Go-To Chicken Noodle Soup for Feeling Better
- 10 cups reduced-sodium chicken broth
- 3 medium carrots, diced
- 1 large stalk celery, diced
- 3 tablespoons minced fresh ginger
- 6 cloves garlic, minced
- 4 ounces whole-wheat egg noodles, (3 cups)
- 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
- 3 tablespoons chopped fresh dill
- 1 tablespoon lemon juice, or to taste
- Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
- Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Above is the recipe as it was found in Eating Well magazine. It’s really yummy.
- Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Or buy a rotisserie chicken at the store and cut it up. The thighs make it more flavorful.
Best & Easiest Crock-Pot Beef Stew
- 3-4 lb. beef roast (the worse the cut, the better. I usually try to find a chuck roast on sale. Trim off any huge chunks of fat.)
- 3 lbs. of russet potatoes, peeled and cut into large chunks
- 5 carrots, sliced into bite sized pieces
- 5 celery stalks, sliced into bite sized pieces
- 5 small onions, peeled and quartered
- 1.5 cups of water or beer
Put the ingredients in the crock-pot, then salt and pepper on top. Close the lid and turn on low and cook for 8 hours. After cooking, I take the ingredients and put in a warm place. Then I pour the liquid from the crock-pot into a sauce pan. I turn the heat on to boil and I mix up about a tablespoon of corn starch with .75 cup of water and pour in when the liquid is boiling. Add a little Kitchen Bouquet and season with salt and pepper to taste. Then mix the gravy with the meat and veggies from the crock-pot. You’re gonna love it.