Gosh, I'm loving our weather. Cool crisp air in the mornings, warm throughout the day and then the coolness returns in time for dinner and then some good snuggling under the covers. LOVE IT!
The weather also makes me want to get out and get some exercise, which is great since I didn't do anything for the last two weeks except love on Daven ;-)
Today I got in a good walk AND a bike ride over to the beach. Wow, what a beautiful day! Absolutely gorgeous, even though the purple flag was flying since there were jellyfish in the water today.
After a day of exercise...and when the evening starts getting a bit chilly...a hot bowl of soup hits the spot. Know what I mean?
So I made a pot of chicken noodle soup using a recipe that my son-in-love Jay has made for us. It's easy and oh.so.good!
And it tasted even better in my new soup mug Bree gave me.
Love the message! wink wink
CHICKEN NOODLE SOUP
chicken breast (approx. 3 cups of meat)
1 teaspoon vegetable oil
12 cups Progresso low sodium chicken broth (in cartons)
3 chicken flavored bouillon cubes
1 bunch celery, chopped
1 large onion, chopped
2 or 3 tablespoons of cornstarch
1/4 cup water
3 cups wide egg noodles
In a large saucepan or Dutch oven, combine broth, oil, chicken, and bouillon cubes. Cook under chicken is done. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in onions, reduce heat, cover, and simmer 15 minutes. Stir in the celery and uncooked noodles and cook for another 8 minutes. (I don't use any salt, but I like to add plenty of black pepper.)
Enjoy!
This recipe makes about 12 servings
147 calories per serving and only 3.6 grams of fat
Sure wish my Mama was here to make me some of her cornbread to go with mine ;-(
Hugs from the beach,
Kat
"Father, please let me be a blessing to someone today."
