I am so ready for Christmas vacation! 2 more weeks of crazy until we leave town. I really need some time away from work and life to focus on family and fun! Here are some flash back photos to Christmas past to get me excited for this one!
Baking Day, it's coming next week! Yay! What will we cook this year?
Fun at the Elfert Family Christmas!
Christmas Jammies...what will they look like this year??
My girls! This year Molly is out to play!!
Yearly dinner we make for the family! What will we cook this year?
It's cold and flu season! So many people are getting sick. This soup will make you feel so much better, even if you are just suffering from the winter blues.
Homemade Chicken Noodle Soup
Whole chicken pieces: Breast and 2 legs
1/4 cup flour
salt and pepper
1/4 cup olive oil, divided
1/2 parsnip, diced
1/2 onion, diced
2 stalks celery, diced
2 carrots, diced
8 cups chicken broth
1/2 tsp tumeric
1 bay leaf
1/2 tsp dried or fresh thyme
1-2 springs of fresh rosemary
1 package frozen egg noodles- thaw and separate before adding them in
3 Tbsp chopped fresh parsley
Add flour, salt and pepper to a gallon bag. Toss chicken in flour to coat.
In your dutch oven, heat 2 Tbsp olive oil on medium high. Add floured chicken pieces.
Cook for a few minutes on each side until skin is browned.
Remove chicken and set aside.
Add 2 more Tbsp of olive to pan and the diced vegetables.
Cook until tender, scraping the brown bits off the bottom of the pot.
Add 6 Cups of chicken broth to the pot along with rosemary, thyme, bay leaf, and a sprinkle of pepper. Bring to a boil.
Add chicken pieces to the pot and cook for about 30 minutes or until chicken is cooked through. Halfway through cooking the chicken in the soup, add egg noodles to the pot.
Remove chicken once it is cooked and pull it apart.
Add chicken back to the soup and add 2 more cups of broth because soup will become very thick as the noodles cook. Add fresh parsley and finish cooking for about 5-10 more minutes.