Chicken Vegetable Soup

Homemade chicken noodle soup is a go-to in our home, but every now and then I like to really amp up the veggie content for an extra boost of fiber, vitamins, and minerals. If you have a mandolin slicer (or great knife skills), slice the carrots and celery thin to speed up the cooking process.

Chicken Vegetable Soup

makes 8-10 hearty servings

Printable Recipe

Ingredients

• 8 cups chicken stock (try my delicious homemade recipe)

• 2 cups cooked chicken, shredded or cubed

• 1 small zucchini, cut into small pieces

• 1 cup peas, fresh or frozen

• 1 cup corn kernels, fresh or frozen

• 1 cup chopped cauliflower (small pieces)

• 1 cup cut green beans (small pieces), fresh or frozen

• 1 cup thinly sliced carrots, fresh

• 1 cup thinly sliced celery, fresh

• chopped scallions for garnish

• chopped parsley for garnish

• cooked sturdy, Kluski-style noodles (or any pasta)

• salt and papper to taste

Directions

1. Place everything except the noodles and scallions in an 8-qt or larger stockpot; bring to a boil, then reduce and simmer for 20-30 minutes.

2. Taste and season with salt and pepper if needed.

3. Place cooked noodles in bowl, top with hot soup and garnish with sliced parsley and scallions.

Notes

• For the chicken, use white or dark meat. Any cooked chicken will work - roasted, rotisserie, canned, thawed… whatever you have.

• Feel free to use fresh or frozen peas, corn, and green beans. I always keep a supply of these veggies in the freezer. No need to thaw before adding. Okra is another veggies that freezes very well. I didn’t have any this time, but okra, kale, and spinach are more veggies that I often keep in the freezer and any (or all) would have been a great additions this soup.

• I like to use thick, Polish or Amish-style noodles in my soups and stews. Because they’re so dense and sturdy, they hold up really well without becoming mushy. For best results, I cook them separately and add to bowls upon serving. Because these noodles are so sturdy, they will retain their texture fairly well for a day or two when mixed into the soup. Look for Kluski noodles.

Cranberry Bars

Do you have a hard time figuring out what to do with leftover cranberry sauce after the holidays? Cranberry Bars are the answer to your problem! Super simple and super yummy.

Items used to make this recipe:

(affiliate links)

• baking spray https://amzn.to/4gFUk8T

• nonstick foil https://amzn.to/42OOApZ

• flat parchment https://amzn.to/3ELsaf3

• 8x8 professional baking pan https://amzn.to/3WX0zOt

Cranberry Bars

makes a 8x8-inch baking pan

Printable Recipe

Ingredients

For the filling:

• 1 to 1 1/2 cups leftover cranberry sauce (try my delicious recipe here)

For the crumb crust and topping:

• 1 1/2 cups all purpose flour

• 1 1/2 cups rolled oats

• 1 cup light brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon table salt

• 12 tablespoons (6 ounces) unsalted butter, softened to room temperature

Directions

1. Preheat oven to 350F and place rack in center position.

2. Prepare a 8x8 baking pan with baking spray or line with non-stick foil, or make a parchment sling (spray any exposed pan edges with baking spray).

3. In a medium mixing bowl, whisk together flour, oats, brown sugar, baking powder, and salt.

4. Using your finger tips, incorporate the softened butter into the flour/oat mixture by squeezing and kneading together until no dry ingredients remain.

5. Press 2/3 of the flour/oat mixture into the bottom of the baking dish, spread the cranberry sauce evenly on top, and sprinkle the remaining flour/oat mixture over the cranberry sauce by dropping 1/4-inch blobs all over.

6. Gently press the crumb topping down and bake, uncovered, for 30 minutes.

7. Remove from oven and cool completely before slicing.

Notes

• If doubling this recipe, use a 9x13 pan.

• You may substitute an equal amount of fruit filling or jam for the cranberry sauce.