For some reason Mother Nature decided to extend our summer through December. The temps were in the upper 70s and lower 80s. Warm and sunny. NOT what you would expect for the Holiday season. When I picked this recipe for Eating with Ellie back in October I was presuming it would be cold in tim;e for this recipe. Fortunately, I was right, But I was worried for a while.
As it turned out it turned cold just in time. And it was good. But then, it’s an Ellie recipe.
I don’t make chicken soup very much, especially with noodles. Usually it is beef veggie soup. But I can see this one being added to the rotation all winter.
Carrots, celery, escarole (or spinach) with lots of garlic, basil, pepper flakes, mixed with borken whole wheat speghetti and browned chicken. Perfect! Simple! Quick!
Did the others like my soup pick? Check it out on our website – Eating with Ellie.
Tea and Scones 
January 7, 2016 at 6:08 AM
I liked it!! I liked it so much I was sorry that I halved the recipe.
June 2, 2016 at 11:09 AM
This was a great pick, Margaret. I made it this week and just posted it and I think this one will be seeing some playing time around here as I usually have all the ingredients on hand. Yours looks just like mine so I must have done it right! Nice photo.