Think they’ll come back from this, or is it just best to replace?
Also, we planted some swiss chard from my daughter’s school science class, some snap beans, some yellow onions, and garlic. We also had 1 volunteer squash pop up in the yard, and 4 back by the compost pile. Not really sure what they are. I have had some WEIRD hybrid stuff in the past. When you grow multiple varieties they can cross-pollinate and the seeds can make some wacky stuff. They could be that wacky stuff or just pumpkins, butternut squash, acorn squash or zucchini.
This year, I had some big help in the garden! These two have been gardening since they could walk, and I think they’re enjoying it and really getting the hang of it.
The kids have their own YouTube channel now, with a little hep from some old guy that blogs occasionally. Check out their gardening how-to:
I also made a map, and decided to make a chart of the suggested harvest dates on the tags just to see how accurate they are. I have been gardening since I can remember, and don’t know if I ever paid attention to that. We just picked stuff whenever it appeared & ripened.
We made sure to get all the tags & try to document it all. The kids are loving math & science, so why not incorporate it into the garden? We can see if the harvest dates noted on the tags are anywhere near when the plants are actually ready.
I’m excited to see how it turns out! And, yeah, we got some more jalapeño since they liked it last year… and this time we’re trying some poblano too!
Whoa, Instagram is a trip down memory lane with these kids and gardening!
The wife & daughter are under the weather so I offered to make some home made chicken-noodle soup. Not much is more of a classic and traditional comfort than chicken-noodle soup, right? Around here, the stuff like Eat ‘n Park serves is a comfort-food staple. I love those style noodles. I make soups slightly differently every time, but this seemed to come together quickly and it was very flavorful. I’d definitely do it this way again.
I posted photos to Facebook & Instagram, & thought I’d share the recipe here too. I like to have leftover soup. Here’s what I posted on social media, maybe slightly edited;
This was the cheater method, but these frozen noodles are awesome. I made A LOT of soup. Ha ha. This could easily be halved.
I started with grilling chicken tenders on the panini grill, added a pretty good amount of “rotisserie chicken” spices. Two competing name brands happened to be in the spice rack, so that’s what I used.
I sautéed some shredded carrots, half a Spanish onion, and some celery stalks in a few pats of butter on the bottom of the stock pot.
Then I added some minced garlic (yes, the stuff from a jar soaked in olive oil because I am lazy), & some fresh parsley from the garden. I didn’t measure any of it.
I also used poultry seasoning, onion powder, garlic powder, white & black pepper, salt, & a shake of cayenne.
I de-glazed a bit with some chicken stock, then added the rest… 2 boxes of chicken stock, 1 box vegetable broth, 1 box low-sodium chicken broth (because vegetable broth usually has a much higher sodium content), 1 box bone broth. I ended up with 3 different name brands… just to get the mix of slightly different liquids.
I have used chicken bullion cubes in the past to save all kinds of money and use beer in my ham soups all the time.
I brought all that to a boil.
I added 2 bags of the frozen Reames egg noodles, the grilled chicken (that I cut up while it was boiling), and brought it back to a boil, simmered for about 20 minutes as per the directions on the noodles.
This almost overflowed my stock pot, but stirring kept it from boil over. Ha ha.
I have used regular dry noodles or Amish noodles, and even home-made noodles… but the Reaves ones really do taste fantastic and require zero work. Ha ha.
I like the taste of the grilled chicken in the soup. I left it just long enough to get grill lines. I have made it from scratch, using rotisserie chicken, made my own broth from a roasted chicken… I’d put this up against any of those methods and it’s super quick.
(Not-even-remotely-a-)Pro tip… For lunch the next day, all the noodles had soaked up all the liquid. Gonna put some chicken bullion cubes in some water in the stock pot, then add the soup to re-heat. It’s honestly good as-is re-heated in a bowl in the microwave.
If you make this, or your own version, tell me what you think in the comments! What are your favorite shortcuts for making tasty chicken noodle soup?
Someday I may try to make this (probably cut in half) in the pressure cooker, if I can get over how it wronged me on chili.
Stuff you need:
Stock pot (and a stove, too I guess.)
(2) small packs of chicken breast tenders
Extra Virgil Olive Oil (I keep some it in a spray bottle and use it to coat the grill)
Rotisserie Chicken Seasoning (or your favorite Season-Salt or Mrs. Dash’s or whatever) – I don’t measure, I just shake it on.
(3) pats of butter
(1) cup (ish) shredded carrots
(1) cup (ish) chopped celery
(½) Spanish onion (I think they’re sweeter than sweet onions, but you’re cooking, so use your favorite onion.)
(1) tsp. minced garlic (the lil’ stuff from jar, or be difficult & use fresh)
Fresh parsley – A small unmeasured & finely chopped bit, I pulled mine from the garden.
(2) 24 oz. bags of frozen egg noodles
(2) 32 oz. cartons chicken stock
(1) 32 oz. carton vegetable broth
(1) 32 oz. carton low-sodium chicken broth
(1) 32. oz. carton chicken bone broth
Spices, I don’t measure any of these… I just shake it in:
the diced tomatoes with jalapeño or chili peppers, and even plain old navy or black beans. Sometimes I dump some of the liquid of the cans out. I like thick soup.
I’ve used ground beef & ground turkey… both work really well. I’m sure a vegetarian version of this would be easy to make. (Hormel makes a vegetarian chili, you can get vegetarian vegetable soup from Campbell’s, & the ground tofu, seitan, or tempeh would work well… or you could just add more beans or vegetables.)
I just put it into the crock pot on low all day. Dinner’s ready when you get home!
I like to have it with homemade bread, or over biscuits like a pot pie. If you’re camping and have a mountain pie iron or if you have en electric sandwich maker that seals the edges you can add some flour to thicken it up or strain it a little to make incredible filling.
I also like the tiny saltine crackers.
A any rate, we make some & it lasts a while… as a main dish, or a side with sandwiches. It freezes & re-heats easily.
Do you make something like this?
What are some good soup recipes or easy crock-pot recipes?
8 hours later, I boiled some wide noodles in 2 cans of turkey broth, 2 cans of vegetable broth, and 2 cans of low sodium chicken broth. When the noodles were cooked, I chopped up the turkey boobs, and dumped the contents from the crock pot into the boiling pot of noodles for the soup… I added a little more water, another bullion cube, and simmered for a while.
Result? Rather effortless yet delicious soup.
I found myself wondering if the broth & noodles would have cooked well in the crock pot. Will noodles cook well without the boiling & just the saturation? Would they eventually fall apart if over-cooked?
I’ve also done something similar with a rotisserie chicken… I’ll sauté the carrots, celery, & maybe garlic & onion with some butter in the soup pot, then add chicken and/or vegetable broth, boil the noodles, & add chicken.
How do you make chicken or turkey noodle soup?
How do you make your other favorite kinds of soup?
Have any secret ingredients?
I generally put in cayenne or something else hot… but I’ve been told to cool it with the spices for a while thanks to G.E.R.D. lately. Sometimes I add beer to soups… just because I can. I dunno if it’d go well in chicken or turkey noodle though?