It’s that time of year again, when that warm bowl of homemade soup partnered with a piece of fresh crusty bread is worth a million. I believe it warms heart and soul alike, don’t you? Can’t say that I’ve actually eaten chicken noodle soup with this many veggies. I took a couple of recipes and melded them together to form this unique concoction. It was fun to kitchen-create on this chilly October afternoon. It’s yummy and I think my family will enjoy it.
For the past 6 weeks Mr. Farmer has been sent out the door with a sack lunch for not only lunch but also supper. Poor guy! He’s been leaving early and arriving back home way after our bedtimes. Because of the late start to harvest, there’s no option. The crop MUST get out of the fields—the many fields! This is what the Midwest farmers are akin to this year. And when Mr. Farmer arrives home late, he always checks the stove top or oven to see if there happens to be some warm tidbit for him before he falls into bed, completely exhausted.
Please pray for our farmers’ safety and endurance this harvest season
Ourdailybread.org you can find online. You can listen to the audio version if you like. It’s short, sweet and to the point for a quick daily devotion. Give it a try today and tell me what you think.
Homemade (With Love) Chicken Vegetable Noodle Soup
Ingredients
- 1 T butter
- 1 T olive oil
- 1/2 C onion chopped
- 1/2 C carrots chopped or coined
- 1 clove garlic minced
- 1/2 C celery chopped
- 1 C frozen corn
- 1 C frozen peas
- 1/4 C flour
- 1 t salt
- 1 t pepper
- 1 t thyme
- 1 t parsley
- 1 potato chopped (optional)
- 1 Chicken breast cooked and shredded into bite-sized pieces. (Reserve broth, approx 2 C)
- 4 C chicken broth
- 1/2 milk
- 1/2 half and half or heavy cream
- 1 16 oz pkg frozen homestyle noodles
Instructions
- In large dutch oven or stock pot, cook chicken breast in 5-6 C water for approximately 1 to 1 1/2 hrs. Let cool.
- Empty out pan, reserving liquid. Shred chicken into bite sized pieces; set aside
- Melt butter and olive oil in pot. Add onion, carrots, garlic and celery and cook for 5-10 minutes. Add peas, corn, flour and seasonings. Add potato. Cook for another 3 minutes or so. Add milk and cream, reserve broth and 4 more cups of broth. Bring to soft boil and add noodles. Cook for 10-12 minutes. Simmer on low until mealtime. 🙂
- I love to have a piece of warm bread and butter with maybe a little mild cheese.
“Let the word of Christ dwell in you richly, teaching and admonishing one another in all wisdom, singing psalms and hymns and spiritual songs, with thankfulness in your hearts to God. And whatever you do, in word or deed, do everything in the name of the Lord Jesus, giving thanks to God the Father through him.” Col 3:16-17
