My sister has been asking me to make homemade chicken soup for days, so I thought that a little bit of “Stop SOPA. Eat Sopa.” Uncensored Chicken Noodle Soup (sopa being the Spanish word for soup) would be appropriate to share in the midst of all of these shenanigans.I don’t like to spend a long time cooking, but I like my food to taste like I spent a lot of quality time with it, so shortcuts, plus a little TLC for my chicken make this fairly quick recipe full of flavor and super satisfying.“Stop SOPA. Eat Sopa” Uncensored Chicken Noodle SoupWhat you’ll need: Dutch oven or some other deep pot (if you don’t use a dutch oven, I suggest a skillet to cook the chicken in… or you can grill/bake/buy pre-cooked… whatever you prefer) Boneless skinless chicken breast (as much as your heart desires, I’m using 3 breast) Frozen veg. (I’m using peas, carrots, corn, and green beans) Dried noodles (I like to use egg noodles for my soup, about 5 handfuls) Butter or cooking oil (to cook the chicken) Chicken stock (About 6-8 cups. I like to use fat free, low sodium) This is another recipe that isn’t all that fussy, you can use any kind of veg you want, you can use whatever seasonings make you happy, you can get to the point of cooked chicken any way you like.Heat dutch oven on medium-high, add a few tbsp of butter to the bottom of the pan, and let melt. Meanwhile, cut chicken into pieces that make the cooking time quicker, such as cubes or strips (I like to buy the pre-cut chicken tenders, but the store was out) and season with salt, pepper, cumin, rosemary, red pepper flakes, garlic, and my go-to creole seasoning (I like Tony Chachere’s). Add to hot pan and cook through. Be sure not to let it dry out too much. White meat has a tendency to be dry, but it doesn’t have to be!*Note* I use this method because 1) I find cooking it on the stove before adding it to the soup makes it cook more quickly and 2) I find that it gives more flavor to the chicken AND the soup.If you’re using the dutch oven and want to do fewer dishes, allow the chicken to cook, set aside on a plate to rest, and empty the contents of your chicken broth into the pot. Allow it to come to a boil, add noodles, allow to cook until al dente (just until they have a wee bit of bite left in them). Add frozen veg (I let mine thaw so they warm through more quickly, but you can totally throw them in frozen!). Shred chicken (or chunk it. Totally preference thing here.) and add it to the soup. Taste, adjust seasoning, enjoy.I’m not really a soup person so I like there to be a ton of food stuffs in my broth that I can really sink my teeth into. I’m way more into solid foods than I am really liquid soups and things (i.e. I drain all the water from my Ramen and hardly put any milk in my cereal).
Pop-upView Separately

My sister has been asking me to make homemade chicken soup for days, so I thought that a little bit of “Stop SOPA. Eat Sopa.” Uncensored Chicken Noodle Soup (sopa being the Spanish word for soup) would be appropriate to share in the midst of all of these shenanigans.

I don’t like to spend a long time cooking, but I like my food to taste like I spent a lot of quality time with it, so shortcuts, plus a little TLC for my chicken make this fairly quick recipe full of flavor and super satisfying.

“Stop SOPA. Eat Sopa” Uncensored Chicken Noodle Soup

What you’ll need:

  • Dutch oven or some other deep pot (if you don’t use a dutch oven, I suggest a skillet to cook the chicken in… or you can grill/bake/buy pre-cooked… whatever you prefer)
  • Boneless skinless chicken breast (as much as your heart desires, I’m using 3 breast)
  • Frozen veg. (I’m using peas, carrots, corn, and green beans)
  • Dried noodles (I like to use egg noodles for my soup, about 5 handfuls)
  • Butter or cooking oil (to cook the chicken)
  • Chicken stock (About 6-8 cups. I like to use fat free, low sodium)


This is another recipe that isn’t all that fussy, you can use any kind of veg you want, you can use whatever seasonings make you happy, you can get to the point of cooked chicken any way you like.

Heat dutch oven on medium-high, add a few tbsp of butter to the bottom of the pan, and let melt. Meanwhile, cut chicken into pieces that make the cooking time quicker, such as cubes or strips (I like to buy the pre-cut chicken tenders, but the store was out) and season with salt, pepper, cumin, rosemary, red pepper flakes, garlic, and my go-to creole seasoning (I like Tony Chachere’s). Add to hot pan and cook through. Be sure not to let it dry out too much. White meat has a tendency to be dry, but it doesn’t have to be!

*Note* I use this method because 1) I find cooking it on the stove before adding it to the soup makes it cook more quickly and 2) I find that it gives more flavor to the chicken AND the soup.

If you’re using the dutch oven and want to do fewer dishes, allow the chicken to cook, set aside on a plate to rest, and empty the contents of your chicken broth into the pot. Allow it to come to a boil, add noodles, allow to cook until al dente (just until they have a wee bit of bite left in them). Add frozen veg (I let mine thaw so they warm through more quickly, but you can totally throw them in frozen!).

Shred chicken (or chunk it. Totally preference thing here.) and add it to the soup.

Taste, adjust seasoning, enjoy.

I’m not really a soup person so I like there to be a ton of food stuffs in my broth that I can really sink my teeth into. I’m way more into solid foods than I am really liquid soups and things (i.e. I drain all the water from my Ramen and hardly put any milk in my cereal).

Source: hungrybearowitz

While I’m at it, I thought I’d post these beautiful servers I’ve been drooling over for a while… Sold Out! :($152 Superior Servers from Ladies and Gentleman. I really really want all of their kitchen utensils in my life. Going to have to start saving up some dough!
Pop-upView Separately

While I’m at it, I thought I’d post these beautiful servers I’ve been drooling over for a while…

Sold Out! :($152 Superior Servers from Ladies and Gentleman.

I really really want all of their kitchen utensils in my life. Going to have to start saving up some dough!

Source: http

I’m not going to lie to you, there are some recipes that I am not so keen on sharing (and will protect like a mama bear protects her cubs), but that’s not unheard of… secret recipes have been around forever. I do, however, love the idea of food/cooking blogs, so every now and again I’d like to share a little something with you guys. Today I’m going to share my “Oh Well” Bread Pudding (originally “I don’t have enough ingredients, but oh well”) which is a fitting title for me because if you’ve known me for a while, you know “Oh Well” is sort of my mantra. Enough chit-chat, let’s ruin your New Year’s Resolutions! “Oh Well” Bread Pudding What you’ll need: About 8 slices of white bread, cubed, or half a loaf of bread of your choice.Often stale bread is recommended because it soaks up the milk mixture really well. Other people prefer sweet bread because it’s a sweet dish. Basically you can use whatever you have on hand. I personally used about 5 slices of a white country loaf, and about half of a homemade funnel cake. 1.25-1.5 c milkI used 2% milk because that’s what I drink, but you can use whatever kind of milk you want, or a mixture of milk and heavy cream. This is really not a fussy recipe. 1/2 c sugar + 2 tbsp (or a big pinch) divided Cinnamon, to taste, or approximately 2 tspI don’t measure cinnamon, I just sprinkle 2 eggs, beaten 1/2 tsp vanilla 1/4 stick butter, melted Handful of chopped chocolateEven if you used chips, I suggest rough chopping Handful of chopped pecans, or nuts of your choice, completely optional Sweetened condensed milkAnother thing I don’t measure, I just drizzle, but if I had to guess, I’d say I used about 3 tbsp Cooking spray (or whatever you prefer to grease your pans with) Small casserole/baking dish (I think mine is approximately 9 inches) Preheat oven to 350. Grease dish. Combine milk, eggs, sugar, cinnamon, vanilla, and butter in a bowl. Add cubed bread and allow to sit and soak for about 15 minutes. Gently fold in chocolate and nuts. Spoon into baking dish. Sprinkle reserved “pinch” of sugar over top of pudding mixture. Bake for approximately 45-50 minutes, or until golden and a knife comes out clean (Pudding should be moist and gooey, not dry, but the knife should not be coated when it comes out). Drizzle with sweetened condensed milk while hot. Serve. Make yum sounds.
Pop-upView Separately

I’m not going to lie to you, there are some recipes that I am not so keen on sharing (and will protect like a mama bear protects her cubs), but that’s not unheard of… secret recipes have been around forever. I do, however, love the idea of food/cooking blogs, so every now and again I’d like to share a little something with you guys.

Today I’m going to share my “Oh Well” Bread Pudding (originally “I don’t have enough ingredients, but oh well”) which is a fitting title for me because if you’ve known me for a while, you know “Oh Well” is sort of my mantra.

Enough chit-chat, let’s ruin your New Year’s Resolutions!

“Oh Well” Bread Pudding

What you’ll need:

  • About 8 slices of white bread, cubed, or half a loaf of bread of your choice.
    • Often stale bread is recommended because it soaks up the milk mixture really well.
    • Other people prefer sweet bread because it’s a sweet dish.
    • Basically you can use whatever you have on hand.
    • I personally used about 5 slices of a white country loaf, and about half of a homemade funnel cake.
  • 1.25-1.5 c milk
    • I used 2% milk because that’s what I drink, but you can use whatever kind of milk you want, or a mixture of milk and heavy cream. This is really not a fussy recipe.
  • 1/2 c sugar + 2 tbsp (or a big pinch) divided
  • Cinnamon, to taste, or approximately 2 tsp
    • I don’t measure cinnamon, I just sprinkle
  • 2 eggs, beaten
  • 1/2 tsp vanilla
  • 1/4 stick butter, melted
  • Handful of chopped chocolate
    • Even if you used chips, I suggest rough chopping
  • Handful of chopped pecans, or nuts of your choice, completely optional
  • Sweetened condensed milk
    • Another thing I don’t measure, I just drizzle, but if I had to guess, I’d say I used about 3 tbsp
  • Cooking spray (or whatever you prefer to grease your pans with)
  • Small casserole/baking dish (I think mine is approximately 9 inches)

Preheat oven to 350. Grease dish. Combine milk, eggs, sugar, cinnamon, vanilla, and butter in a bowl. Add cubed bread and allow to sit and soak for about 15 minutes. Gently fold in chocolate and nuts. Spoon into baking dish. Sprinkle reserved “pinch” of sugar over top of pudding mixture. Bake for approximately 45-50 minutes, or until golden and a knife comes out clean (Pudding should be moist and gooey, not dry, but the knife should not be coated when it comes out).

Drizzle with sweetened condensed milk while hot.

Serve. Make yum sounds.

Source: hungrybearowitz