Two weeks into my new blog and I have fallen behind...what can I say? This past Monday was a holiday (Martin Luther King, Jr's birthday) so we had a three day weekend and I've been off kilter the rest of the week!
Regardless, I did end up making last week's menu this weekend, with a few variations, of course. I ended up using chicken from a rotisserie chicken ($4.99 at Costco...you can't beat that!) and some frozen vegetables and I put it all in the crockpot, rather than using the stove top. At the last minute I decided to throw some egg noddles in because I had an open bag in the pantry.
Here's what I started with:
I ended up leaving out the canned tomatoes, because I ran out of room in the crockpot. I also added 2 cups of water in addition to the chicken broth. As the soup cooked, I began to think that adding the noodles was a complete mistake. They completely dissolved into mush and tasted pretty gross. I let the soup continue to cook, though and was prepared to make something else for dinner. However, the noodley-mush ended up making the soup really thick and we all found it to be quite delicious. While I was envisioning a classic chicken noodle, vegetable soup this one turned out A-ok.
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