Chicken Noodle Soup

Viv and I were both a little under the weather so chicken noodle soup sounded wonderful. I also had some fresh sage I wanted to use so this recipe I found online sounded perfect, especially with some adjustments...

Ingredients 

3 chicken breasts

2 tbsp olive oil

1 onion diced

1 cup celery sliced

1 cup carrot diced

(After that I added veggies I had that sounded good)

1 handful of crimini mushrooms quartered

2 small red potatoes diced

3 garlic cloves minced

2 tsp fresh sage minced

1 tsp (heaping) fresh rosemary minced

1 tbsp dried thyme

2 quarts chicken broth

2 cups egg noodles

(Cilantro is optional)

Salt and pepper

Instructions

Preheat oven to 350. Place chicken breasts in baking dish with maybe an 1/8 inch of water and drizzle each breast with olive oil and then salt pepper as well. Cover with aluminum foil and bake for 45-55 minutes until chicken is cooked through and tender (should tear apart easy). In a large pot over medium heat add your olive oil and vegetables until they are soft or onions become transparent. Add garlic and herbs and cook until they become fragrant, 1-2 minutes. I typically start cooking the veg before I'm even done cutting the softer veg so at this point I deglazed my pan with a couple tbsp of white wine since my veggies cook longer than just to the point of being soft, but that is optional. Add chicken stock and bring to a boil. Once pot boils cover and reduce heat to a simmer for about 20 minutes. Once chicken is finished cooking shred using two forks or you may cut them into small cubes. Add chicken and pasta to soup and allow to continue cooking (raise the heat again to medium if you need to) until pasta is tender.

We had this soup with yummy biscuits that Morgan made

Biscuits:

http://www.pauladeen.com/recipes/view2/biscuits

Soup:

http://www.food.com/recipe/lauras-tickle-your-tastebuds-chicken-noodle-soup-348436

Pan Seared Shredded Brussels Sprouts and Apples

(From The American Diabetes Association Vegetarian Cookbook)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: serves 8

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons unsalted butter
• 2 pints Brussels sprouts, bottoms trimmed and heads sliced 1/4-inch thick
• 2 apples, peeled, cored, and chopped (Granny Smith or gala apples recommended)
• 1 tablespoon honey
• 2 teaspoons lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat the oil and butter in a large nonstick skillet over medium-high heat until the butter begins to brown. Add the Brussels sprouts and apples.
2. Cook, stirring occasionally, over high heat 4–5 minutes until sprouts are just tender to the bite. Add the honey, lemon juice, salt, and pepper.

http://sarahscucinabella.com/2013/09/30/pan-seared-shredded-brussels-sprouts-apples-american-diabetes-association-vegetarian-cookbook/