I've always known that a lot of people are extremely effected by weather. I'm one of them, so moving to the dessert from rainy Seattle has been quite the adjustment for me.
I know it sounds crazy, but all this sunshine has made me a little depressed. I loved those rainy days, and the way it made the city look all shiny and beautiful. Everyone says that I've come at the worst time, summer and all it's heat, but that Nevada is actually quite lovely in the other seasons.
Today I took an early morning walk and it was rather cool outside. I can't tell you how happy that made me, and how much I'm looking forward to fall and winter.
The other night I was thinking about making soup come fall, and then I decided I didn't have to wait for fall. Soup is wonderful no matter what season we're in. And even with the air conditioner on 24/7.
Recipe for Crock Pot Chicken Noodle Soup
Ingredients:
1 1/2 pound boneless skinless chicken thighs
1 pound carrots, peeled and sliced
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1tablespoon instant chopped onion
2 medium stalks celery, sliced
4 cups chicken broth
2 cups uncooked egg noodles
Directions:
In a large size crock pot, put in chicken thighs. Add carrots, onions, salt, thyme, pepper, garlic, celery and broth.
Cover and cook on low heat setting for 8 hours. Stir in noodles. Increase setting to high and cook 20 minutes, or until noodles are tender.
Remove chicken from crock pot and place on a cutting board. Shred chicken, then return to pot and stir soup.
Makes 6-8 servings.
-Post by Patricia
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