Hearty Beef and Chicken Noodle Soup

This Hearty Beef and Chicken Noodle Soup blends the rich flavors of both beef and chicken broths to create a comforting dish. With tender chunks of chicken and ground beef, along with carrots, celery, and potatoes, it's a hearty meal that's perfect for chilly days. The addition of olives and diced tomatoes introduces a creative twist, adding depth and a hint of acidity. Finished with egg noodles and a splash of evaporated milk for creaminess, this soup is both satisfying and nourishing.

Ingredients:

• 2 cups beef broth
• 2 cups chicken broth
• 2 medium carrots, diced
• 1 medium onion, chopped
• 2 stalks celery, diced
• 1 cup green olives, sliced
• 1 can (14.5 oz) diced tomatoes
• 2 medium potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 cups egg noodles
• 1 cup evaporated milk
• 1 lb ground beef
• 2 chicken breasts, cooked and shredded
• 4 strips bacon, diced

Instructions:

1. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the ground beef to the pot, cooking until browned. Drain excess fat if necessary.
5. Pour in the beef and chicken broths, stirring to combine. Add the diced tomatoes, potatoes, and olives. Bring the mixture to a boil.
6. Reduce heat to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
7. Stir in the egg noodles and cook according to package instructions, usually about 7-10 minutes.
8. Once the noodles are cooked, stir in the shredded chicken and evaporated milk. Heat through, then season with salt and pepper to taste.
9. Serve hot, garnished with the reserved bacon.