Soups

Hearty Chicken Noodle Soup

19

Homemade chicken noodle soup that doesn't take all day!

6
Broth
1 tablespoon vegetable oil
1 carrot, chopped (large pieces)
1 celery stalk, chopped (large pieces)
1 large onion, chopped (large pieces)
3 pounds of chicken (see my note below)
1/2 lemon (see my note below)
8 cups of water
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper (or to taste)

Soup
3 tablespoons butter
1 onion, diced
3 tablespoons flour
1 lb parsnips, peeled, diced
1 lb carrots, peeled, diced
1 cup frozen, cut green beans
1 zucchini, diced (about 1 cup)
4 ounces egg noodles
Lemon juice, to taste
Salt, to taste
Black pepper, to taste
1. Heat vegetable oil in stock pot over medium-high heat. Add chopped carrot and celery; sauté for 3-4 minutes. Add chopped onion and sauté 3-4 minutes more, until begins to brown slightly. Remove...
See the full directions on my site
Nutritions

Calories
649

Sodium
1087mg
45% DV

Fat
45g
69% DV

Protein
53g
107% DV

Carbs
29g
9% DV

Fiber
9g
39% DV
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Make Ahead Breakfast Casserole Cups

416

Back-to-school season is one of the busiest times of year in my home. These Make Ahead Breakfast Casserole Cups are the perfect grab-and-go meal for busy school mornings. Cereal used to be my go-to for breakfast convenience. Unfortunately, those carbs get burned up by my kids’ young metabolisms well before lunch arrives. So, I had to find a way to pack some protein into their morning meal to help stave off hunger longer. I can make these Make Ahead Breakfast Casserole Cups on the weekend and freeze them so the kids can reheat them for breakfast during the week.