creamy chicken noodle soup

I'm turning into my Mom in so many ways.  One in specific is that I don't measure anything when I cook.  (except when I bake. then I measure.) 

I wanted chicken noodle soup a few weeks ago.  And I really love soup when it's creamy.  Most of the recipes I know call for cream of chicken soup.  I've been trying not to use that stuff.  Ya know - high sodium, MSG, high calories.  Not that I don't sometimes still use it, I just try to use it less.  So I made my batch of soup and while it was simmering I remembered I had some heavy cream in the fridge.  Best decision ever.  It was the yummiest chicken noodle soup I've ever made.  And here's pretty close to how I think I did it.

 

 

Creamy Chicken Noodle Soup

1 large can of canned chicken (Costco)

2 large carrots

1/2 package of wide egg noodles

1 can of chicken broth

2 cups of water

2 chicken bouillon cubes

1/4 c diced onions (maybe a little more?)

1 garlic clove

celery salt

salt and pepper to taste

1 cup HEAVY CREAM

 

I always put my pot on the stove, turn it on to medium and start pouring things in.  The broth, the water, the bouillon cubes.  Then I drained and threw in the can chicken.  I diced my carrots, onions and garlic.  I added the seasonings and then it boil until the carrots were tender.  I tasted it - added a little more seasonings, more water.  I added the noodles and then that boil for almost 10 minutes.  Then I poured in the heavy cream!  I let that boil for about 3 minutes stirring occasionally. 

Then I ate it :)

 

Follower Friday: Vegetable Soup

Dawnelle is someone I "know of" through my friend Caley.
I have heard amazing things about this girl!  I can't wait to make this soup recipe...
just take a look at the pictures! Yum!  Enjoy the recipe and be sure to check out her blog.

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My name is Dawnelle and I write over on Just Dawnelle about my life, my little loves, and my love for design. I'm super excited to be here with Tiffanie for Follower Friday!

I have a thing for food. I won't lie. Good food... you know the kind that just makes you wish you could start your meal all over gain? I also love cooking. My family cooks together often and it has got to be one of my very favorite things to do together!

So are you ready for the perfect cozy fall soup recipe??

I have a thing for vegetable soup... not the kind with noodles... or the kind with rice... or the kind with beans... but good old fashion hearty vegetable soup just like Campbells! The no fail, super easy, delicious kind! Are you ready for this goodness??

Ingredients

1/4 Cup Olive Oil

3 large carrots, diced

2 stalks celery, diced

1 small onion, diced

6 medium potatoes, diced

1 can peas

1 can corn

1 can green beans

3 cups diced canned tomatoes

12 cups of chicken stock (or water with bullion cubes)

1/2 tsp basil

1/2 tsp thyme

1 Tbs salt

1/2 tsp black pepper

Begin by dicing up the carrots, celery, and onion and saute them in the olive oil. Now you don't have to use olive oil but if you have it, use it... it just makes everything better! Promise!

Once they're all cooked up nice and good (you know so the onion is translucent...) so it's all steamy and loud and smells absolutely amazing... like this (oh if only you could smell it!)

You add the broth. Now let me give you my two cents about the broth... I didn't use actual chicken broth. I usually don't. I used water and bullion cubes. But I won't use any bullion cubes, I only like to use the bullion cubes found in the international foods isle like the Knoll or Maggi cubes. The other thing, sometimes when I make it, I don't use chicken bullion. Maggi makes a tomato vegetable bullion that is fantastic!! Okay... soap box is being put away... 

you add the broth...

and then let it boil! Once it starts to boil, take those nicely diced potatoes (I used red potatoes because I was hungry and wanted the soup to cook faster... and they're a softer potato so they cook faster.)

Let those potatoes cook in there for about ten minutes or so and then add the rest of the beautiful vegetables.

and add those spices... the glorious spices!! Don't you dare forget the thyme... it totally makes the soup! Plus, if you thought it was smelling good before, it is going to be absolutely incredible now!!

Then just let that little... well now... big pot of soup cook away!! Sometimes it needs more broth than others... depends on how thick or thin you like your soup. I like it nice and brothy (is that a word?) so I always add a little extra sometimes.

Check those potatoes after a little while... if you can stick a fork in them... your soup is done!! Eat it up... enjoy it!!

See all those little specks of oil... that's the olive oil I was talking about... they're like little morsels of savory goodness!!

Now... wasn't that easy?! and isn't it delicious!!

I have lots more fun and super easy recipes over on Just Dawnelle like this delicious Blueberry Pie and kid friendly Apple Crisp. I would love to have you hop over and visit!!

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Ingredients

1/4 Cup Olive Oil

3 large carrots, diced

2 stalks celery, diced

1 small onion, diced

6 medium potatoes, diced

1 can peas

1 can corn

1 can green beans

3 cups diced canned tomatoes

12 cups of chicken stock (or water with bullion cubes)

1/2 tsp basil

1/2 tsp thyme

1 Tbs salt

1/2 tsp black pepper

Saute carrot, celery, and onion in olive oil. Add chicken stock and bring to a boil. Add diced potatoes and cook for 10 minutes or so. Add the remaining vegetables and seasonings. Simmer for 30 minutes or until the potatoes are cooked (you can stick a fork in them). If you need to, add more chicken stock.

Thanks Dawnelle!

Follower Friday: Pork Chops, String Beans, and Red Potatoes

It's the second Follower Friday!
 

Today, my oldest sister, Adrienne is going to share a recipe.  

As the oldest of six children and mother of five, she has learned to be an awesome multi-tasker.  Every time I talk to her she's helping one of her kids with homework while folding laundry and vacuuming.  (It's true I tell you!) We're 11 years apart but we couldn't be closer.  She's constantly looking out for me by trying to find ways to encourage and support me.  And she is an amazing cook!  She subscribed to Rachel Ray's magazine for a year and always has a new recipe to share with me from Pinterest.  So she knows what's up!

Big sis, it's all yours!
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My goal is to be able to grow food and use it!  I freeze, can, and cut coupons as much as possible to feed my large family of mostly boys.  So this meal is made up of several items from my garden.

What You Need:

8 Pork chops

Lawry's Santa Fe Chili Marinade

1 lb of green beans (from my garden!) 

1 T of crushed garlic

3 T olive oil

handful of diced almonds

10-15 lg red potatoes (from my garden too!)

3-4 T butter

2-3 T parsley

salt and pepper to taste

 Marinade defrosted pork chops for 30 minutes.  (I threw them into a big pan and covered them with the 30 minute marinade.)  Then my husband grilled them until they were done! (not sure about time, my hubby does all the grilling!  Maybe 15-20 minutes?)

Cut red potatoes into bite size chunks.  Boil until fork tender.  Drain.  Add butter, parsley, salt and pepper.

In a cast iron pan, heat oil and crushed garlic.  Once garlic begins to smell, add green beans.  Saute beans for 5 minutes.  Throw in a handful of diced almonds.  Remove from heat, cover, and set aside.

Put it all together and you have yourself a delicious home cooked meal!

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See!  Told ya she's good.  Enjoy!
And I hope you're following this blog - I know you want to share one of your favorite recipes too!

a little variety

As much as I love food and cooking, sometimes I'm at a complete loss for what to prepare for dinner.  Ever had that feeling?  It usually happens on a day where I didn't shower until after lunch, gave my children anything they wanted to keep everyone happy, and then realized I had an hour until dinner.  On days like those, I usually make something like this:

I open my fridge/freezer, piece together 4-5 items and call it dinner.  And actually, it turns out to be one of my favorite meals of the week.  I have this obsession with variety.  I like having as much food on hand as possible.  What if my husband is craving cinnamon rolls with cream cheese frosting?  Or what if I want chicken tacos with all the flavorful toppings?  See...it's important I have all those ingredients on hand.

You should try it.  Don't stress about having a recipe followed, menu planned meal.  Make dinner in an hour with random food from your kitchen.  It's actually really fun...

Monday Night Surprise
Baked chicken breast smothered in barbeque sauce and onions (350 for an hour)
Yellow squash from a good friend sauteed in butter and salt
Grilled cheese quesadilla

Cut up strawberries (my kids favorite! We eat them with every meal)

Chopped romaine lettuce with mozarella and cheddar cheese, tossed in Ranch dressing.

De-FREAKING-licious