I made a really yummy chicken noodle soup today! I used leftover chicken I cooked in the crockpot yesterday. It’s chock full of veggies – carrots, celery, onion and potato.
I found some cute little tiny O-shaped gluten-free pasta that I used for the noodles.
Yum, yum, yummy for fall weather!
Here’s the recipe from food.com .
I omitted the boullion and used gluten-free noodles. I would use less thyme next time too.
After the cold front that blew through this weekend I got in the mood for soup! I love soups in the fall! Soups are such a good way to get your veggies. I found this soup from Cooking Light and tried it out for lunch today. I can eat on it all week. So delicious, light and healthy! Here’s the recipe: Roasted Butternut Squash and Shallot Soup
First, you roast the butternut squash and shallots:
Since I couldn’t find pre-cut fresh squash and didn’t feel like cutting up my own, I bought 2 bags of frozen cubed squash in steamer bags. I cooked them in the microwave first, then proceeded with the recipe. Also, since my diet prohibits me from having chicken currently, I used fat-free beef broth. It turned out very yummy! It’s very light because it has no cream in it.
Delish! It would go really well with a side salad or a sandwich too. Happy fall y’all!