Chicken Soup Recipe

Alisha' Chicken Soup

Alisha' Chicken Soup

This recipe of mine was first posted on December 7th 2014.  As it turns out it's now winter a few years later and I'm sick once again and in need of comfort food so I'll be making it this evening.  I've made a few updates to it.  I thought you might like this recipe too... 

It's winter here in NC as much as I'd like to pretend it's not, and in winter I need chicken noodle soup.  When I'm not feeling well, cold to the bone and want to feel warm and full all over I make this soup.

Here is a chicken noodle soup recipe I've made my own via an Alice Water's cookbook

Ingredients:

1 Whole Onion (color of your liking): chopped
4 Cloves Garlic: Roughly chopped
4 Celery Stalks: Chopped
4 Carrots: Chopped
2 Teaspoons Olive Oil Water (enough to cover chicken)
1 Package of Egg Noodles
1 package Baby Bella Mushrooms
1 large package of spinach
1 Whole Chicken
4 sprigs Rosemary
dash of Cayenne pepper
dash of Oregano
4 splashes of Cholula hot sauce
Salt: To Taste
Pepper: To taste

Sweating the celery and carrots
Sweating the celery and carrots

Cover the bottom of a large soup pot with 2 table spoons of olive oil and heat over medium heat.  Add onions and garlic and sauté for about 5 minutes until tender.  Then add chopped celery stalks and carrots for about 5 minutes salt and pepper to taste.  Take your whole chicken (rinsed over with cold water) and add to pot.  Then you could add 1-4 cups chicken broth (I normally don't do that) and enough water to cover chicken completely, add bouillon cubes to taste.  Add rosemary, cayenne, oregano, and a few dashes of cholula hot sauce. Bring to a rolling boil.  Boil for about an hour to an hour and 15 minutes.

Boiling

Boiling

After about an hour turn heat to low.  Remove chicken from pot and begin picking the meat of the chicken off of the bones.  Return the chicken meat to the broth.  Once all of the meat has been returned to the pot bring the soup back to a rolling boil.  Add egg noodles and mushrooms.  Cook for 4 more minutes, remove from heat and then add spinach.  Ladle soup to a bowl and let sit for 5 minutes to cool before serving.

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Share with neighbors and Friends...

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Mom's Beef Stew 12.17.13

Mom's Stew and Crusty bread
Mom's Stew and Crusty bread

I might be hard pressed to tell you what my favorite dish is on normal days, but in the winter/fall it's stew hands down.  No other dish reminds me of my mom or childhood more than my mother's stew.  In my house when we were little for our birthday's we always got to pick our meal.  My favorite choice was stew until I became a vegetarian for a four-year stint.  As an adult I've re-embraced meat and this simple dish. 

This recipe tastes like winter and is filled with nostalgia.  If you want a healthy hearty dish whip this one pot wonder up with a piece of crusty rosemary bread and everyone will be happy.  My apologies to my vegetarian friends this recipe isn't for you.

Ingredients 1-2 Pounds Stew Meat 1-2 Table Spoons Olive oil or Canola oil 16 Cups Water 5-6 Beef Bullion Cubes 10 potatoes Quartered 1 Pound of carrots sliced long ways 2 Table spoons Thyme or more to taste 2 Table Spoons Rosemary or more to taste 2 Table Spoons Marjoram or more to taste 2-3 Bay Leaves 1 tablespoon cornstarch

Fresh Herbs are best if you have them
Fresh Herbs are best if you have them

First coat the bottom of a large stew pot with 1-2 table spoons of oil, heat up and add stew meat.  Brown stew meat, turng using a wooden spoon.  Once meat is well browned add the water.  Then add beef bullion, potatoes, carrots and herbs and bay leaves. 

Chop
Chop

Add a little water to the corn starch, mix together and slowly add to pot in order to thicken. 

I added Mushrooms for fun
I added Mushrooms for fun

Bring to a boil and cook until potatoes and carrots are soft, about an hour.

If you wanted you could add other things like stew tomatoes or mushrooms. 

Butter bread serve over bread.  This dish might even be better the next day. Enjoy

The one Pot Wonder Tuesday 11.05.13

One pot wonder
One pot wonder

Sunday was a beautiful day and we had gained an hour thanks to daylight savings, but it left us feeling slightly off kilter.  Our normal Sunday night roasted dinner honestly just didn't feel quite right.  I was out of ideas so I headed over to my pinterest "food board".  You know you have one too,   It's the board that makes you hungry, but you rarely try a recipe from.  I decided tonight was the night and this one pot wonder would do the trick.

http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=

I'd never thought of cooking the noodles in the pot and leaving them there with the juice.  The juice mostly get's soaked up adding lots of flavor to everything.

Her recipe is good but I wanted more green veggies and there was no way I would only do 4 cloves of garlic, we honestly did more like 8 and we doubled almost tripled the chili flakes. We also added salt and pepper. I could have used 2-3 bunches do spinach instead of the one I added with the basil and I could have tripped the amount of basil she used.

We loved this dish and not only did we love it we've had scrumptious left overs all week.  Yesterday for lunch I added tuna for some protein and I had a nutritious protein packed lunch.  I will add this to a bi-weekly rotation I'm sure!

What would you add?

Delicious recipe from pintrest

The Finished Product
The Finished Product

I have an unhealthy addiction with Pintrest.  I love that silly little website. I find the best things on it.  Like this Oatmeal Berry recipe.  I had to try to make it myself.

I'm not a big fan of trying to make things super fat-free so where she uses sugar-free maple syrup I just used regular maple syrup.  Where she uses Skim milk I used whole milk.  I also added more berries, and I wish I would have used 3 bananas instead of 2.  Oh and I love walnuts and 1/4th cup was just not enough for me.  I only had a 3 quart baking dish and it would have been nice if I had the 2 quart. Theoretically I should have had a serving for breakfast each day this week but I've been eating it as desert after dinner too so I ran out this morning... .

Yeah it was that good.

Here are some pics from my process...

some of the dry ingredients
some of the dry ingredients
More dry ingredients
More dry ingredients
Chopped Walnuts
Chopped Walnuts
Pre-bake
Pre-bake
The Finished Product
The Finished Product

If you try it let me know what you think! Cheers! -Alisha

What Does an athlete in training eat for breakfast?

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My after run reward is breakfast!  Today it was such a colorful breakfast I had to share it with all of you beautiful people.  I'm on a detox right now so I'm not eating dairy, gluten, meat, refined sugar, alcohol or caffeine.  Normally I'd tell you "eat seasonally!!", but with the detox my body is craving fruit and lots of it so I'm not following my own rules, but that's ok, only one more week to go!

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And what exactly is it that I was eating?  Well, Gluten free toast with tahini, and a bowl full of blue berries, a banana and roast almonds in almond milk!  fruits, whole grains, and protein!   Have a great day all!