Can you tell we’re anxiously waiting for spring and summer? Like most of the country our temperatures in Michigan are unbelievable cold. At 3:00 p.m. in the afternoon, with the sun shinning we are at -2 degrees F.
Great day for staying indoors and making a hearty soup or chili that will warm you from the inside out. Today we’d like to share with you the link to our Chili, Soup and Stew Recipe page.
Visit our Chili, Soup and Stews Page at Rezich Family Kitchen
The holidays are over I’m done with snow and cold weather, completely over it. I’m ready for sunshine and warm weather. Unfortunately, living in Michigan means that I have roughly 75 days until the official first day of spring and 168 days until the first day of summer. Our current forecast is calling for single digit temperatures and snow anticipated to start later tonight continuing into late Sunday night, early Monday morning leaving. We’ve been told to expect an additional 6-10” of snow. That’s 6-10” of snow on top of what we already have. I’ll just have to suck it up and find ways to take my mind off the inevitable, the cold and snow are here for a while.
In anticipation of the snow and cold I decided to make this a “foodie” weekend and try a couple of new recipes. The first was “Hearty Chicken Noodle Soup” which I found through “The Country Cook” blog. I have to say the house has smelled wonderful all afternoon as the soup simmered on the stove. Of course I had to have a sample to make sure it was seasoned enough and Walt has been picking up the lid and peeking in commenting on how great it looks and smells. I must say that I think this recipe may just replace my Dzia Dzia’s chicken soup!!
Of course I had to make a few changes, it wouldn’t be me cooking if I didn’t right? The original recipe calls for 32 oz. of chicken stock or broth. *I measured out 8 cups of water and then added three of the tubs of Knorr’s Homestyle Chicken Stock to the pot. I brought that to a boil and then added the chicken and spices.
HEARTY CHICKEN NOODLE SOUP
What You’ll Need:
2 (32 oz.) cartons chicken stock (*NOTE: I used 8 cups of water and added three tubs of Knorr’s Homestyle Chicken Stock)
1/2 tsp. poultry seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 lb. boneless chicken (breasts, thighs or tenderloins)
1 cup diced carrots
1/2 cup diced celery
1 can condensed cream of chicken soup (undiluted)
3 cups water
3 cups egg noodles, uncooked (I used Mrs. Millers Old fashioned Medium Homemade Egg Noodles)