookbook. My mom told me absolutely not. She was not going to buy me a weight loss cookbook.
But in the end, there it was underneath my tree Christmas morning!
You guys, this cookbook is the freakin’ bomb. I absolutely love it. So I’m telling you right now to drop what you’re doing and go buy it. You won’t regret it! It has so many awesome recipes that I know you will love.
My personal favorite? Her Down-Home Chicken Noodle Soup. You have to understand. I don’t really like soup. There are a select few that I like to eat when I’m sick, or if it’s a cold day, and I’ve ALWAYS hated any kind of chicken noodle. One day, I decided to try it for dinner, based on the fact that looked like a pretty simple recipe, and it was really really cold out.
And oh my goodness. I’m SO happy I tried it. This is literally the best chicken noodle soup recipe in the whole entire world. (At least I think!) It even gets both of my grandma’s stamps of approval! I’ve made it at least 10 times since I got this cookbook. I figured, since fall is almost here, I’d share this super simple soup recipe with all of you.
1 tablespoon Olive Oil
1 Large Onion (Coarsely Chopped)
4 Celery Stalks
2 Garlic Cloves
1 Whole Chicken
Salt and Pepper to taste
4 fresh Thyme sprigs
1 Bay leaf
8 oz. package of Egg Noodles
Grab a large pot (my favorite is this one from Martha Stewart) and heat up your olive oil. Add in your onion, half of your carrots, half of your celery and garlic. Cook until tender. Then add your chicken, water (her recipe calls for 8 cups, but I like my soup a little “soupier” so I had 9 or 10) bay leaf, thyme and a little salt and pepper to taste. Then you let it simmer for about an hour. This is the gross part (if you ask me) because you have to stick around and skim off the foam that comes to the top. (Notice you won’t see any pictures of the stock being made… I just can’t handle that foam! HAHA)
After it’s cooked, you need to strain the soup into a large bowl. Remove the chicken and set aside. You can now throw out all the veggies that were in your stock. Return your broth back to the original cooking pot, and set aside. Once your chicken cools, shred it up. (I like to use my fingers, it’s the fastest way!) Be sure you don’t leave any on the bones. Set your shredded chicken aside for now. Head back to your pot of broth, and get it boiling. Add in the remaining celery and carrots. Let them cook for about 5-10 minutes , before adding in your egg noodles. Cook your noodles according to the directions on the package. (Basically just until they are big and soft!) Once your noodles are cooked to your liking, add in your chicken, and salt and pepper to taste.
Spoon it into a bowl, and serve with bread. (Or crackers. I’m just a big believer in bread being served with everything!) Then… chow down.
How simple is that? And I promise you, whoever you make it for will love it. And they’ll ask for seconds!
This post is short and sweet today. I FINALLY got some time to read the newest Elin Hilderbrand book AND I CAN’T PUT IT DOWN. So good! Hope you’re all enjoying your Thursday as much as I am 🙂
We’ve got another packed weekend ahead of us. I’ll talk to you Sunday!