Easy 30-Minute Homemade Chicken Noodle Soup

 From:  https://www.averiecooks.com/easy-30-minute-homemade-chicken-noodle-soup/

YIELD: ABOUT 12 CUPS

 TOTAL TIME: 35 MINUTES

 PREP TIME: 5 MINUTES

 COOK TIME: ABOUT 30 MINUTES

INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
• 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 ounces wide egg noodles (or your favorite noodles or pasta)
• 2 cups shredded cooked chicken (use store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice, optional
• salt, to taste

DIRECTIONS:

1. To a large stockpot, add the oil and heat over medium-high heat to warm.
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. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
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, optional lemon juice (brightens up the flavor), 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.

Potato-Crusted Quiche

 From:  https://tasty.co/recipe/potato-crusted-quiche

Ingredients

for 5 servings

• 1 lb russet potato or sweet potato
• 3 tablespoons olive oil
• ½ teaspoon pepper, divided
• 5 eggs
• 1 cup milk
• 1 10 oz pkg frozen spinach, thawed and wrong free of water
• ½ cup shredded mozzarella cheese or 1/4 mozzarella and 1/4 feta
• 1 teaspoon garlic powder
• pinch of ground nutmeg optional

Preparation

1. Preheat the oven to 400°F (200°C).
2. Peel the potatoes, then thinly slice a knife or mandolin.
3. Add the sliced potatoes to a large bowl and drizzle with the olive oil, ¼ teaspoon of pepper toss with your hands or a spoon to coat.
4. Arrange the potato slices in a 9x13 dish overlapping the potato slices. Fill in any gaps with leftover potato slices.
5. Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
6. Reduce the oven temperature to 350˚F (180˚C).
7. In a medium bowl, whisk together the eggs, milk, spinach, remaining ¼ teaspoon of pepper, garlic powder, and nutmeg if using.
8. Sprinkle cheese over potatoes.
9. Slowly pour the egg mixture over the cheese and potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
10. Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
11. Slice and serve.