What’s For Lunch?

 We took a little hiatus the past week, Kevin was busy with work/school and I’ve been settling into the new job, which is fantastic bt dubs.  It’s not an excuse but we promise to come back in a BIG way this week.

First order of business since it’s 1p on a Monday, what will I eat for lunch?

It’s getting a little chilly out, the leaves are starting to change (yayy!) and football season is in full swing! (Let’s Go Big Blue).  This might be my favorite time of year, crisp air, jeans and sweaters and warm home cooked meals!!  Which can only mean one thing, we will be turning the oven on again after it’s 4 month cool down but that’s a whole different post topic, so stay tuned.

My new favorite thing to do on Sunday evenings, is make a big pot of soup for the week, leading us back to the important stuff, this weeks edition of What’s For Lunch?  Which features my delicious homemade chicken noodle soup! Mmmmm!!!

You can see that instead of using plain ole’ noodles, I decided to try these little baby bow-ties, which added a nice touch.

 What you’ll need:

  • Chicken – I used a whole chicken pre-cut into pieces but you can use whatever type or parts of the chicken you would like.  Feel free to even use the whole oven roaster if it’ll fit in the pot.
  • Chicken Broth – I used a large can of low sodium
  • Carrots – about 3 sticks cut between ¼-1/2 an inch thick
  • Celery – about 3 ribs cut between ¼-1/2 an inch thick
  • Onion – I used 2 medium roughly chopped, you don’t want to cut them too small because you won’t be able to taste them once everything is done cooking.
  • Garlic – a few cloves smashed and chopped
  • Olive Oil
  • Salt/pepper
  • Thyme
  • Bay Leaves – 2
  • Adobo
  • Parsley
  • Oregano
  • Noodles/Pasta
  1.  In a large sauce pan, heat olive oil over medium high heat, add carrots and onions (season with a little salt to bring out natural flavor) – cook for about 3 mins then add the celery and garlic (remember to season these with a little salt too). While all the veggies are cooking sprinkle with pepper, adobo, thyme and parsley.
  2.  Add in the chicken, broth, bay leave, more thyme and parsley once the veggies are done sweating.  If the chicken isn’t covered all the way, just add a little water.  You can add some chicken bouillon seasoning if you would like for that extra stock flavor.
  3. Cover and bring to a boil then simmer for at least an hour.  I think I kept the soup on the stove for about 2 hours give or take.
  4.  Turn off the soup, then use tongs to remove the chicken, let it cool a little and remove the meat from the bones.  Once done skim the top of the soup to get rid of the excess fat that settled at the top.  Turn the stove back on, add the de-boned chicken back in and bring the soup back up to a boil.
  5.  Add about half the box of the mini little bow-ties, let those cook.  Once al dente, turn the heat off and the soup is DONE!

Wish I took a picture of how much soup there actually was, probably enough to feed us every day for the next week.  I dished out two bowls for each of us for lunch today and will make smaller portions to freeze for lunches next week.  Hope you enjoyed lunch today! See you next week…..

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