Living on the NC Coast is utopia… but with utopia comes…Hurricanes! We are bracing for Hurricane Hermine ( 2016) It’s gonna weaken a bit by the time it gets here, but 50mph winds are still nothing to take for granted. My prayers are with the people of Florida and the rest of the east coast.

Now, my granny and my daddy always had to have soup before the storms got to shore. I think it was because its a big, filling meal that could easily be heated and feed so many. We do the same thing with snow storms, only I’m more inclined to want Chili in the snow, whereas daddy didn’t like it.  Here is our family recipe….

Yesterday was the busiest day I have had in so long. The kiddo woke up covered in hives, the hubbyman was already scheduled for day surgery to repair his shoulder and I did not have time for the nervous breakdown that I deserved, but I did have time to make them both Chicken Soup when we got home at 6:30 last night.

This soup takes less than 30 minutes to put together, I didn’t have time for the step by step photos, I know, shame shame… but it’s easy to follow.

6 cups Swanson® Chicken Broth

3 Cups Water

2 Large bonesless/skinless chicken breasts

1 cup diced carrots

1 cup diced celery ( use the leaves, they are so good)

1 small to medium onion diced

1/2 small bell pepper ( any color, I used yellow) diced

1/2 pound Barilla® Campanelle Noodles

1 tablespoon Badia® Complete Seasoning

Salt and Pepper to taste

In a large pot add the broth, water and chicken. On medium high heat, bring to a rapid simmer with the lid on, cook until the chicken is dome. ( remove the chicken to plate and add the veggies and Badia® seasoning. Replace lid. Cube the chicken into bite sized bits and return to the pot. Cook for 15 minutes, then add the noodles. Turn down all the way to low and leave lid on for 10-15 minutes. Salt and Pepper to taste. DONE!

Amazingly good !!

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Here is one of my older recipes, before I started blogging and was just doing facebook. Hope you enjoy, It’s my favorite soup ( well I love all soup).

INGREDIENTS

• 1/2 cup unsalted butter
• 2 tablespoons olive oil
• 4 cups sliced  white onions
• 4 (10.5 ounce) cans beef broth
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon dried thyme
• salt and pepper to taste

• 4 slices French bread
• 4 slices provolone cheese
• 2 slices Swiss cheese, diced
• 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Melt butter with olive oil in a large stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions….
2. Add beef broth, Worcestershire and thyme. Season with salt and pepper, and simmer for 30-35 minutes.
3. Heat the oven broiler.
4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each . Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

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Ingredients

• 1 leftover hambone
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 onion, diced small
• 3/4 teaspoon fresh thyme leaves
• 3 Cups Instant Rice
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups leftover diced ham
  • Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer  about 30 minutes to 1 hour; remove and toss the  hambone.
  • Heat oil in a large stockpot or Dutch oven over medium low heat. Add garlic, onion… Cook, stirring occasionally, until onions are soft, about 2-5 minutes. Stir in ham stock, Rice, thyme and bay leaves; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer on low  10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
  • Serve immediately.

03/29/2016