Happy Wednesday friends! This week is just flying by and I could not be happier. Yesterday, I graduated from my Women’s Unlimited leadership course in NYC so I’m super excited about that. This was truly an experience that I will never forget. After a year of dedicating myself to the program, I will definitely walk away with many new friendships and two mentors that I can keep in contact with forever.
Without further ado, let’s talk food. This week I’m sharing some of my favorite meals including a new recipe for the October Soup Series- Turkey Noodle Soup.
Breakfast: Nothing feels more like fall than Stuffed Cinnamon Apple pancakes for breakfast! I used Stack’D Cinnamon Roll pancake mix to prepare this stack of goodness. I followed the instructions on the bag but added some chopped gala apples to the batter. I topped my stack with maple syrup and some extra apples. I’m loving gala and honey crisp apples this time of year!
Mid-Morning Snack: Lenny and Larry’s Macadamia Cookie. I ate half of this cookie for my mid morning snack. It was really hard to stop at half. I’m a huge macadamia nut fan and loved this flavor. I still have a Lemon Poppy Seed and Pumpkin cookie to try. I will be sharing some exciting news soon about this company later this week!
Lunch: Turkey Noodle Soup has always been a favorite comfort soup of mine. I decided to swap out the traditional egg noodles and used Thin Slim Impastable Noodles. You can use whatever noodle you prefer. A whole wheat noodle would also work really well in this recipe. To round off my meal, I added a green salad with veggies on the side. I hope you try this recipe! You can prepare it ahead like I did to enjoy throughout the week!
- 2 TBS olive oil
- 2 carrots, sliced
- 2 stalk celery, diced
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 2 tsp thyme
- 1 bay leaf
- 8 cups low sodium chicken broth
- 1 lb cooked turkey breast, chopped and cubed ( I used an already prepared breast from Costco)
- 1 bag Thin Slim Foods Impastable Pasta(Whole Wheat Noodles or Egg Noodles can be used)
- salt and pepper, to taste
- To a large stockpot, add the oil and heat over medium-high heat to warm.
- Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, bay leaf, thyme, salt, pepper, and bring to a boil.
- Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
- Add the noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through.
- At any time while making the soup, if the liquid level is lower than you like, add another cup of broth.
- Add the turkey and boil 1 to 2 minutes, or until turkey is warmed through.
- Taste soup and and make any necessary seasoning adjustments (i.e. more salt, pepper etc.), remove the bay leaves, and serve immediately.
- Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Afternoon Snack: Oh Yeah- One bar in Chocolate Brownie. As a food blogger, I love sharing new products! I found these at Vitamin Shoppe on my lunch break last week. It was okay- nothing special. I was pretty disappointed since I did not necessarily get a brownie flavor at all. They have a Lemon Pie and Peanut Butter flavor I’m interested in trying!
Dinner: This dinner was nothing short of amazing. Broiled Salmon topped with a homemade balsamic fig drizzle over jasmine rice and grilled asparagus. I had my veggies already prepped and the rice cooked ahead. After working a long day, nothing beats having a meal on the table in 15 mins!
What are your favorite comfort food soups? What soup recipe would you like to see “healthified”? Please share- I would love to hear from you!