Soup's On!

Here's all you need for a hearty soup that is
both yummy and nutritious!
(Recipe listed at end of post.)

Step 1: Cut the zucchini into bite-sized pieces.

2. Step 2: Peel carrots and slice into bite-sized pieces.

Step 3: Chop onion into bite-sized pieces.

Step 4: Cut chicken breasts into bite-sized pieces.

Step 5: Put your soup pot on the stove
and turn heat to medium high.
Pour in olive oil, and when pot is hot,
add your chicken pieces.
Sprinkle on some ground black pepper,
and stir fry for 10 minutes.

Step 6: Add your vegetables to the pot.
(I also added 1 T. minced garlic.)
Stir fry for 5 minutes.

This is what it will look like after 5 minutes.

Step 7: Pour in the chicken broth.

Step 8: Pour in the diced tomatoes.

Step 9: Stir everything together, put lid
on pot, and bring to a boil.

Step 10: Now that it's come to a boil, reduce heat to low.
Cover, and simmer for 30 minutes.
Stir every few minutes.
Enjoy the fabulous aroma that is filling your kitchen!

Now, this soup is delicious if you want to eat it right away. But I HIGHLY recommend making this soup the day BEFORE you want to eat it. The flavors blend together and are enhanced SO much more by doing this. Trust me... it is well worth the wait. Just allow the soup to cool, place in the fridge overnight, and reheat the next day.

Italian Chicken Vegetable Soup

2 T. olive oil
24 oz. boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, chopped
5 medium carrots, peeled and cut into bite-sized pieces
2 medium zucchini, cut into bite-sized pieces
1 T. canned minced garlic
1/2 t. ground black pepper
2 (14.5 oz) cans chicken broth
2 (14.5 oz.) cans Italian-style diced tomatoes with garlic, basil, and oregano (I used Great Value tomatoes from Walmart. These tomatoes are so yummy you can eat them straight from the can.)

In a large soup pot, heat olive oil over medium high heat. Add chicken, sprinkle with pepper, and stir fry for 10 minutes. Add veggies and garlic and stir-fry 5 more minutes. Add chicken broth and tomatoes. Bring to a boil. Reduce heat, cover pot, and simmer for 30 minutes. If desired, top soup with freshly grated parmesan cheese before serving.

Serve with warm dinner rolls. Mmm!


An Easter Tradition

Pickled eggs... just like Mom used to make. :)


12 hard-boiled eggs, peeled
2 (15 0z.) cans of red beets
1/2 c. sugar
1 c. vinegar (apple cider or white)

Drain liquid from beats into saucepan. Stir in sugar and vinegar. Bring to a boil, and then reduce heat to low and simmer 10-15 minutes.

Put eggs and beets into large jar or container of your choice. Pour the beat juice mixture over the beets and eggs. Put lid on container and refrigerate for at least one day before eating. (They taste best after a few days.)

*After I made these, I wondered how long they would keep in the fridge. Check out THIS SITE to find out.


Spring Has Sprung

Take a ride down a country road in SC this time of year, and this is what you're going to see. Wisteria... blooming EVERYWHERE! The vines ramble up the trunks of trees and then wind themselves around the branches. It is absolutely gorgeous!

A field of wild flowers... so pretty!


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