This entire recipe from Gimme Some Oven is delicious, but the Kale Basil Pesto is the true shining star. Gimme Some Oven pairs this pesto with chicken sausage, gnocchi and brussels sprouts. [This should have been added to my previous post – 15 Ways To Satisfy Your Brussels Sprout Craving!]
But anyway, the pesto alone would be delicious on literally anything! Perfect if you’re testing out #meatlessmonday like myself and don’t want to sacrifice flavor!
Can you think of any foods that you absolutely despised at a younger age and then you had a moment when you tried them again and you’ve neverbeenso obsessed?? I was an extremely picky eater as a child (neverbeenso sorry, Mom!) and now I am being reintroduced to a ton of foods and making up for lost time.
This has happened countless times – peppers, fish, eggs, olives, horseradish AND most recently, brussels sprouts. They’re perfect for bite-sized apps, side dishes, or the main star of any meal. I have been trying every recipe I can get my hands on to satisfy this intense craving. If you still aren’t convinced, these recipes are guaranteed to change your mind!
What are some of your favorite ways to prepare these little beauties?
Share the foods that have your taste buds doing a 180 with #180wednesday!
1. Roasted Sweet Potatoes and Brussels Sprouts
3. Beer Caramelized Onion and Brussels Sprout Pizza
4. Garlic Lemon and Parmesan Roasted Brussels Sprouts
5. Roasted Garlic and Bacon Brussels Sprouts
6. Shaved Brussels Sprouts Saute
7. Fried Brussels Sprouts with Honey Balsamic Vinegar Toasted Breadcrumbs
9. Balsamic Roasted Brussels Sprouts with Polenta
10. Ricotta Herb Stuffed Brussels Sprouts
12. Bacon and Brussels Sprouts Skewers
13. Asian Brussels Sprouts Slaw with Carrots and Almonds
14. Zesty Pickled Brussels Sprouts
15. Roasted Brussels Sprouts with Garlic Aioli
As stated in my post about the charm of Charleston, I told you I wanted to bring you a post solely devoted to it’s divine food culture, and what better time to do that than at the start of the Charleston Wine + Food Festival. Last year I volunteered at the festival, participated in several events and had a blast; if 2016 wasn’t the year of our friends’ weddings (10!), our own wedding, and house hunting, we would be there – we’ll see ya there in 2017!
You never know who you’ll take a selfie with. Myself + Hugh Acheson.
You never know who’s autograph you’ll get. Myself + Virginia Willis.
Or who you’ll see perform! The oh so talented Marc Broussard. – Thanks to The Local Palate for choosing my photo in a contest they ran and giving me these awesome tickets!
And that was my experience in a nutshell. But I digress. You’re here for the food recommendations, right? So here they are. 10 of the places I couldn’t get enough of during my temporary stay in Charleston. These are the places I had neverbeenso happy to stumble upon and neverbeenso satisfied with when I left.
Poogan’s Porch – 72 Queen Street
The most adorable, quaint restaurant – it truly is what you expect when you think Southern.
TIP: Get the Mac & Cheese – creamy smoked gouda, country ham, need I say more?
Barsa – 630 King Street
Don’t let the fact that Barsa is a little bit on the outskirts detour you. This is one of the coolest atmospheres I experienced in Charleston and some of the best food!
TIP: WHEN, not If, you order the paella, put it in first since it takes roughly 45 mins – 1hr to prepare and snack on some light tapas and drinks while you wait.
167 Raw – 289 E. Bay Street
This place is SO good. It’s pretty tiny inside, so snag a seat at the bar if you can. The oysters were phenomenal and the tacos are out of this world – totally unexpected.
TIP: The Fish + 10 Hr Carnitas Tacos are the way to go.
Magnolia’s – 185 E. Bay Street
A Charleston staple, for sure. The fried green tomatoes are out of this world and the fried chicken is insane.
TIP: Reservations needed in advance – the earlier the better.
Poe’s Tavern – 2210 Middle Street
This spot is over on Sullivan’s Island, but totally worth the trip. Go on off-hours to ensure you get a seat, as they don’t take reservations. I mean, this burger, really.
TIP: A burger topped with a fried egg AND fried onions.
Fish – 442 King Street
French and Asian cuisines reimagined is how Fish describes its style and I can’t argue it.
TIP: The dessert dim sum allows you to get tiny bites of 4 different desserts to experience all the heaven they have on one plate.
Callie’s Hot Little Biscuit – 476 1/2 King Street
In my two month stay, I visited Callie’s at least 8 times. I’ll be the first to admit, I was an addict and would give my left arm if they would open up shop in Baltimore.
TIP: Some friday nights they open late night and serve fried chicken biscuits – HELLO!
Amen Street Fish and Raw Bar – 205 E. Bay Street
You guessed it, this place is a raw bar, and the quality is off the charts. The oyster shell chandeliers are so Charleston.
TIP: You need the Crispy Calamari Steak Slices in your life – crispy strips of calamari topped with corn, onion and bacon
Burwell’s Stonefire Grill – 14 N. Market Street
I spent a lot of time at this bar and when I finally had the food I was blown away.
TIP: Get the “on the rocks” appetizer and cook your own steak to perfection on the table side searing stone.
Jeni’s Splendid Ice Creams – 501-A King Street
So I know Jeni’s has multiple locations, but it was my first experience and I couldn’t get enough.
TIP: Two scoops are always better than one.
You’re probably scrolling through wondering where the big hitters are, like FIG and HUSK, on my list. If you’ve read anything about Charleston or watched Anthony Bourdain’s Parts Unknown: Charleston episode, you’d know these two spots are must-gos; HOWEVER, what they don’t tell you is you need reservations months in advance. I arrived in Charleston in February and couldn’t get a Friday or Saturday night reservation (at a normal dining time) before I left in April; neverbeenso crushed. So if you are even toying with the idea of heading to Charleston, make that reservation now. I’m having serious FOMO so let me know if you’ve been so I can live vicariously! What are some of your favorite spots in Charleston?!
I have a major sweet tooth and I love to bake. Normally these two go hand in hand. However, sometimes I’m lazy. I need that sweet tooth fix without all the work. Insert: individual mug desserts. I have neverbeenso obsessed with these cute little desserts for one. Mug desserts have been around for some time, so I’m not reinventing the wheel here, but this S’mores Mug Cake is to die for. I had everything in my pantry and it took all of 5 minutes from start to devour. You won’t be sorry.
As I mention below, this recipe uses Kraft Jetpuffed Marshmallow Crème, but if you don’t have that, any Kraft marshmallow product (Mallowbits, mini marshmallows etc) will do.
Ingredients
2 T. butter, melted
¼ cup graham cracker crumbs
2 T. brown sugar, packed
½ T. granulated sugar
¼ cup milk
¼ cup + 1 T. all-purpose flour
¼ tsp. baking powder
dash of ground cinnamon
2 T. Kraft Jetpuffed Marshmallow Crème
2 T. chocolate chips
1 T. Kraft Jetpuffed Marshmallow Creme, for garnish
Chocolate syrup, for garnish
Directions
1. In a mug, add in the butter, graham cracker crumbs, brown and granulated sugar. Stir to combine.
2. Add in the milk and stir until combined.
3. Add in the flour, baking powder and ground cinnamon. Stir until combined and smooth.
4. Stir in the Jetpuffed and chocolate chips. Note: If you don’t have Jetpuffed Marshmallow Creme, Mallowbits or regular mini marshmallows would work.
5. Place in the microwave. Heat for 1 minute and 35 seconds.
6. Place remaining Jetpuffed on top of cake. Drizzle with chocolate syrup.
7. Let cool slightly and eat.
As I’ve mentioned before, leftovers are not my thing. But so as not to waste food, I try my hardest to transform the leftovers into something new. Recently after a party, we had a ton of leftover shredded buffalo chicken and meatballs. And what’s one to do with leftover shredded chicken and meatballs? Well, make flatbreads out of them of course!
Most of the additional ingredients were things I had in the fridge, so this made for a very very inexpensive and tasty meal {neverbeenso tasty!} And because these were so good, I plan on including them in my Superbowl lineup! I recommend incorporating these into a DIY Flatbread Bar and provide the ingredients for people to make their own! The recipes I used are below!
Will doesn’t share my love of blue cheese, in fact he hates it. So I made two buffalo chicken flatbreads (one with the funk and one topped with avocado – which I also ate). And a meatball flatbread. But you can really throw together whatever you want! Get creative!
Ingredients
4 ready-made flatbreads
Buffalo Chicken:
2 cups leftover buffalo chicken, shredded
2 tablespoon blue cheese, crumbled
1/2 avocado, sliced
2 cup shredded mozzarella (or any melting cheese)
2 tablespoon ranch dressing
Meatball Mozz (makes 2):
2 cup leftover meatballs with sauce, chopped
1 cup spinach, chopped
2 cups shredded mozzarella
Directions
1. Preheat oven to 400 degrees.
2. Spread flatbreads out on a foil lined, oiled baking sheet.
3. Layer toppings on flatbreads.
4. Bake for 12-15 minutes.
5. I drizzled my buffalo chicken flatbread with ranch afterwards just for presentation.
6. Cut in half or serve whole. Devour.
One really huge benefit of living in the city of Baltimore is that most everything is walking distance. And with that, when the rest of the DC/Baltimore area frets and ransacks every grocery store in a 10 mile radius, us city-dwellers still have options; neverbeenso thankful. |And really, who wants milk and bread, when you can have tequila and tacos?|
Thanks to these fine Baltimore City establishments below, who have already committed to staying open all weekend, we won’t go hungry or thirsty during Snowmageddon 2016. How many bars and/or restaurants across Baltimore can you make it to? Challenge accepted, Jonas.
And don’t forget, it’s also Baltimore City Restaurant Week!
So get your snow boots on and boycott the grocery store madness!
Follow along on Instagram @neverbeenso to see some of our favorites! Use #bmoreopen on social media to show us your Snow Day Specials!
CANTON
Jokers n Thieves – 3000 O’Donnell St.
Verde – 641 S. Montford Ave.
The Boathouse – 2809 Boston St.
QuarterHouse Tavern – 801 S. Decker St.
HAPPY HOUR draft prices on select beers as long as it is snowing – They also sell beer & wine TO GO!
Saigon Today – 700 S. Potomac St.
$5 PHO, $2 off apps, $4 draughts, $3 hot toddys $5 vietnamese spiked coffee and $4 bacon bloodys!
Mahaffey’s Pub – 2706 Dillon St.
3 beers for $6 every day until 7!
Tavern on the Square – 2903 O’Donnell St.
FRIDAY HAPPY HOUR 1-7pm!!! 1/2 off drinks! $5 apps!! $8 Pizzas!! $10 Pasta dinner!!
Looney’s – 2900 O’Donnell St.
Baltimore Taphouse – 600 S. Potomac St.
Cardinal Tavern – 901 S. Clinton St.
Friday Happy Hour Food & Drinks tip 7pm
Saturday and Sunday Brunch 9:30am – 3pm
Snake Hill – 418 S. Clinton St.
Bonus: Offering drone customer pick-up within a six block radius.
Alma Cocina Latina – 2400 Boston St. Ste 108
Dinner starts at 5pm
Plug Ugly’s – 2908 O’Donnell St.
Friday: FREE Smores on 2nd floor heated deck!
Smaltimore – 2522 Fait St.
Saturday – Opening at 7:30am for Liverpool match
$10 bottomless until noon
El Bufalo – 2921 O’Donnell St.
Myth and Moonshine – 2300 Boston St.
Saute – 2844 Hudson St.
Saturday and Sunday – BRUNCH 10am-3pm and happy hour prices are in effect ALL WEEKEND after brunch
FED HILL
Blue Agave – 1032 Light St.
Das Bier Haus – 1542 Light St.
The Local Fry – 21 E. Cross St.
BYOB
Liv2Eat – 1444 Light St.
Banditos – 1118 S. Charles St.
**for every 6 inches of snow, everyone gets a SNOWBOMB**
$16 beer buckets
$5 32 oz Budlight/shocktop
$5 espolon
**bottomless mimosas till 2 w/ brunch**
Mad River – 1110 S. Charles St.
Happy Hour Specials All Day
Wear Your Pajamas for 10% Off
Magerk’s Pub – 1061 S. Charles St.
–Friday —
3-8pm: $1.75 Bud Light, Miller Lite & Yuengling drafts
$3 all other drafts
$4 wine, firefly & pizza bread
11pm-close: BOGO Rails, Fireball, Jameson, Jack Daniels & Jim Beam
–Saturday–
11am-6pm: $3 drafts & $3.50 mimosas
6-close: $3.50 16oz Bohs, $4 Terremoto, $5 Deep Eddy, $6 Ice 101 and Deep Eddy Bombs
Don’t Know Tavern – 1455 Light St.
Friday – ever favorite ALL YOU CAN DRINK Miller, Coors & wine, just $10 from 7-10 & live music
Sobo Cafe and Sobo Market – 6-8 W. Cross St.
Stalking Horse – 26 E. Cross St.
$12 buckets of Bud light and “warm-up with $.59 wings, $4 Fireballs and $4 Jamesons” all weekend
FELLS POINT
The Point – 1738 Thames St
Baltimore’s best brunch from 10am-4pm with $13 bottomless Mimosas, Bloodies, Screwdrivers and Sangria till 2pm
$6 Irish Coffees and Adult Hot Chocolate
$4 Old Man Winter and Vanilla Porter drafts
& Live Music
Slainte Irish Pub – 1700 Thames St.
According to the Director of Operations, “…will remain open all weekend during the Blizzard. We are planning on operating at regular business hours (Sláinte 7am – 2am)”
Kooper’s Tavern – 1702 Thames St.
According to the Director of Operations, “…will remain open all weekend during the Blizzard. We are planning on operating at regular business hours (Kooper’s 10am – 2am)”
Max’s Taphouse – 737 S. Broadway
Friday – Big A$$ Drafts (32oz) from 5-8pm; Saturday – normal business hours
Papi’s Tacos – 1703 Aliceanna
10am-3pm $12 AYCD mix and match bloody’s, bellinis, dos Equis drafts, screwdrivers, and tequila sunrises
10am-5pm $12 Coronita buckets (6) and $15 day of the dead craft beer buckets
All Weekend – select $3 beers and $4 shots
Penny Black – 1800 Thames St.
Alexander’s Tavern – 710 S. Broadway
HAMPDEN
Birroteca – 1520 Clipper Rd.
Grab a pizza and a growler glass, get 50% off the fill, bring a growler get 25% off the fill!
HARBOR EAST
Roy’s – 1720 Aliceanna
Aloha Hour Specials – $7 select appetizers, wine & cocktails in the bar 4pm-7pm
If I had to describe Snake Hill Grill in one word, it would be ‘Eclectic’ – no wait, ‘Intrigue’- actually, ‘Savory’ – oh hell, I can’t pick just one. This is one of Baltimore’s newest additions to its food fellowship, and I have to say Snake Hill is bringing the charm.
Snake Hill opened back in November 2015 and seems to be doing pretty well for being on the street for only a few months. The owner, Rich Pugh, is no junior to running a restaurant, as he is the owner of the successful Johnny Rad’s. This name being tied to Snake Hill is what originally peaked my interest. Pugh could open any establishment and I would be there bright-eyed and ready for goodness – the reason: risotto balls (I’ve neverbeenso obsessed with an appetizer – but that’s for another post). Naturally, I assumed Snake Hill must have something of equal deliciousness. I was right.
The casual brats and beer atmosphere presented by Snake Hill is sure to have you feeling right at home. Snake Hill is located on Clinton Street towards the end of Canton and technically Highlandtown. From the outside, I have to admit, I wasn’t sure what to expect, whether it would be one of those music-stops-when-you-walk-in bars. It wasn’t. We took a seat at the Scrabble-tile topped bar, right in front of the old fortune-teller booth, and immediately started searching for hidden messages. My favorite was ‘Beetle Juice Beetle Juice Beetle Juice’ |applause| This already proved to me that a lot of love and humor went into creating this establishment. But it was time to check out the grub.
First glance at the specials menu had me fixated on dessert. Puppy Chow. Some of you may not know what this is (chex mix covered in peanut butter + chocolate and rolled in powdered sugar), but I remember every single Christmas waiting PATIENTLY for a friend of the family to make a huge batch of this stuff. I’d tear into it, fingers and face covered in powdered sugar, and seeing this on a menu immediately took me back to my childhood. I already knew I was getting dessert regardless of how the meal went.
Not knowing where to start with food, we asked for help. The incredibly friendly bartender directed us towards the fries as a ‘must-have’. The menu consists of various types of sausages, each with several toppings: A very simple, yet upgraded, sausage list. I went with the Pig Newton (Pork with Fig & Fall spices) with sauerkraut and sweet peppers, while Will went with Hot Louie (Spicy Pork) with sauerkraut and hot peppers.
I am a huge condiment fan and Snake Hill does not disappoint. Alongside the fries came a mouth-watering sriracha ranch – this needs to be bottled and sold. And they have a couple homemade mustards for the sausages such as Honey Bourbon and Old Bay.
The fries were heavenly. BUT the sausages were above and beyond. The brioche style bun with the toppings and the mustards and the flavor infused meat made for a very happy palette. Since we were so full, we ordered the puppy chow to go and it was just as I remembered. Nothing fancy, but if you ever had this as a kid, you will be immediately nostalgic.
NBSB Rating: Love it.
Snake Hill is located at 418 S. Clinton Street | Baltimore, MD 21224
At work, we’ve been doing a ton of charity bake sales during this holiday season. So I’ve been constantly thinking up recipes that are easy to package into small wrapped bags for easy distribution. These deliciously chocolatey crunch bars were a huge hit and were part of the $600+ we raised in our first bake sale!
This recipe is super easy (no bake!) and the mix of Kit Kats + Rice Krispies + Peanut Butter make the most delightful combination to satisfy your sweet tooth.
The only cooking done in this recipe is heating up the mixtures in the microwave for a few minutes. The bars come together beautifully as they chill.
Now, for the chocolate topping!
I love these bags of Kit Kat minis, they are so easy to cook with and really cut down on the time you’d spend chopping multiple bars evenly.
Ingredients
Base
2 heaping cup creamy peanut butter (do not use natural or homemade peanut butter)
1 cup light corn syrup (light-colored, not lite)
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoon vanilla extract
6 cups Rice Krispies cereal
Topping
1 bag Kit Kat minis (you could also buy individual bars and chop them into uniform pieces)
1/2 cup creamy peanut butter (do not use natural or homemade peanut butter)
2 cup Rice Krispies cereal
Directions
Base
1. Line an 13 x 9 inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
3. Stop to stir. Mixture will be on the granular side, this is okay.
4. Return bowl to microwave and heat for 1 more minute on high power.
5. Stir in the vanilla.
6. Stir in 6 cups cereal.
7. Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.
Chocolate Topping
1. In a medium microwave-safe bowl, combine chocolate chips, peanut butter, and heat on high power for 1 minute to melt.
2. Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they’ll need.
3. Stir in 2 cups cereal.
4. Pour chocolate mixture over base, packing it down somewhat firmly with a spatula and smoothing the top.
5. Place the Kit Kats Minis in about 6 evenly and tightly spaced rows over the surface, with about 1/4-inch space between each piece (does not have to be perfect). By the time you get all the pieces on and in rows, the pieces you placed on first will likely have started to melt at the base. Push them down lightly so they embed into the chocolate-crispy layer. Go back over and push on all the pieces with your finger to ensure they’re all embedded and will stick as the bars cool and set up.
6. Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.
*Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.*
These truffles are an instant crowd pleaser at any holiday get together. I’ve neverbeenso thrilled to create an easy recipe to bring to parties that can be made ahead and easily distributed. They’re also a super easy no-bake dessert. They do take a little time to chill in between batches, but you can do other things in the mean time, and look how darn pretty they are!! Each batch only uses 5-6 ingredients! You could just make one flavor, but I’m a lover of chocolate mint AND smores, so I opt to make both! And now with all the new oreo flavors, you can really be creative!
Crush your cookies in a food processor, or get any of that holiday stress out and crush them yourself!
Either way, just make sure they are finely finely crushed as below.
Next, add your softened cream cheese. I mixed this all up using my hands, it’s A LOT easier than trying to combine using a spoon. Ultimately, you want it combined like so.
Make sure to give the filling adequate time to chill (at least an hour), so that it’s easier to roll into uniform balls. Then start your rolling!
Let these chill for at least 2 hours or overnight, so that they don’t fall apart as you dip them in the melting chocolate. I found that using tools, like these from Wilton, make the truffle dipping process SO much easier!
I topped the smores truffles with crushed graham crackers and drizzled red and white chocolate over the mint truffles!
I’ve included both recipes below! Enjoy!
Ingredients
1 package Golden Oreos
1 (8 oz.) package cream cheese, softened
1 cup Kraft Jet-Puffed Mallow Bits
1 (16 oz.) package milk chocolate Candiquik
½ cup graham cracker crumbs
Directions
1. Using a food processor, crush Oreos into crumbs.
2. Using hands, combine crushed cookies, cream cheese, and marshmallow bits in a medium bowl.
3. Chill dough in the refrigerator for at least an hour to make easier for rolling.
4. Roll into 1-inch balls and place on cookie sheet lined with parchment paper.
5. Refrigerate until firm.
6. Remove from refrigerator and dip balls into melted Candiquik.
7. Sprinkle immediately with graham cracker crumbs.
Ingredients
1 package Mint Oreos
1 (8 oz.) package cream cheese, softened
1/2 teaspoon peppermint extract (optional, but gives more mint flavor)
1 (16 oz.) package white chocolate Candiquik
1/2 package red candy melts (found at Michael’s)
1/2 package green candy melts
Plastic squeeze bottles or plastic bag for drizzling
Directions
1. Using a food processor, crush Oreos into crumbs.
2. Using hands, combine crushed cookies, cream cheese, and peppermint extract in a medium bowl.
3. Chill dough in the refrigerator for at least an hour to make easier for rolling.
4. Roll into 1-inch balls and place on cookie sheet lined with parchment paper.
5. Refrigerate until firm.
6. Remove from refrigerator and dip balls into melted Candiquik. Let cool.
7. Once hardened, melt green candy melts and drizzle over truffles. Let cool.
8. Follow the same process with red candy melts.
The sicknesses are officially making their presence known around our house. We’ve been loading up on meds and tea, but finally today I decided this was a job for the chicken noodle soup tribe. However, the last thing I want to do when I’m sick is go to the grocery store, prep and stand in the kitchen all day cooking. Therefore, the only homemade chicken noodle soup I’ve ever made consisted of dumping canned soup into a bowl and heating it in the microwave (I know, I know).
This recipe is probably the quickest and easiest chicken noodle soup recipe you can get away with. I adapted the recipe from AverieCooks, making a few adjustments, and it turned out great!
It warmed our insides and was full of savory flavor. Here’s to hoping it also fights off this horrendous sickness so we can go on about our lives.
Using the rotisserie chicken was a HUGE time saver.
Sizzle Sizzle.
Ingredients
2 tablespoons olive oil
1.5 cup carrots, peeled and sliced thin (about 2 large carrots)
1.5 cup celery, sliced thin (about 3 stalks)
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
4 garlic cloves, minced
80 ounces (10 cups) low-sodium chicken broth
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1 teaspoon pepper, or to taste
12 oz wide egg noodles (or your favorite noodles or pasta)
3 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or cook your own)
3-4 tablespoons fresh parsley, finely chopped
1-2 tablespoons white wine vinegar
salt, to taste
Directions
1. To a large dutch oven, add the olive oil and heat over medium-high heat.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
5. Add the egg 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 overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
6. Add the chicken, parsley, white wine vinegar, and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, 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.
neverbeenso 