What’s That? It’s Pasta Day!

Often when I sit down to write a new tribute to whatever National Day is on the calendar, I like to read the prior posts. It would be so boring to keep regurgitating the same introduction over and over. Guess what I discovered? Last year, for whatever reason, we didn’t bother with Pasta Day.

Naturally, I needed to take a minute to find out what could have possible trumped Pasta Day. Turns out October 17 2023 was a Tuesday. I was more concerned with Mexican Foods than sharing a new pasta recipe. Although, I will admin it was a really good Tijuana Tuesday recipe for Beefy Chorizo Crunch Wraps.

This year we’re back on track again, I’ve got Country Music blasting, the American Flag waving outside the front door and at long last, it’s beginning to feel like fall. Yeah, music is often my inspiration in the kitchen. Country music makes me want to fry up chicken. Big Band Music makes me what to bake bread.

So what did I come up with today? How ‘bout a big bowl of home-made slow cooked Chicken Noodle Soup? All those tender vegetables that have been simmering in chicken stock kissed with granulated bouillon for that extra little something. Yeah, makes me want to curl up at the end of the day with my Hubby and a nice bowl of soup. Thank you Lord, for letting me know the real meaning of life. Getting here wasn’t easy, with me kicking and screaming the entire way. But now that we’ve settled into a simple life of faith and family, I would not trade this for the world.

Crock-Pot Chicken Noodle Soup
3 Carrots
2 Celery Ribs
1/2 Yellow Onion
2 boneless Chicken Breasts
1 teaspoon dried Thyme
1 teaspoon dried Rosemary
2 teaspoons minced Garlic Cloves
8 cups Chicken Stock
1 teaspoon Granulated Chicken Bouillon
1 Bay Leaf
Salt to taste
Fresh Black Pepper to taste
8 oz Egg Noodles
Fresh Chives

Peel and coin cut carrots. Clean, trim and slice celery. Peel and chop onion. Set vegetable aside. Trim any excess fat from the chicken breasts. Cut chicken into cubed pieces, set aside.

In a bowl, combine onions, carrots, and celery. Season with thyme, rosemary and garlic. Toss to blend vegetables with seasoning. Add cubed chicken to slow cooker. Top with seasoned vegetables. Stir in chicken stock and granulated bouillon. Season to taste with salt and pepper. Add bay leave; cover and cook on low for 7 hours.

Discard bay leaf. Add pasta. Cook on high until pasta is al dente, about 15 minutes.

Once the pasta is tender, ladle into bowls. Snip chives, garnish soup. Give a twist or two of fresh pepper and serve.

---

 I am the way and the truth and the life, says the Lord;
no one comes to the Father except through Me.