Lemony chicken noodle soup perfect for weather

I haven’t made this recipe yet but it sure sounds good for the kind of weather we’ve been having lately. It’s not really fall yet—and certainly not winter—but just cool enough to enjoy some chicken noodle soup. And the lemon in this recipe will give it a bright flavor. I love anything lemon—sweet or savory.

Creamy Lemon Chicken Noodle Soup 1 tbsp olive oil

1 tbsp olive oil

1 onion, peeled and diced 2 carrots, peeled and diced

2 carrots, peeled and diced

2 stalks celery, diced

4 cloves garlic, minced

8 cups chicken stock 2 cups shredded cooked

2 cups shredded cooked chicken

2 tsp fresh thyme leaves

1 bay leaf

6 oz wide egg noodles

1/2 cup heavy cream 2 to 4 tablespoons fresh

2 to 4 tablespoons freshly-squeezed lemon juice, to taste

Salt and freshly-ground black pepper to taste

Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally. Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally.

Add chicken stock, shredded chicken, thyme, bay leaf and gently stir until combined. Continue cooking until the soup reaches a simmer.

Reduce heat to medium-low to maintain the simmer and stir in the egg noodles. Continue cooking, uncovered, for 7-9 minutes or until the egg noodles are al dente.

Add heavy cream and stir to combine, then add 2 tablespoons lemon juice and stir to combine. Remove and discard the bay leaf. Taste and season with any extra lemon juice, thyme, salt and pepper that you think the soup may need.

Here’s a recipe I have made and it’s pretty good and easy. Don’t forget to pull the membrane off the back of your ribs. Slide your knife under the membrane at one end to make something to hold onto. Grab it with a paper towel and pull. It should come off in one piece if you’re lucky. Getting rid of the membrane makes them much easier to cut and to eat. This recipe gives the

This recipe gives the ingredients for a dry rub, but if you already have one you like just use it. All the ones you can buy in the store have pretty much the same ingredients.

Oven Baked BBQ Ribs

2 racks pork ribs (about 6 lbs)

1 jar barbecue sauce Dry Rub

1/2 cup brown sugar

1 tbsp garlic powder

1 tbsp onion powder

1 tsp salt 1 tbsp chili powder

1 tbsp chili powder

2 tsp cumin

2 tbsp smoked paprika

1-2 tsp cayenne pepper depending on the heat level you like

Preheat oven to 275 degrees.

In a small bowl mix dry rub until combined and set aside. Rinse pork ribs and pat dry with paper towels. Remove the membrane from the back of the ribs. Spread the dry rub all over the ribs making sure to cover both sides. Wrap ribs tightly in foil meat side up, place on baking sheet.

Bake for 3 hours for spare ribs, 2 hours for baby back ribs or until fork tender.

Open foil and drain the liquid from the ribs. Brush your favorite barbecue sauce on the ribs, broil for 5 minutes. Remove and let the ribs rest 5-10 minutes before cutting.