Over medium heat in a large
pot or Dutch oven, melt the butter, then combine with the onions, celery, and
carrots. Stirring periodically, cook for 5-6 minutes until the vegetables
Incorporate the thyme, bay
leaves, and garlic. Cook for roughly one minute, constantly stirring the garlic
in the pan.
Combine the chicken broth
into the pan, then bring the heat down to a low simmer. Give the soup a taste
test, then add salt and pepper to your preference. For low-sodium chicken
broth, at least one teaspoon of salt may be necessary.
Add chicken thighs to the pot
to cover the soup broth completely. Continue cooking and cover the pot with the
lid, leaving it partially open. Occasionally stir until the chicken thighs are
well done, around 20 minutes.
If the broth levels are low
now, you may add a splash of broth or water. Bring the heat to medium-low.
Onto a plate, transfer the
cooked chicken. Combine the noodles into the soup and stir, cooking for 6 to 10
minutes until softened.
During the noodle-cooking,
shred the chicken into strips or dice it into cubes. Before tasting the sup,
place the chicken back into the pot and adjust with additional salt and pepper.
Mix in the parsley and serve.
Ham and Cheese Quiche
One ready-to-bake pie crust,
One half medium yellow onion,
Minced garlic, one teaspoon
Four eggs, large
Half and half, one cup
Italian seasoning, ½ teaspoon
Fresh ground pepper and fine
Diced/cubed cooked ham, one
and ½ cups
Freshly grated Swiss cheese,
Freshly grated Cheddar
cheese, one cup
Chopped and cooked bacon,
chopped chives (Optional garnishes)
After preheating the oven to
375 degrees Fahrenheit, place the frozen pie crust, unwrapped, onto a baking sheet
and bake for 10 minutes. Allow cooling for just a bit after removing.
Over medium-high heat, melt
the butter in a nonstick skillet. Combine the diced onion with the butter, and
for 3-5 minutes, cook until tenderized and translucent. For roughly 30 seconds,
stir in the garlic and cook until fragrant. After removing the pan, set it
aside to cool slightly.
In a mixing bowl, whisk the
eggs to gently beaten. Then whisk in the Italian seasoning, salt and pepper,
and half and half.
Add the cubed ham and both
cheeses with a gentle stir, then incorporate the cooked garlic and onion.
Pour in the filling with the
pre-baked pie crust on the baking sheet. For 35 to 42 minutes, bake on the
bottom oven rack until set with a slight jiggle in the center.