TMTT ~ Comfort Meal

So I'm having a nasty summer cold in my chest and I think I'm needing some comfort food. I know it's summer time but soup was what I needed :).

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The Best Chicken Soup Ever (yes that was the name they gave it - click link)

The Best Chicken Soup Ever

Ingredients

• 1 (2 to 3 pound) whole chicken
• 3 stalks celery with leaves, chopped
• 1 pound baby carrots
• 2 onions, chopped
• 2 cubes beef bouillon, crumbled
• 1 packet chicken noodle soup mix
• 2 (14.5 ounce) cans low-sodium chicken broth
• 1 pinch dried thyme
• 1 pinch poultry seasoning
• 1 pinch dried basil
• 5 black peppercorns
• 2 bay leaves
• 1 pinch dried parsley
• 1 (8 ounce) package farfalle (bow tie) pasta

Directions

1. Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
2. Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
3. Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
4. Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

ALEXIS NOTES: As you know I have thing with chicken on the bone I hate working with it! So I did this a little different I cut up the chicken and cooked it up. I added the liquids and cranked it up, yes I started late and didn't have 90 minutes for it to cook!

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Country Biscuits

Country Biscuits

2 C. flour

1 T. baking powder

3/4 t. salt

5 T. butter or margarine

2/3 C. milk

Preheat oven to 400°F.

In a large mixing bowl, add flour, baking powder and salt. Cut in butter with a pastry cutter. Add milk and stir it in with a fork.

Put dough on a floured cutting board. Knead about 15 turns into a ball. Roll out to about 3/4 inches. Cut with a biscuit cutter. Place biscuits on a ungreased cookie sheet.

Bake 12 - 14 minutes, until medium brown.

ALEXIS NOTES: I love this recipe I usually do half whole wheat and a little less salt. This one I found about 2 months back and have made it about 10 times. We love our bread here!

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And to end the night Jello it feels so good for your throat. Plus I'm cheap and the boys wanted fruit and jello cups.

Fruit & Jello Cups

2 Boxes Sugar Free Jello

2 Cups Boiling Water

1 Cup Fruit Juice (drained from the fruit can)

1 Cup Cold Water

1 can of Fruit

Yes for the ones that count I'm one less in the fridge come to find out it makes 7 cups instead of the 8 I planned for. I'm loving these little reusable cups.

So there is my comfort food, enjoy!!