Who collects cookbooks? Aren’t they great to own? Yes, we have Google. Yes, we have Allrecipes. And yes, we even have awesome websites we love- but OWNING that cookbook is somehow better. I just love thumbing through the pages of a cookbook, filled with great photos.
This cookbook review however comes with much bias. Not because I got the book for free (I bought my own), or anyone is paying me to write this, but because my neighbor and friend (who is my cooking idol) Whitney Ingram, has spent the last several years writing and perfecting these family favorite recipes! And, it doesn’t disappoint. As soon as it was released a few weeks ago, I bought it. I knew I had to own it after I went to one of her cooking classes.
We’ve already made roasted artichokes, Thai Chicken Salad with Peanut Dressing, and my favorite, Whitney’s Chicken Noodle Soup! Everyone needs a basic, but delicious chicken noodle soup recipe. Especially, now that the cold weather has set in, we’re definitely going to be eating more soup.
This was our dinner Sunday night, and it turned out great! (recipe below).
This soup of course is packed with my kids favorite veggies (and you could totally add more. That’s what I love about soup!)
Our Family’s Favorite Chicken Noodle Soup Recipe {The Family Flavor}
Ingredients
- 12 cup chicken broth, low-sodium
- 3 medium carrot
- 2 stalk celery
- 1 medium onion
- 1 teaspoon thyme, dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/2 pound chicken breast
- 8 ounce egg noodles
- 1/4 cup parsley, fresh
- 1/8 teaspoon hot sauce
Instructions
- Peel and dice carrots; dice celery and onion.
- In a large pot over high heat, add chicken stock, carrots, celery, onion, thyme, salt, and pepper.
- Bring to a boil and add chicken breasts. Cover pot and boil on high for 20 minutes, or until the chicken’s internal temperature reaches 165 degrees F.
- Remove chicken from the soup and set aside to cool.
- Add egg noodles and stir well. Boil for 10 minutes.
- Once the chicken is cool enough to handle, shred into bite sized pieces. Stir shredded chicken back into the soup.
- Stir in chopped parsley and hot sauce.
Nutrition
www.superhealthykids.com
