I was happy to be able to head back “home” for Thanksgiving this year. It was my first at home in 3 years. I am grateful to have spent some quality time with my family and friends during this trip. There truly is nothing like people that have grown with you and supported you through decades of life’s ups and downs. They know me more than I know myself sometimes. These individuals have a way of filling up my soul and sending me back into life re-energized.
Returning back to Ventura after the holidays used to be that of mixed emotions. I always felt torn between “home” and home. “Home” to me is that place that will always have a little piece of my heart. I don’t physically reside there but my emotions for the space and the people will always slightly live there. Whereas home is this amazing place where I reside physically, my passions are here, friends, a very supportive community, and so much more. I used to have a hard time defining who I was in between these two places, but I came across this quote recently and I think it says it all:
“You will never be completely at home again, because part of your heart will always be elsewhere. That is the price you pay for the richness of loving and knowing people in more than one place” –Miriam Adeney
I feel very blessed to consider my home in more than one place. Loved by many at more than one home. Supported both near and far.
Nothing continues to warm from the inside out than some comfort food. So what fuels the soul better than some Chicken (or leftover Turkey) Noodle Soup… with a modern twist?!
Chicken Noodle Soup w/ a Modern Twist
**If you have leftover Thanksgiving turkey please disregard the cooking instructions for the chicken. As you add the turkey into the recipe you will alternately sprinkle chicken’s seasoning lightly into the soup to get a touch of those flavors.
1 pound skinless, boneless chicken breast uncooked
2 tbspn olive oil
1 tspn garlic powder
1 tspn ground cumin
1/2 tspn chili powder
1/2 tspn cayenne pepper
1/2 tspn dried oregano
3/4 tspn salt
3/4 tspn ground black pepper
For the soup:
3 tbspn olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 very large onion, finely diced
8 cloves garlic, minced
Big pinch of salt
(1) 32 oz containers Low Sodium Chicken Broth
4 cups Water
1 Bay Leaf
2 cups Noodles (use your favorite, I used egg noodles)
Juice of 1 Lemon
1/4 cup to 1/2 cup fresh Dill, minced
If cooking chicken preheat the oven to 375 degrees. Place the seasoned chicken into a large baking dish. Bake for 25-30 mins or until no longer pink when cut. Let chicken cool while you prepare soup.
Using a large pot heat olive oil to medium. Place chopped onion, celery and carrots into the heated oil and stir as needed for 8-10 mins or until vegetables are still slightly firm. Mix in the garlic and salt to cook for 1 min. Add the bay leaf, water and chicken stock. Bring the mixture to high heat until it begins to boil.
From here stir in noodles for 10-15 mins. As the noodles come to al dente, the vegetables will become soft to a fork.
While the noodles are cooking prepare your meat. Either shred the warm chicken with two forks into bite size. Or if you’re using your leftover turkey tear into small pieces.
Stir in shredded chicken or turkey. Add the dill and squeeze full lemon into pot. Mix everything thoroughly. Remove the Bay Leaf. Taste and adjust flavoring as needed. Serve and enjoy!