Chicken Noodle Soup and Cranberry Nut Bread

One can never have too many soup recipes, especially with fall and winter at our doorsteps. A comforting bowl of soup is an easy, quick, and tasty way to add more nutrients to your diet. Most soups are hydrating, filling, and packed with nutrients from veggies, slow-simmered protein, and mineral-rich broth. So what are you waiting for? Grab a spoon and savor the flavors of homemade chicken noodle soup.

Chicken Noodle Soup (recipe and photo updated) 
Cook's Notes: Use a rotisserie chicken as a time saver. Add egg noodles in the last 10 minutes of cooking time to avoid mushy noodles.
Ingredients:

• 3 cups cooked chicken, shredded or cubed
• 2-1/2 cups wide egg noodles (crushed dry noodles)
• 1-1/2 cups each diced carrots, celery, onions
• 2 garlic cloves, minced
• 1 tablespoon olive oil and 1 tablespoon butter
• 2 cartons each 32. 0z low-fat, low-sodium chicken broth
• 1/2 cup each of water and apple cider
• 1/2 teaspoon each dried thyme and rosemary
• 1-2 teaspoons of parsley flakes
• 1 tablespoon Dijon mustard
• 2 bay leaves

Directions:

• In a soup pot, saute celery, carrots, onions, and minced garlic in olive oil for 8 minutes on medium-low heat, covered.
• Add in chicken broth, water, cider, spices, and chicken.
• Simmer for an hour on medium-low, not covered. In the last 10 minutes of cooking time, add wide egg noodles.
• Don't forget to remove the bay leaves right before serving.

Cranberry Orange Nut Bread

Cranberry orange nut bread is a great loaf for late fall, early winter as cranberries, oranges, and walnuts are all in season. Buy an orange and squeeze it fresh to get the best juice for this recipe (grate the peel first). You can easily prep the cranberries by pulsing them a few times in the food processor, or manually cut them in half first, then do a rough chop.

I loved the cinnamony taste, with bursts of tart, tangy cranberries and the added crunch of walnuts. Since I used a lot of Saigon cinnamon (1 tablespoon), the loaf pictured is darker than the standard-looking cranberry bread; it's all a matter of preference how much cinnamon to use.  

The bread was so delicious. I was weak and unable to stop at only one piece.  

Recipe inspired by onceuponachef.com and makes one 9 x 5-inch loaf (about 10 slices)

Ingredients

• 1/3 cup orange juice
• 2 teaspoons grated orange zest, from one orange
• 2/3 cup buttermilk
• 6 tablespoons butter, melted
• 1 large egg
• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 cup plus 2 tablespoons sugar
• 3/4 teaspoon salt
• 2 teaspoons Saigon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup fresh or frozen cranberries, chopped coarse (see note)
• 1/2 cup walnuts or pecans

Directions:

• Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Spray the bottom of the 9 x 5-inch loaf pan with non-stick cooking spray.
• Whisk together orange juice, orange zest, buttermilk, butter, and egg in a small bowl. Set aside.
• Whisk together flour, sugar, salt, cinnamon, baking powder, and baking soda in a large bowl. Stir liquid ingredients into dry with a rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
• Scrape batter into prepared loaf pan and spread evenly with a rubber spatula. Bake for 45 minutes or until a toothpick inserted into the center of the loaf comes out clean.
• Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before servin
  

Note: Cranberries are a bit tricky to chop because they roll all over the place. You can use a food processor if you like but I think it's easier to just cut each one in thirds with a sharp knife; it's only one cup so it doesn't take long. If you're using frozen cranberries, be sure to chop them while they're still frozen.