November – crazy! I’ve never been a huge Halloween lover – costumes are just not my thing. And sure, candy is great and all, but we certainly don’t need all that candy! For the first time ever, we actually Trick-or-Treated on our own block. Our kids are the only 2 on the block, so it has never really been a thing and we have historically gone elsewhere to make the rounds.
Last night, though, Mark took on the challenge. We were lights on (ALL the lights) with the pouring rain and we got 2 trick-or-treaters before we ventured out ourselves. The sweet neighbors next door had made a few comments about the girls stopping by and so they were ready for them! Ready for them in the form of BAGS full of FULL SIZED candy bars.
We were walking away from their house after a quick chat and Shea excitedly said, “Wow, our neighbors are so prepared!” Haha! There were 2 other porch lights on in the neighborhood, and so the girls were sure to hit up those houses, too. We’ve had a bit of turnover on the block and apparently, we’re doing more Halloween-ing than in the past and for that we are not sad! I mean, it’s surely a way to get to know your neighbors. 😉
Our two little mermaids were happy with their candy hauls and enjoyed some before peeling off their soaking wet costumes and hopping into a warm shower and their jammies. I’m not super sad for Halloween to be behind us for another year, but there’s no denying the joy and fun kids can bring to a holiday I would otherwise deem unwanted.
Undoubtedly, they went to bed a bit sugar-ed up, but they were less affected because they had both eaten a good dinner. They both happily enjoyed the last of the leftovers from this meal. I’m not sure why, but both of my girls have always been lovers of chicken noodle soup, and I love that they love it! Is there’s anything more comforting to enjoy when the weather is dreary as can be?
Of course I’m a fan of a loaded up version of chicken noodle soup – extra veggies, ample chicken, and not just any noodles. It’s those homestyle egg noodles from the freezer section that take this soup to the next level. My two little mermaids slurped and enjoyed this recipe to the max and requested it “the next time it gets cold again”…because it’s back up to the 70’s this week in Michigan (whaaaa?!). Enjoy!
- 4 Tbsp butter
- 1 onion, chopped
- 4 stalks celery, thinly sliced
- 4 carrots, peeled and thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp turmeric
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 bay leaves
- 2 Tbsp all-purpose flour
- 2 quarts (8 cups) low-sodium chicken broth
- 1 Tbsp chicken base
- 24 oz frozen egg noodles (such as Reames)
- 1 lb (~3 cups) cooked and chopped rotisserie chicken
- Heat butter in a stock pot over medium-high heat. Once hot and melted, add the onion, celery, and carrots. Cook, stirring occasionally, for about 10 minutes or until veggies are tender.
- Add the garlic, turmeric, onion powder, pepper, bay leaves, and flour. Stir to coat and cook for 1 minute.
- Add the broth and chicken base; bring to a gentle boil.
- Add the noodles and cook for 20 minutes or until tender. Stir in the chicken and cook until heated through, about 2 minutes. Remove the bay leaves and serve hot.
Recipe slightly adapted from Mom's Dinner
Nutrition Information:Yield: 7 Serving Size: heaping 1.5 cups
Amount Per Serving: Calories: 469Total Fat: 10.6gCholesterol: 173mgSodium: 982mgCarbohydrates: 59.3gFiber: 3.3gSugar: 5.6gProtein: 32.3g
Ready for comfort food? Mmmm!
- Creamy Veggies and Noodles
- Sausage and Tomato Risotto
- Instant Pot Broccoli Cheddar Soup
- Creamy Chicken Noodle Soup
- Instant Pot Loaded Potato Soup
- Zesty Italian Soup
- Chicken Soup with Turmeric and Ginger
- Chicken and Wild Rice Soup
- Creamy White Bean Lemon Pesto Orzo Soup
Weekly Menu: October 30th – November 3rd
- Sunday: homemade pizza and pesto bread
- Monday: leftover Chinese
- Tuesday: Pasta Fazool
- Wednesday: Fall Harvest Bowl
- Thursday: TJ’s ravioli with pumpkin alfredo and salad