The season of soup is officially upon us and this one is my very favorite chicken noodle. The flavors are simple and remind me of childhood - warming you from the belly up. Unfortunately, with the change in the weather usually comes flu season (if you're anything like me) so this is a great one to make now (in less than 30 min might I remind you!) and throw into your freezer for when you or your kiddos are feeling under the weather.
I love to serve mine with some really yummy toasted whole wheat bread on the side. If this doesn't scream fall, I don't know what does!
2 tablespoons extra virgin olive oil
1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots - I used rainbow carrots in the above)
1 cup celery, sliced thin (about 2 stalks)
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
2 garlic cloves, minced
64 ounces (8 cups) low-sodium chicken broth
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1 teaspoon pepper, or to taste
12 ounces wide egg noodles
2 cups shredded cooked chicken
3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 tablespoon lemon juice, optional
salt, to taste
1. To a large Dutch oven, add EVOO and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. (At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.)
6. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Looking for a new protein to throw into your meal prep routine? Well let me tell you, this one here takes the cake! (get it, salmon cake?)
As I've mentioned probably one hundred thousand times on my Instagram page, meal prepping is the key to success for those looking to stay on track with their diet. When life gets crazy and free time becomes scarce our clean eating is usually the first thing to be sacrificed. And I get it...I am totally guilty of this! That's why I started meal prepping - preparing protein, fruits and vegetables (usually not full meals) on Sunday evenings to be enjoyed in various ways throughout the week. It. saves. me.
This week, I added in salmon cakes to the mix. Traditionally I oven bake my salmon and call it a day but decided to take it a step further to switch up the routine and meals a bit. These salmon cakes are soooo easy to throw together, store super well and are really great in a variety of dishes - think salads, sandwiches, crumbled in tacos, etc.
Recipe on how to make below!
2 salmon fillets
Extra virgin olive oil
1/4 cup whole wheat bread crumbs*
Additional seasoning of your choice
*you can sub for seasoned bread crumbs to switch up flavor, just watch for ingredients!
1. Place salmon in baking dish and drizzle with EVOO, then sprinkle with salt and pepper
2. Bake salmon at 400 degrees for about 30-35 minutes (you want the salmon to be slightly undercooked since you'll continue to cook after cakes are formed)
3. Once done, pull salmon out of the oven and place in medium size mixing bowl then shred with a fork
4. Add bread crumbs, egg and seasoning and mix thoroughly and then form patties about 1/2 inch thick and about 2 inches across (two fillets should make about eight patties depending on size of fillets)
5. Warm about 1TB of EVOO in a large frying pan and then place patties in the pan, cooking for about 1 1/2 - 2 minutes on each side or until each side is slightly browned
It's officially fall which means crockpot recipes will be on repeat for the next few months. And my first to share is my all time favorite - white bean chicken chili. The recipe is really simple and straightforward, there are only a few steps for prep, and the recipe makes a large batch perfect for storing in the fridge for leftovers or even freezing.
Chilis are really a fall staple in our home because of the vibrant flavor and satisfying taste. When the soup broth starts to run low in my leftovers (kinda like the photo above), I love to throw the veggies + protein into other dishes. I'll be showing more of this on my Instagram later this week, but it's amazing for a variety of leftovers including salads, enchiladas, omelettes, burritos, nachos, + more. Stay tuned!
As for now, throw this into your slow cooker, throw on some football, and C H I L L.
Happy fall y'all! xx
2 chicken breasts
1 teaspoon chili powder
1 teaspoon cumin
1 small onion, chopped
4 garlic cloves, minced
1/2 tsp ground oregano
1/2 tsp ground coriander
Dash of cayenne pepper
2 (4.5) oz cans diced green chiles
15 oz can white corn, drained and rinsed
2 15.5 oz cans white beans (I used Cannellini and Small White beans)
14.5 oz can organic chicken broth
3 tablespoons oil of your choice
3 tablespoons whole wheat flour
1 cup unsweetened almond milk
1 cube chicken bouillon
1/2 tsp white pepper
1 teaspoon salt
1/2 cup non-dairy unsweetened yogurt
Optional for serving-
1. Season the chicken breasts with salt and pepper and place them at the bottom of the crock pot. Add in the chili powder, cumin, onion, garlic, oregano, coriander, cayenne pepper, green chiles, white corn, white beans, and chicken broth. Stir to combine, cover, and heat on “low’ for 6-8 hours (or "high" for 3-4 hours if you're in a bind) or until chicken shreds easily with a fork.
4. An hour before serving, put oil in a small saucepan over medium-high heat. Once warmed, whisk in the flour. Whisk constantly, until the flour and oil brown lightly and thicken. Then, slowly whisk in the almond milk. Add in the chicken bouillon, and continue to whisk as the sauce cooks and thickens and the bouillon cube breaks down, about 5 minutes.
5. Remove the saucepan from heat and mix in the white pepper and salt. Pour into the chicken chili.
6. Add the non-dairy yogurt to the chicken chili and stir well to combine. If the chicken hasn’t shredded as you stirred, remove the chicken from the chili and shred with forks before returning to the chili. Cook for an additional hour.
7. Serve with lime, avocado, cilantro, and (of course) tortilla chips!