#chickenwingnoodlesoupI think we can say goodbye to the 90 degree temperatures here in Texas. I might be speaking to soon, but the past week has been fabulous fall weather. I’ve pulled out my snuggly PJ’s for my routine cup of morning coffee. This morning, I heard the heater come on which startled me. Surely the hubs didn’t turn on the heat! Well he did and I hopped right up and turned it off. I’m not ready to share any extra funds with the electric company. Instead, I thought I’d share this chicken wing soup recipe with you, now that the weather is cooler.

You know its easy sneezy right? All you need is a few ingredients and a big pot of yum to warm your insides with this comfort pleasing soup. Add extra water while cooking the soup if you like lots of broth.
#chickenwingnoodlesoup

#chickenwingnoodlesoup
Ingredients:
6 chicken wings, rinsed
1 medium onion, chopped
2 carrots, diced
1/2 head cabbage, coarsely chopped
3 cloves garlic, minced
1 yellow squash, diced
Salt and pepper
1/8 tsp. ground ginger
1/8 tsp. ground turmeric
32 oz. carton chicken stock
2 cups water
3 tbs. Olive oil
1 pkg. chicken Ramen noodles broken into pieces
#chickenwingnoodlesoup#chickenwingnoodlesoup
Directions:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions and carrots. Sauté until onions start to turn brown. Add squash and garlic. Sauté veggies for 3-4 minutes. Season wings with salt, pepper, turmeric and ginger. Make a whole in the center of the pot add 1 tablespoon of olive oil. Add the chicken wings. Sauté wings on each side until yellow in color. Add broth and water. Mix well. Bring to a boil; lower temperature to medium and cook until chicken is tender. In the meantime have a glass of wine. Add cabbage; stir and cook until cabbage is slightly tender. Add noodles without season packet. Cook until noodles are al dente. Salt and pepper to taste. Serve with a hot buttery cornbread muffin.
#chickenwingnoodlesoup#chickennoodlesoup#chickenwingnoodlesoupSignature


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