Monday, November 28, 2011

Homemade Chicken Noodle Soup

The wind was howling, the skies were gray, it certainly looked like a wintery day, so I decided to improvise on this recipe and use the leftover chicken my husband had cooked in the crock pot to make this warm and comforting soup.

Homemade Chicken Noodle Soup

1 large can canned chicken (or 2 chicken breasts boiled and deboned)
14 cups water
14 tsp. chicken soup base (or to taste)*
1 stick real salted butter
1 cup sliced carrots
2 stalks chopped celery
1 small onion chopped
1 package wide egg noodles
Salt and pepper to taste

In a large stock pot, melt butter. Add celery, carrots and onion. Saut√© until onions are clear – do not brown them. Add water and soup base (see note below). Add chicken and bring to a boil until carrots are tender approximately 15 to 20 minutes.  Add egg noodles and continue boiling until noodles are at the desired consistency about 7 to 10 minutes, salt and pepper to taste. 

*Important Notes: A word of caution: I had never used soup base before, and I found that the called for amount made this recipe way too salty. I recommend that you add the water to the vegetables, then add the soup base to the mixture a teaspoon at a time and taste test it after you have added each teaspoon. It’s much easier to add more salt later than to have the whole pot of soup too salty. 

Also, this recipe makes a huge amount of soup, so I halved the water, soup base and noodles.  Other than being too salty, this soup had a wonderful flavor. Serve with crackers or a nice crusty bread and a garden salad. You may want to try this recipe substituting some of the leftover Thanksgiving turkey for the chicken.

Thursday, November 10, 2011

Easy Mexican Casserole

I was at a football game this past weekend and I was needing a quick and easy dinner for when it was over.  Another mom there jotted this down for me and it was a huge hit! I have four boys and a girl and it was gone!!!  Everyone voted to have it again and when I make it again I'll get a picture, it's not as pretty as it is yummy.

Easy Mexican Casserole

1 14oz bag of tortilla chips
2 cans of Cream of Chicken Soup
2 lbs of Hamburger (I like the cheap 73/27 for this)
1 can of your favorite Rotel
1/2 cup of milk
1 taco seasoning packet
1 to 2 cups of shredded cheese (1 would do but we like 2)

Preheat oven to 325.

Brown hamburger and then follow the directions on the taco seasoning packet.  While hamburger is cooking, crush up tortilla chips and put them in a 9x13 baking pan.

When seasoned hamburger is done, mix it with the soup, milk and Rotel.  Pour mixture evenly over tortilla chips then top with shredded cheese.  Bake about 15 mins until heated through and cheese it melted.

I served mine with Lipton Spanish Rice and re-fried beans.
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