Chicken Noodle Soup as Easy as 1 2 3

We have been sick for over a week now!  All of us, but not all at once.  About every two days, another person falls.  Michael has been the last one standing, and he is sick now.  It sure makes me thankful for health!  

So tonight we are having Chicken Noodle Soup.  I grew up in Lancaster County eating Chicken Corn Soup that was always made by simmering the leftover chicken parts, after eating a roasted chicken.  Then we added noodles, corn, and all the seasonings.  It is delicious, but lately I go for the easy version with carrots, chicken breasts, and chicken stock.

This is adapted from the crockpot meals by Lauren Greutman, from an earlier post.  I do not like to use bouillon cubes.  So, I use chicken broth.  

Time saving tip:  If you are feeling ambitious and want to freeze an extra meal to use on another day, just get out a freezer bag and add one set of ingredients into the crockpot and one set into the freezer bag.

Chicken Noodle Soup as Easy as 1 2 3

Ingredients:
2 chicken breasts
1/2 onion, chopped
1/2 cup carrots, chopped
3/4 cup celery, chopped
1 tsp. garlic, minced
1 tsp. salt
3 tsp. dried thyme
1/2 tsp. black pepper
4 cups (32 oz.) chicken broth
1 cup water
2 cups uncooked egg noodles

Easy as 1 2 3 Crockpot steps:
1.  Add all ingredients except noodles to Crockpot
2.  Cook on high for 4 hours (medium for 6, low for 8)
3.  Shred or cut meat and add noodles for the last 1/2 hour

Enjoy!

Everything Veggie Soup

I found a great recipe that is quick and delicious.  If you add quinoa you will have a complete protein.  Or you could add brown rice and beans, for added protein.  This is my own variation of a recipe from The China Study All Star Collection by Leanne Campbell, PhD.  Hope you like it!

Everything Veggie Soup

1 onion
4 garlic cloves, minced
1 Tbsp. olive oil
Crushed red pepper
1 Tbsp. Italian Seasoning
1 Red or Yellow Sweet Pepper, chopped
3 c. chopped vegetables (I like zuchinni, carrots, beans)
2 c. vegetable stock
1 15 oz. can diced tomatoes
1/4 c. quinoa (rinsed)
1 15 oz. can white beans (optional)
1 c. brown rice (cooked)
Salt and Pepper to taste

Easy as 1 2 3 
Steps:
1.  Saute onion and garlic in olive oil.  Add seasonings.  Add pepper, vegetables, stock, tomatoes, and quinoa.  
2.  Cook 10-20 minutes.  
3.  Add more water, stock, or tomato juice if you need more broth.  Add beans, rice, salt and pepper.  Heat and serve.

I double or triple this and freeze the extra.  It always comes in handy when I don't know what to make or don't have the time to cook.

Tomato-Barley Soup or Tomato-Quinoa Soup (Gluten free option)

We enjoyed a new plant-based meal today.  It is easy and inexpensive.  In fact, I used leftover stir-fried vegetables and tomato juice that I drained from diced tomatoes, yesterday.  I remember when I was a little girl, my grandma showed me a container of leftover vegetables that she kept in her freezer.  Then, when she made soup, she had some vegetables all ready to add.  Quick and easy, just the way I love to cook!

This recipe was adapted from The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus.  Here at River Valley Ranch, my kids loved it!  They said it reminded them of our famous chuck wagon stew.

Tomato-Barley Soup 
Tomato-Quinoa recipe at the bottom (gluten free)

1 Tbsp. olive oil
1 onion, diced
2 ribs celery, diced
2 carrots, chopped
2 cloves garlic, minced
(or  2 cups of leftover vegetables)

8 cups vegetable broth
2 cups tomato juice
1/2 cup barley, rinsed
1/4 cup buckwheat groats (these are a complete protein, but are optional)

3 Tbsp. white whole-wheat flour
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red pepper (optional)
fresh or dried basil, to taste

1.  Heat olive oil in large pan over medium heat.  Add vegetables and saute until tender.  (Or get out your leftover vegetables).

2.  Place the vegetables in a food processor or blender with 1 cup broth.  Return the vegetables to the pan and add broth, juice, barley, buckwheat groats, and hominy.  Bring to a boil, then simmer, stirring occasionally for 25 minutes.

3.  Stir flour in a cup with about 1/2 cup of water, until smooth.  Then, spoon more and more hot broth into the cup, stirring.  Then add the flour mixture to the hot soup, stirring, until thick.  Add spices, take off heat, and serve.

I served the soup with a green salad and 100% Whole-wheat bread, made in the bread machine.  Easy and delicious!

Gluten Free Option:
Change barley to quinoa, which is gluten free.
Change the whole-wheat flour to buckwheat flour, also gluten free.
I tried this when my brother and sister-in-law were at our home this past weekend.  The added red pepper really has a great flavor.