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Chicken Noodle Soup

I love soup.

I love the time it takes to simmer. I love the steam coming off the pot, filling the room with the aroma of herbs. I love the heat on a cold evening (yes, it does get cold here in the desert). I love how it fills your tummy, and there is rarely a need for seconds. I love how they freeze well and you can enjoy them again and again without dishes.

I love soup.

If you love soup as much as I do, you should try this one. And read her blog…it’s fantastic. She lost 135 pounds just being NORMAL. She’s witty and funny and skinny. All my favorite things.

I made this tonight and it was a HUGE HIT. Even my husband declared his love for my creation, even after he noticed that onions (*gasp! how dare i put onions in something!*) were in it.  I told him to be patient, go away, and let me cook. (Are you reading this, honey? Almost everything I make has onions in it. And you

A few things I did differently:
1. I only did 1 teaspoon of salt. I don’t like salty soup. I don’t like feeling like I have to drink 4 cups of water after I’ve eaten because I’ve pickled myself. 2 may be just fine, but I stopped at one and it was still delicious.
2. I am lazy and used a rotisserie chicken instead of roasting my own. I have three children. Sue me.
3. I added 2 cups of water. The broth was just too strong for me, so I cut it down. Taste your soup before you add the water; you may like the bold flavor of straight up broth…me, not so much. I knew the clan wouldn’t, either.
4. I left out the peas. Peas and my family don’t mix. Peas and me? Please. Peas and them? Uhhh…nope. (I can’t rhyme).

So, go forth and soup it up. You won’t regret this one.


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