Chicken Noodle Soup

There’s something about cold weather that makes me want a warm, full belly and food that I can eat with a spoon our sip from a mug. Hot chocolate, chicken pot pie, chili, and mashed potatoes go into heavy rotation when the temperature dips below 55. And so does soup. I can be wide awake but halfway through a steamy bowl (or mug!) of soup, I’ll develop an immediate need to put on a pair of furry socks, grab a blanket, and take a nap. It’s the tastiest sleep medication ever.

 

Although I'm currently in Florida visiting my parents and it's not cold out. The temperature is changing, the leaves are turning, and it's 60 days until Christmas.

Ingredients:

2 tbsp Extra-Virgin Olive Oil
1 Medium Onion, chopped
3 Garlic Cloves, minced
2 Medium Carrots, chopped
2 Celery Ribs, chopped
1 tbsp Thyme
1 Bay Leaf
2 quarts Chicken Stock
8 ounces Dried Egg Noodles
1 1/2 cups Shredded Cooked Chicken
Kosher Salt
Black Pepper
1 Handful Fresh Flat-Leaf Parsley

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Enjoy!

Happy Eating!

Teriyaki Chicken

Let me first start this post by saying the sauce for this Teriyaki Chicken is amazing. A-maze-ing.

Homemade teriyaki sauce is incredibly easy to make.  

Plus, it’s SO much better than the bottled stuff — it’s really not even fair.

This Teriyaki Chicken is easy enough for a great weeknight dinner and is impressive enough for guests. I like serving it with some steamed jasmine rice or broccoli.  So simple, yet so delicious.

 

By making your own teriyaki sauce, you can also avoid the high fructose corn syrup and unnecessary preservatives. Have you purchased a bottle of Asian marinade or sauce and it didn't have an expiration date....ummm I'm just saying.

If you like, you can include sesame seeds, orange zest or anything else you think might be tasty.

Simply add in additional ingredients to make it your own.

Ingredients:

1/4 cup  of (low sodium) Soy Sauce
1 1/2 tbsp. of Hoisin
2 tbsp. of Honey
3 tbsp. of Brown Sugar
2 Cloves of Garlic, minced
1 tsp. of Fresh Ginger, minced
Pinch of Red Pepper Flakes
1 tsp. of Apple Cider Vinegar
1 of cup Water
1 tbsp. of Cornstarch

In a medium saucepan, combine soy sauce, hoisin, honey, brown sugar, garlic, red pepper flakes, ginger and vinegar over medium-high heat, stirring frequently.
Dissolve cornstarch in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened and bubbly.

Set aside.

For the Chicken

1 tbsp. olive oil
4 boneless, skinless chicken breasts
Kosher salt
Black pepper
optional: sliced green onions or sesame seeds, for garnish

Directions

Preheat oven to 425 degrees.
Heat olive oil in large, oven-safe skillet over high heat. If you don't have an oven safe skillet, you can put the chicken on a foil lined pan. Season chicken liberally with kosher salt and ground black pepper.

Place chicken into skillet and cook until golden-brown on one side, about 2-3 minutes. Flip pieces over, pour the teriyaki sauce over chicken and place into the oven.
Bake chicken for about 5-10 minutes, or until no longer pink in the middle.
Use a meat thermometer if possible you don't want to over cook your chicken. It should have a temperature of 165 degrees.
.
To serve, slice against the grain and drizzle teriyaki sauce from the skillet over the chicken.
Serve over steamed rice if desired. Garnish with sliced green onions and/or sesame seeds, if desired.
 
Enjoy!

Happy Eating!