Girl and Her Kitchen

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Casseroles Chicken & Turkey Easy and Quick Main Dishes

Mexican Rice Skillet

During the summer months I still cook, but it takes on a sort of different form. The long, relaxing comfort food cooking is gone, replaced by a quick throw together of whatever I can find in the fridge. I want less prep, shorter cooking time and definitely the minimum amount of clean up.

Enter in my Mexican Rice Skillet. One pan, minimal prep and a super easy clean up. Did I mention that it is delicious too? It is an extremely forgiving recipe as well. You can add and omit as you see fit, but I think it is pretty delicious just the way it is.

I usually use my largest pan to make this and make a big batch that can sit in the fridge for leftovers. This recipe reflects it. I can probably get about ten servings + out of this, so feel free to halve it if you don’t want a lot of leftovers. It’s a great family meal, that even picky eaters might like. Who could resist a delicious baked cheesy top? Not me!

If e-learning is looming ahead for you with your kids, and thoughts of how you are going to manage that while working and completing all of the other tasks you have on the daily, this recipe might be for you. Quick, easy and exactly what you might need after a long, hard day.

 

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Mexican Rice Skillet
Author: 
Recipe type: Casserole
Cuisine: Dinner
 
Delicious and flavorful, this dish is a one pan wonder and great for a quick family dinner.
Ingredients
  • 1 tbsp olive oil
  • 1 medium red onion, finely diced
  • 2 lbs of ground turkey *
  • 1 can diced chile peppers, drained
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 orange pepper, diced
  • 1 yellow pepper, diced **
  • 2 pkg of taco mix ***
  • 2 cans diced tomatoes, undrained
  • 3 cups cooked brown rice****
  • 2 cups cheddar cheese, shredded
  • sour cream, salsa, jalapenos, cilantro for serving, optional
  • *I use ground turkey breast...feel free to use regular or ground beef (make sure to add in a step for draining grease). You can also make this meatless and use canned black beans. Omit the step to cook the meat and add the beans in when you add the rice.
  • **I like the look and subtle taste differences of many colored peppers. Feel free to use all the same
  • ***I make my life easy and use packaged taco mix. Feel free to use your own spice blend and salt
  • ****Once again, I make my life easy and use the rice pouches that you can microwave. You can do this or cook your own rice before you add it in.
Instructions
  1. Add olive oil to pan and turn up to high heat
  2. Add diced onion, turn heat down to medium. Cook onion 1-2 minutes until translucent
  3. Add ground turkey and brown until fully cooked about 4-5 minutes, drain any excess liquid
  4. Add diced peppers and chile peppers and cook for 2 minutes tossing together
  5. Sprinkle in taco mix, toss to coat
  6. Add diced tomatoes.
  7. Simmer on medium low heat until slighly bubbling and completely heated through.
  8. Add rice and gently fold together.
  9. Sprinkle cheese on top.
  10. Set broiler to 400 degrees
  11. Broil top of casserole for 3-5 minutes or until bubbly and golden
  12. Remove carefully from oven and serve hot with sour cream, salsa, jalapenos and cilantro if desired

Cookies & Bars Desserts

Lemon Butter Cookies

These melt in your mouth butter cookies are bursting with lemon flavor! They will definitely need to become your go to when bringing cookies to a picnic or party this summer…or just staying home and baking something for your family. This is a strange time huh? What started out as a nice slow down, sort of turned into feeling like a caged animal type of thing and now has rested into a comfortable, schedule-less routine. It is a strange feeling not having a calendar packed with activities, barely finding the time to catch up with each other and eating most meals on the run. It is an interesting combination of missing all of that and really enjoying it all at the same time. I can honestly say most of you parents out there probably understand exactly what I am talking about because we are all going through it all at the same time.

It has been a nice feeling to take my time and cook. I am able to bake things…for us. My kids always give me a hard time that I’m always baking…but it’s never for them! It is always for a bake sale, or a donation for a teacher’s lunch, or a cookie tray for a party we are attending. It was fun to pick recipes to bake, and then just….well…eat them.

I hope all of you are finding the slow down at least slightly beneficial, and finding the time to do whatever it is you never had the time to do. If that “thing” is baking, then go to the store (don’t forget your mask!) and gather up the ingredients for these delicious little lemon cookies! They will bring a ray of sunshine into your life!

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Lemon Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: Dessert
 
These little cookies are so buttery and delicious, it will be hard to eat only one! The lemon frosting really gives it a burst of fresh citrus flavor!
Ingredients
  • COOKIE:
  • 1 cup salted butter, softened
  • 1 cup powdered sugar
  • 1¼ tbsp fresh lemon zest
  • 1½ tbsp fresh lemon juice
  • 2 cups flour
  • ½ tsp salt
  • ICING:
  • 1 cup powdered sugar
  • 1½ tbsp fresh lemon juice
  • 2 tbsp butter, softened ( I do partially melted...it is easier to stir in)
  • Fresh lemon zest for garnish, if desired
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together the butter and powdered sugar.
  3. Add the lemon zest and lemon juice and mix on medium until light and fluffy.
  4. Add flour and salt,
  5. Mix until just combined
  6. Batter will seem crumbly
  7. Form balls about 1½ tsp big and place on cookie sheet evenly spaced apart
  8. If you are having trouble forming the cookie balls, put flour on your hands to roll the dough
  9. Press down on each ball lightly to gently flatten
  10. Bake for 10-12 minutes or until set in the middle and light brown on the bottom
  11. Let rest on cookie sheet for one minute when removed from the oven
  12. Transfer to a cooling rack
  13. Let cool completely
  14. Meanwhile, start prepping frosting.
  15. Combine sugar, lemon juice and butter and whisk until lumps disappear.
  16. Dollop a small amount on each cookie and spread
  17. Grate lemon zest if desired
  18. Let cookies rest until frosting is set.
  19. Enjoy!

 

Breakfast Main Dishes Vegetables and Fruit

Sweet Potato and Sausage Hash

This recipe is really one of those recipes I love because I can make a big batch in the beginning of the week and it lasts all week. It feels like comfort food, but it is nourishing and packed with all things good for you. I suggest that you make it ahead for breakfast to kick start your day, but I will tell you that it makes a fabulous lunch and dinner as well. Feel free to change up the ingredients with your substitutions or leave as is for a flavor rich meal that you will love. I sprinkled a little everything bagel seasoning on it as well and it was a welcome surprise! This is a great meal for quick summer lunches/breakfasts, but is a perfect comfort food in the colder months as well.

 

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Sweet Potato and Sausage Hash
Author: 
Recipe type: Casserole
Cuisine: Breakfast
 
This protein packed meal is filled with nutrients and flavors you will love!
Ingredients
  • 3 sweet potatoes, diced small
  • 3 tbsp olive oil
  • ¾ cup sweet onion, finely diced
  • 16 oz turkey breakfast sausage without the casing (I used the roll)
  • 1 tbsp maple syrup
  • 2 cups frozen spinach, thawed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp fennel seed (optional but so good!)
  • Salt and coarse black pepper to taste
  • Eggs, any style to finish it off
Instructions
  1. Preheat oven to 450 degrees
  2. Toss diced sweet potatoes with olive oil
  3. Bake on middle rack for 15-20 minutes until golden brown
  4. While potatoes are baking, spray a large fry pan with cooking spray.
  5. Add crumbled sausage and diced onion and cook until sausage is no longer pink and onion is translucent
  6. Add maple syrup and gently coat sausage
  7. toss in fennel seeds
  8. Add spinach, cook for one minute and turn off heat
  9. Remove potatoes and toss with salt, pepper, onion and garlic powder, thyme, and sage
  10. Add potatoes to skillet with sausage mixture and toss
  11. Spoon out serving into bowl, and top with eggs in the style of your choice
  12. Serve hot

 

 

Salads and Dressings Side Dishes Vegetables and Fruit Vegetarian

Easy Greek Salad + A Delicious Greek Dressing

Sometimes dinner just needs to be simple.

I mean, we all love a delicious, Sunday-type dinner once in awhile, but with everyone running every which way around here most weeknights (EDIT: Not now! Now we are not running anywhere due to the current COVID-19 situation, but a quick dinner is still sometimes nice!), sometimes a simple salad becomes the star of the show. When you can make a simple salad looks and tastes anything but simple, you win!

These greek salad is deconstructed on the serving plate…making it easier for an entire family to pick and choose what they enjoy and want on their plate. The dressing is one of the best you will ever have and adding some grilled chicken on the side will make this the absolutely perfect weeknight dinner.

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Easy Greek Salad
Author: 
Recipe type: Salad
Cuisine: Lunch/Dinner
 
A simple healthy lunch or simple dinner or side
Ingredients
  • Lettuce, chopped
  • Tomatoes, quartered
  • Cucumbers, sliced and halved
  • Feta Cheese, crumbled
  • Artichokes, canned-drained and squeezed out
  • Kalamata olives
  • Red onion, thinly sliced
  • Dressing:
  • ¾ cup extra virgin olive oil
  • 1 cup red wine vinegar
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 2 tsp basil
  • 2 tsp pepper
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp dijon mustard
Instructions
  1. Chop and prep all veggies and arrange on plate separately or tossed-your preference!
  2. Combine all dressing ingredients in a jar and shake well to emulsify
  3. Serve immediately with dressing on the side
  4. Serve with grilled chicken to make a meal out of it! 🙂

 

Candy Christmas Cookies & Bars

Graham Cracker Toffee

I love toffee and for years people have been trying to sell me on the saltine cracker version recipe that everyone seems to love. I just couldn’t get past the saltine part. I don’t know why…it just did not appeal to me! I am sure it is delicious, as I don’t want to offend any hardcore saltine toffee lovers, but it is not for me. When it struck me after looking at a few different recipes that I could just replace the saltines with some graham crackers, I wondered why I didn’t think of this earlier. It seems so obvious, but so very delicious. This version might just become your favorite. The flavors are amazing, and it is seriously one of the most easy holiday “cookie” recipes I have ever made!

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Graham Cracker Toffee
Author: 
Recipe type: Cookie/Candy
Cuisine: Dessert
 
This buttery toffee is draped in a thick chocolate layer and sprinkled with toffee bits and flaky sea salt. You will not be able to stop eating it!
Ingredients
  • Approximately 10 full-size honey graham crackers, or enough crackers to cover the baking sheet
  • 1 cup (2 sticks) salted butter
  • 1 cup dark brown sugar, packed
  • 2 cups dark chocolate chips
  • ⅓ cup toffee bits
  • Flaked sea salt
Instructions
  1. Preheat oven to 350F. Line a 9×13-inch pan with parchment paper
  2. Place graham crackers in pan in a single, flat layer so pan is completely covered with them.
  3. It is okay to break a few graham crackers to fill in the gaps
  4. Set pan aside
  5. In a medium saucepan with high sides, add the butter and brown sugar
  6. Heat over medium-high heat to melt, stirring constantly
  7. After butter has melted, allow mixture to boil for about 3-4 minutes at a medium boil
  8. You should see some bubbles and continue to stir, making sure to scrape bottom so nothing burns
  9. Mixture should be thick, but still able to be stirred
  10. Evenly pour mixture over graham crackers
  11. Bake for about 7 minutes, or until there’s bubbling around the edges.
  12. Remove pan from oven and evenly sprinkle with chocolate chips
  13. Return pan to oven, and bake for about 2 minutes, or until chocolate chips have softened.
  14. Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
  15. Evenly sprinkle with toffee bits and flaked sea salt
  16. Allow toffee to cool for about 2 to 3 hours, or until chocolate has set.
  17. You can place in fridge or freezer to speed up the process but make sure you don't forget about it!
  18. Chocolate should be completely hardened before breaking.
  19. Once it is cooled and set, break into large pieces
  20. Store in a sealed container at room temperature for about two weeks, the fridge for about six weeks, or in the freezer for up to 3 months.
  21. Enjoy!

 

 

Christmas Cookies & Bars Desserts

Eggnog Cookie Bars

These are everything you love about Eggnog…in cookie form!

My son is the biggest fan of eggnog. He could drink a glass everyday if we had it in the house. I love it too-but I don’t think anyone could love it as much as he does. I figured I would help him really stretch out his enjoyment of eggnog by making a delicious cookie bar for him to eat all season long. These cookies are cut into bars and drizzled with a delicious nutmeg speckled icing that really brings the cookie to its full eggnog potential. I mean, if you are not going to go all out, why bother at all? Am I right?

These chewy, slightly fudgy (no chocolate but honestly it is the word that really describes these!) eggnog bars will satisfy that eggnog craving all season long. Enjoy with … well, what else? A cold glass of eggnog of course!

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Eggnog Cookie Bars
Author: 
Recipe type: Cookies and Bars
Cuisine: Dessert
Cook time: 
Total time: 
Serves: 1 pan of bars
 
These delicious eggnog bars are sure to satisfy your craving for eggnog all season long!
Ingredients
  • Cookie Bars:
  • ½ cup butter, softened
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • ⅓ + 1 tbsp eggnog
  • 2 tbsp dark rum
  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • Eggnog Icing
  • ½ cup butter, softened
  • 1 tbsp dark rum
  • ½ tsp nutmeg
  • ¼ cup eggnog
  • 3½ cups powdered sugar, sifted to prevent lumps
  • Nutmeg for light sprinkling, if desired
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a 9x13 pan with baking spray.
  3. Beat the butter and sugars until creamy.
  4. Add the egg, eggnog, and dark rum and continue to beat on low
  5. Stir together the flour, baking powder, salt, and nutmeg.
  6. Slowly add it to the butter mixture until everything just mixed.
  7. Pour it into prepared pan.
  8. Bake for 15 minutes.
  9. Do not over bake the bars.
  10. Let cool completely before icing
  11. To make icing, beat the butter until creamy.
  12. Add the dark rum, nutmeg and eggnog and beat again.
  13. Slowly add the sifted powdered sugar until everything is creamy.
  14. Spread over the cooled bars.
  15. Sprinkle very lightly with nutmeg if desired
  16. Once frosting slightly stiffens, cut into size of your choice and serve.
  17. Store in a sealed container for up to one week.
  18. Bars may stay longer in the refrigerator and may be frozen as well. Thaw before enjoying.

Breads, Quick Breads and Rolls Desserts Salads and Dressings Side Dishes Thanksgiving

Thanksgiving Menu {Made Easy}

 

Ahhh Thanksgiving. Turkey, pies, sides galore…and the only day where you actually celebrate eating a huge meal! I just love it!

Have you planned your menu yet? Well, if you haven’t, some help is on the way! I have collected all of my tried and true Thanksgiving recipes right here in one spot for you to peruse, and use! Hosting yourself? No problem…I have everything you need. Just needing a dish to bring to pass? Lots of choices below.Check it out and make sure to let me know in the comments if you make any of the recipes for your holiday gathering!

Happy Thanksgiving!

Apple Pie is a classic! We have a couple recipes to choose from, both more delicious than the next. An old family recipe for apple pie will not disappoint. My friend Abby shared her Family Apple Pie recipe and it is everything you want from a family recipe. Tart apples, perfect spice and a flaky crust.

 

You really can’t go wrong with a pie called The Perfect Apple Pie. This one definitely lives up to its name.

 

An apple pie too big of an undertaking? These yummy apple pie bars are sure to make you forget all about the whole pie. The tender shortbread crust and caramel drizzle finish…these are all you need!

Apples hold a high spot around Thanksgiving, but I will not forget about the pumpkin. I love all things pumpkin and this Cinnamon Streusel Pumpkin Cake ranks as one of my favorite desserts of all time!

Looking for a little chocolate in your life? These Pumpkin Chocolate Chip Cookies check off both the pumpkin AND the chocolate and are perfect for a little treat after a big dinner!

Does the streusel cake look good, but need a little chocolate kick? My friend Chrissy took the pumpkin streusel cake up a notch with adding chocolate to the buttery, crumbly topping. You will not be disappointed with this version of Pumpkin Chocolate Chip Streusel Bars.

 

This Pumpkin Poke Cake is so tender and moist and a perfect accompaniment to your Thanksgiving pies. Plus, it’s a great make ahead dessert to make the day before and stick in the fridge!

Want to go for the elegant dessert? These Individual Pumpkin Cheesecakes bring dessert to the next level. They are super creamy and light, but pack in a ton of flavor and are served in their own fancy glass making them seem way more difficult than they actually are!

Well if you are anti-pumpkin or anti-apple, I have the perfect dessert for you. This Peanut Butter Chocolate Pie has become a staple at our Thanksgiving Dinners and can *almost* make you say, “pumpkin apple who?”

     Dessert is one of the best parts of the Thanksgiving Dinner, but all the sides leading up to dessert…those needs some time in the spotlight too!

I am a huge fan of stuffing…as long as it is some creative, unique stuffing. Do not try to give me mushy bread, stove top stuffing, or even worse…stuffing made inside a turkey. None of that appeals to me in the slightest. This Sausage and Sage Stuffing? Now you can go right ahead and give me a big pan of that and I will enjoy every bite!

 

Something about Thanksgiving and corn…you really can’t have it without some sort of corn dish. I mean…isn’t that kind of how Thanksgiving started…with some corn? Ok, now that I have given you a thorough history lesson (Ha!), let me introduce you to two delicious corn dishes for your Thanksgiving table!

This Sweet Creamed Corn is so simple, but a perfect addition to the meal!

If you want more of a casserole {tis the holiday for casseroles!} this corn dish is sure to please! My kids could eat this Corn Fritter Casserole with a spoon right out of the baking dish!

I think Sweet Potatoes are one of those love/hate types of foods. People are either crazy about them or want nothing to do with them. I think giving this Sweet Potato Casserole a try should be required for everyone because it is simply amazing! Creamy sweet potatoes with a brown sugar crust…you really cannot go wrong!

 

I love the Thanksgiving turkey and all of the sides, but something I always look forward to is the fresh, homemade bread. I am usually the one making that if I head to someone else’s house for Thanksgiving and it is always a big hit. It is also way easier than you might think! These Buttery Herbed Biscuits are a great recipe to start with if you are using yeast for the first time because it is really foolproof. And the result? Worth it.

 

If you are looking for more of a dinner roll, this recipe for Abby’s Dinner Rolls are sure to please. Slathered with some delicious honey butter, you truly won’t be able to have only one.

 

Alright, alright…we need something green, but these veggie dishes do not disappoint. These Green Beans with Bacon and Shallots are what vegetable dreams are made of. This one is a super quick recipe as well that won’t take up all your time so you save your energy for the turkey!

This Harvest Salad is something I could make over and over and never, ever get tired of. It’s combination of toasted pine nuts, blue cheese and golden raisins is delicious enough…but the delicious vinaigrette brings it to a whole new level!

 

Finally, I have to share my delicious Cranberries recipe with you all. I know that some of you swear by the food that looks like a can {literally}but this recipe is so delicious, you might…just possibly…ditch the can! These cranberries are great the next day with leftover turkey and rolls. Yum!

Grab a recipe and drop a comment to let me know how you and your Thanksgiving guests enjoyed it! Make sure you follow me on Facebook and Instagram for a great leftover idea and pretty soon…Holiday Cookies!

Cookies & Bars Desserts Whole Grains

Whole Grain Chocolate Cherry Breakfast Cookies

Cookies for breakfast? Not many will argue about that!

I am often struggling with quick and easy breakfast ideas for the kids. They are getting older, and sometimes it is a chore just to even get them to eat SOMETHING before they head off to school. Having these delicious, cleaner “cookies” available for them to grab and go is perfect for kids on the run. They are tasty, easy to make and they freeze really well too!

These cookies have whole grains, dried fruit, dark chocolate and chia seeds…everything to give you that little jumpstart in the morning. Did I mention you don’t have to focus on the “healthier” tag and just have them for dessert too? Yep, they are pretty versatile all while being incredibly delicious! This cookie is customizable too…you don’t like dried cherries? Substitute with raisins, cranberries…or just leave them out altogether! You like pumpkin seeds but not sunflower seeds? Double the pumpkin seeds and leave the sunflower seeds out. If you prefer almonds or peanuts, add those in instead. Make it how you like it. And then eat it. Eat them ALL!

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Whole Grain Chocolate Cherry Breakfast Cookies
Author: 
Recipe type: Cookies
Cuisine: Breakfast/ Dessert
Cook time: 
Total time: 
Serves: 30 cookies
 
These whole grain cookies are perfect for dessert, but clean enough for breakfast too!
Ingredients
  • 1 cup salted butter, softened
  • ¼ cup dark brown sugar
  • ¾ cup coconut sugar (If you don't have this ingredient, use 1 cup brown sugar)
  • 2 eggs, beaten
  • 2 tsp vanilla extract
  • 1½ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 tbsp chia seeds
  • 3 cups old fashioned oats
  • ½ cup dried cherries (or your favorite dried fruit)
  • ¼ unsalted pumpkin seeds
  • ¼ unsalted sunflower seeds
  • 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees
  2. Prepare a large cookie sheet by lining it with parchment paper
  3. In a large bowl, cream together butter and sugars until smooth and creamy
  4. Add eggs and vanilla and beat until fluffy
  5. In a separate smaller bowl, combine flour, baking soda, baking powder and salt
  6. Add dry ingredients into butter mixture
  7. Beat on low until just combined
  8. With a large wooden spoon, stir in oats, cherries, pumpkin and sunflower seeds and chocolate chips
  9. Using a small cookie scoop, scoop dough and place rounded balls of cookie dough on prepared cookie sheet
  10. Bake for 9-11 minutes
  11. Remove from oven and let cool on cookie sheet for 2 minutes
  12. Transfer to a cooling rack
  13. Cool completely.

Breads, Quick Breads and Rolls Breakfast Desserts Whole Grains

Banana Oat Blueberry Bread

I have about a million versions of banana bread on my blog. I love it! I have my classic one that I make a lot (although my kids will tell you I make it for everyone else but them!), a double chocolate version, a blueberry whole wheat version and so many other banana desserts! Funny thing though…I don’t love bananas on their own, but throw them in a baked good, and I cannot get enough!

This bread is as good as it gets. With no refined sugar, whole grains and loaded with fruit, this bread is completely suited for breakfast! In fact, I demand that you have this for breakfast…it is that good and good for you!

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Banana Oat Blueberry Bread
Author: 
Recipe type: Bread
Cuisine: Sweets/Breakfast
 
This light and delicate bread is incredibly moist and delicious and full of fantastically healthy ingredients.
Ingredients
  • 3 bananas, mashed
  • ¼ cup butter, melted
  • ¼ cup coconut oil, melted
  • ¾ cup coconut sugar
  • 1½ tbsp honey
  • 1½ tbsp maple syrup
  • 2 eggs, beaten
  • 1½ cups oats
  • 1½ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 3 tbsp plain yogurt
  • 1 cup blueberries + a few for sprinkling on top
Instructions
  1. Grease a regular sized loaf pan and set aside
  2. Preheat oven to 350 degrees
  3. In a large bowl, combine mashed bananas and melted butter and oil. Beat on low until combined.
  4. Add in coconut sugar and turn speed up to medium.
  5. Add honey and maple syrup and keep beating
  6. Pour in beaten eggs, keeping the beaters running on medium
  7. Set aside
  8. In a medium bowl, combine oats, flour, baking soda and powder and salt.
  9. Add in slowly to wet ingredients and beat on low just until combined.
  10. Fold in vanilla, yogurt and blueberries.
  11. Pour mixture into prepared loaf pan and sprinkle some blueberries on top
  12. Bake for 45-55 minutes until lightly golden brown and set on the top
  13. Cool in pan for 10 minutes
  14. Turn carefully out onto a cooling rack and let cool for 30 minutes before slicing
  15. Slice and serve

 

Chicken & Turkey Main Dishes Soups & Stews

Chicken Noodle Soup with Fresh Herbs

I keep waiting and waiting for warm weather, but it seems to be reluctant to arrive. I am hoping that it comes soon, but in the meantime, I will keep making comforting foods for dinner that warm me and my family up a bit. Soups are a big hit in my house, they are easy to make, mostly popular with the kids and an easy way to throw in a ton of vegetables, protein and carbs, and cook it all in one pot. I have a standard chicken noodle soup recipe, but this one is a bit different from my usual. The addition of some chopped spinach to pump up the veggie factor and a handful of some fresh, green herbs really bring this soup up a few notches. If you are looking for a quick and easy, comforting meal for your family, try this one night before it actually gets warm outside and the soup pot gets put away until the fall!

 

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Chicken Noodle Soup with Fresh Herbs
Author: 
Recipe type: Soup
Cuisine: DInner
 
This soup is freshened up by a handful of fresh herbs and some chopped spinach. Healthy, comforting and delicious, this soup does not disappoint!
Ingredients
  • 4 tbsp butter, divided
  • ¾ cup sweet onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp fresh tarragon, chopped
  • 2 tbsp fresh thyme leaves, removed from stem
  • 2 tbsp fresh parsley, chopped finely
  • 2 tsp salt
  • 1 tsp fresh ground pepper
  • 6 carrots, peeled and sliced
  • 6 stalks of celery, sliced
  • 12 cups chicken stock
  • 3 cups cooked chicken, diced
  • 4 cups fresh spinach, chopped
  • 12 oz. cooked noodles of your choice-we used thick egg noodles, but any noodle type will work
Instructions
  1. In a large pot, melt 2 tbsp butter.
  2. Once butter is sizzling, add onions and garlic
  3. Stir until golden
  4. Add fresh herbs, salt and pepper and stir until combined
  5. Add 2 tbsp butter and stir
  6. Add carrots and celery and cook for 2-3 minutes until slightly softened
  7. Add broth and heat until simmering, about 15 minutes
  8. Add cooked chicken and fresh spinach, heat for 10 minutes
  9. While soup is simmering, cook noodles al dente
  10. Serve soup over noodles
  11. *Adding noodles to soup will cause the noodles to soak up all the broth. If soup will be completely consumed immediately, add noodles. If you are saving some soup, I would keep the noodles and soup separate.