Today's post is about something I rarely write about: cooking. If you remember, I mentioned here that cooking two new recipes per month is one of my New Years Resolutions, so here is recipe one for January!
Did you know that January is National Soup Month? Neither did I. So it was kind of cool that I found that out after making my Chicken Noodle Soup. I found this recipe to follow and used it as a guide to make my very first ever Chicken Noodle Soup!
Half of a rotisserie chicken - cut into bite size pieces
Half of an onion - chopped into medium/large chunks
2 medium celery stalks - sliced into half moons (bite size pieces)
1 1/2 medium carrots - sliced into pennies (I didn't peel mine)
2 garlic cloves - minced
6 cups reduced sodium Chicken broth
3+ cups water (keep an eye on it and add more water as needed)
2 tablespoons dried Italian seasoning
1/4 teaspoon black pepper
1 dried bay leaf
1 cup uncooked pasta (I used rotini, but you could use bowtie, macaroni, whatever you have on hand)
Prepare all of the ingredients (slicing, chopping, pouring). Put into a soup pot (except pasta). Warm on medium high. After a few minutes, add in the pasta and heat to a boil. Reduce heat, stir, and then simmer uncovered for 20-25 minutes (until the carrots and onions are soft). Keep an eye on the liquid level, add more water if the liquid is too low. Before serving, pick out the bay leaf and discard.
What do you think? Will you make this sometime? This was so easy, I completely recommend making this!
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