When you’re feeling a little under the weather or just looking for a comforting meal, there’s nothing better than this medicine ball chicken noodle soup. It’s filled with immune boosting ingredients to heal your body and soul. This is a great meal to bring to loved ones, family or friends who may be suffering from illness or hardship. Scroll down for my recipe.
Medicine Ball Chicken Noodle Soup
1 onion diced
1 tbsp garlic
2 cups diced carrots
3 stalks of celery, sliced
juice of 1 lemon
1 tsp ground tumeric
8 cups chicken broth or bone broth ** see below (I like to do 4 cups chicken broth, 4 cups of bone broth)
1 rotissterie chicken, meat removed and shredded.
fresh thyme (to taste)
salt/pepper (to taste)
1 bag egg noodles
**This soup is filled with garlic, lemon and tumeric to cleanse the immune system. But if you really want to make this a wellness packed medicine ball chicken noodle soup, use bone broth. Bone broth is packed with vitamins and minerals, is great for the digestive system, and fights inflammation. Nowadays you can buy already made bone broth in the grocery store.
1.) In a large sauce pan or dutch oven, drizzle some olive oil and heat on medium heat.
2.) Add the chopped onions and garlic and allow to saute until the onions are translucent.
3.) Add in the carrots, celery, salt and pepper and cook for about 10 minutes, allowing to soften.
4.) Pour in the chicken or bone broth, lemon juice, tumeric and thyme. Allow to simmer for 30 minutes.
5.) When ready to serve, add the chicken and cooked egg noodles.
Serve with some crusty bread or crackers.
This soup stores great in an airtight container and keeps in the fridge for about 4-5 days. I like to have extra cooked egg noodles on hand and store in a ziploc bag then add to my soup before eating so they don’t get mushy.
You know those viral butter boards? Well how about a goat cheese board? A big board slathered with yummy tangy goat cheese and various toppings is a great appetizer for the holidays or getting together with friends! Scroll down to see how to make the best goat cheese board.
When choosing toppings you can pick whatever you want but here are some things that I think are great options:
dried fruits (aprciots, cherries, cranberries)
jellies, preserves or an apple/pumpkin butter
drizzle with honey, balsamic glaze, olive oil
serve with some crackers, pita chips, or crostini
I chose to make a trio of different flavors so there’s a variety but you can do whatever you’d like!
Here is my recipe:
You will want to start by taking your goat cheese out of the refrigerator and allowing to get to room temp to make it easy to spread. Using a spoon or spatula, spread onto your board. Divide the board into 3 sections lengthwise. In the first section, top with dried cherries, dried apricots and nuts. Drizzle with honey. In the middle, top with some pepper jelly. On the last section, top with blackberries, chopped basil, grated lemon and drizzle with balsamic glaze. Doesn’t this look delicious???
For more of my favorite recipes for a crowd check out
Welcome to the first of hopefully many Summer Salads recipes! I love making all different kinds of salads over the summer to serve for dinner. I’m sharing this easy and delicious not so antipasta salad. It has all the flavors of a traditional antipasta salad but with the pasta! Make it ahead of time and serve cool when the days are long and hot and you don’t feel like cooking, and enjoy the leftovers for lunch the next day. Scroll down for this easy recipe.
Not so antipasta salad
1 box cooked pasta
1 head romaine lettuce, chopped
1 jar banana peppers, drained
1 cup olives (halved)
1 cucumber, chopped
1 jar sun dried tomatoes (cut into small pieces)
1 jar marinated artichokes, drained and chopped
pepperoni (cut into small chunks)
fresh mozzarella balls
olive oil and vinegar dressing (I used a three cheese olive oil and vinegar from Aldi, sooo good)
Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
Serve chilled and store in an airtight container in the refrigerator.
This is such an easy weeknight meal and pure comfort food without being too heavy! I usually make enough for leftovers to have for lunch the next day. Chicken sausage with warm creamy pasta and peppery arugula topped with fresh Parmesan cheese (I use mozzarella for the boys because they don’t like “stinky cheese”). Sharing my recipe below.
And for more meal ideas, make sure you subscribe to the blog! I’ll send a weekly meal plan to your inbox every Sunday!