Lemon Chicken Noodle Soup for #SundaySupper

This week's #SundaySupper is focused on foods that warm your soul. What better dish for this than Chicken Noodle Soup?

Typically, I only think to eat chicken noodle soup when I'm sick or when it's cold outside. When I first made this soup, I was experiencing neither. But, I really felt like eating chicken noodle soup so I threw some items together (from other soup recipes I've read) and do you know what happened? I came up with some of the best chicken noodle soup I've ever had.

Lemon Chicken Noodle Soup


1 cup Ditalini pasta

2 tbsp of olive oil

2 medium carrots, peeled and chopped

2 stalks of celery, chopped

1/2 medium onion, chopped

3 cans of low-sodium chicken broth

2 tbsp chicken soup base- I used Vigo brand

Juice from 2 lemons*

A couple of pinches of parsley

2 chicken breasts, cooked and shredded

1 2-inch piece of Pecorino Romano, ungrated (can be found in the Deli of most grocery stores)

1/4 cup Parmesan cheese

1 dried Bay Leaf



Boil the chicken breasts until cooked. After cooked, shred chicken using two forks, set aside. Saute the onion, carrots and celery in the olive oil until slightly tender. 

Bring the chicken broth, chicken soup base, lemon juice*, bay leaf, and piece of Pecorino Romano to a boil over medium-high heat. Add the vegetables and simmer about 15 minutes.

Add the pasta and cook until the pasta is tender, stirring occasionally. Add the chicken and cook another 10 minutes. Remove the bay leaf and chunk of Pecorino Romano and discard.  Stir in the Parmesan cheese and parsley. Season with salt, to taste. Serve with grated Pecorino on top.

*The best way to obtain juice from the lemon is to roll the lemon under your palm first. Then, cut the lemon in half and squeeze. 


I have to say that I am so pleased with how my chicken soup turned out. The lemon really makes the soup taste bright!

Be sure to check out the other #SundaySupper participants!

Main Entrees: 


10 Grain Muffins for #SundaySupper

We have all been affected by cancer in one way or another, right? That's why it's so important to do what we can to find a cure, even if it means simply participating in something that will spread the word and make people aware of the cause. That's exactly what we've done for #SundaySupper this week.
The theme is #BakeForACure and I've gotta be honest- baking is not my thing. I've heard that you either love to cook or you love to bake, or that you are typically only really good at one or the other. I want to love and be great at both! This is why I'm excited to see all of the wonderful recipes that everyone is cooking up. Practice makes perfect, right? I'm hoping to try a number of the recipes and bring the love of baking to my home.

Since my baking skills are lacking, I had to have an easy item to prepare. Also, I couldn't come up with an original recipe, that is how little I'm used to baking. Instead, I looked to the side of the package of a food item that I received from a friend: Bob's Red Mill Whole Grain 10 Grain Hot Cereal. This cereal is made with high protein hard red wheat, rye, triticale, oat bran, oats, corn, barley, soy beans, brown rice, millet, and flaxseed. 

My foodie friend recommended the muffins as a quick grab and go breakfast, but admittedly, I was wary because, well, the word 'grain' isn't the most appealing when referring to a baked item. Then I thought, 'it seems healthy and if I don't at least try, this grain will just sit in my pantry forever'. 

The muffins are so simple to make and made the kitchen smell so good! With a total cook time of 30 minutes (15 for the preparation, including 10 minutes to let the mixture to stand, and 15 minutes for the baking itself), these muffins are my new favorite item. 

Something you should know about me if that I love cornbread. These muffins had a very, very strikingly similar taste to cornbread and to say I was pleased would be an understatement. Try these out! 

10 Grain Muffins
Adapted from Bob's Red Mill 10 Grain Hot Cereal


1 cup Bob's Red Mill 10 Grain Hot Cereal

1 1/4 cup sour milk or Buttermilk

1/2 cup sugar

1/3 cup butter or margarine

1 large egg

1 cup unbleached white flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

Chopped dried apricots


Mix Bob's Red Mill 10 Grain Cereal and milk; allow to stand for 10 minutes while preheating oven to 400 degrees F and assembling other ingredients.

Cream sugar, butter, and egg together.

Add dry ingredients (flour, baking powder, baking soda, salt), apricots, and milk mixture to sugar mixture. Stir only until mixed.

Spoon into greased muffin pan. Bake at 400 degrees F for 15 minutes.

Makes 12 muffins.

This week, #SundaySupper bloggers are honored to be able to work with Chantal Cookware. Chantal Cookware has provided their Easy as Pie dish to 20 selected bloggers so you can check out their recipes below!
Now, this is only my second time participating in #SundaySupper, but I've noticed the great community that it is. Even though not everyone was able to get the Chantal pie dish, there were still a number of us who created dishes for our readers so we can support the cause and promote Chantal Cookware. Check out these additional recipes!

Chantal Cookware is also offering 20% off of all Chantal Pie dishes on their website. Enter BAKE4CURE at checkout through October 30th!