It’s the weekend, yay! Yesterday my husband, daughter, and I went blueberry picking. It was really fun and we got tons of awesome, fresh blueberries for a very cheap price. My daughter really loved it too! I think she ate as many straight from the bushes as she actually put in her little bucket, haha. I’m excited to have blueberries for yogurt parfaits (homemade yogurt recipe here, homemade granola recipe here), and also frozen blueberries to save for green smoothies (post about green smoothies here)!
Every year when school starts up again, I feel like fall weather follows very soon after. To prepare for the cooler weather that will be here before we know it, I wanted to bring you a really delicious homemade soup recipe. Even better, it is super easy and most of the ingredients are things you will probably have on hand!
Homemade Chicken Vegetable Soup
(This is a fairly small recipe-only about 2 servings)
2 red potatoes cut into chunks
Handful of baby carrots cut up
1/2 rib of celery, sliced
1/4 cup white onion, diced
1 can chicken or vegetable broth
1/2 cup egg noodles
Combine potatoes, carrots, celery, white onion, and broth in a pan. Bring to a boil. Turn heat to simmer and cook until vegetables are tender, about 10-15 minutes depending on how soft you like them. Meanwhile, cook noodles as package directs. Add cooked noodles to soup along with ground pepper (no salt is needed since the broth has enough salt in it).