Showing posts with label comfort foods. Show all posts
Showing posts with label comfort foods. Show all posts

Thursday, February 11, 2016

A Thousand Words

If a picture is worth a thousand words, then, oh boy, there's oh so many words here! I'm terribly behind sorting through all my pictures, so I'm proclaiming today phone dump day! Does that ever happen to you? Life gets so crazy full that you forget to go back and soak up all those memories. Well, today's the day, let the memories roll.......

{yum}



Here's a few more from our wedding trip out west. Still can't get over the fact that my son is married! Oh Happy Day!





I never tire of our evening skyline here, heavenly.........


Now, let me take a selfie-ha! Showing my teen girls that I'm hip and cool too!


And last but not least, my son and daughter-in-love's cat. Isn't she gorgeous?


There's still a hundred more on my phone, but I don't want to overwhelm y'all all at once! How do you keep your photos organized, or are you like me and forget to download them all? Mercy, there's so many it can be overwhelming! 

Glad you're here today!
xo,
Amy

Tuesday, January 12, 2016

The Best Ever Chicken Noodle Soup


It's mighty chilly here in Georgia friends! I started going through some of my favorite soup recipes and I came across this one that I posted exactly one year ago today here on the blog. It's so wonderful when the temperatures start to dip! Couldn't help but re-post..........

I LOVE this recipe for so many reasons. For one, it is so wonderfully fresh, and for another, it's a really hearty soup, perfect for filling a hungry family. I also love it because it freezes so well. Like it or not, winter is cold and flu season, and having a big pot of this soup sitting in my freezer, is a huge plus. There are boocoodles of short cuts when making this recipe and when I'm in a rush, I have been known to change out some of the ingredients for a quicker fix, so feel free- it's a very forgiving recipe.  Enjoy y'all.............


Ingredients

Stock:


1 whole chicken
3 1/2 cups of water
1 onion peeled and diced
2 teaspoons Italian seasoning
1 teaspoon of lemon pepper seasoning
3 cloves garlic minced
4 bay leaves
3 chicken bouillon cubes
salt and pepper

Soup:

2 cups sliced carrots

2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper

Crusty French Bread, for serving


Directions:
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from the pot and set aside to cool. Remove and discard bay leaves and onion. When chicken is cool, pick bones clean and set aside.
For the soup: bring stock back to a boil and add carrots, cooking for 3-5 minutes. Add celery and continue to cook 5-10 minutes. Add egg noodles and cook according to package directions. When noodles are done, add chicken, mushrooms, sherry, rosemary and cream {if desired}. Simmer for a few minutes more. Salt and pepper as desired.

This recipe originally from Miss Paula Deen! Love her recipes! You can find her original here.

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