Mmmmmm.....we LOVE this one at our house. I borrowed this recipe from my mom, and I've never returned it. Oops. If you're like me, Cheez Whiz isn't a regular staple in your pantry, but it makes this soup oh, so yummy. What's wrong with a little fake cheese every once in a while? You won't regret it!
3 c chicken broth
1 c diced celery
1 diced onion
5 c cubed, cooked potatoes
1 can sweet corn
1 tsp salt
1/2 tsp pepper
3/4 c butter
1 qt milk
3/4 c flour
1 8 oz jar Cheez Whiz
Boil celery and onion in broth until tender. Add cooked potatoes. In separate pot, melt butter. Whisk in flour. Stir in milk. Stir until thick and add Cheez Whiz. Add mixture to potato broth mixture. Add seasonings and corn. Stir. Serve. ENJOY!!!
Monday, November 8, 2010
Thursday, November 4, 2010
Creamy Chicken Noodle Soup
My mom makes the BEST chicken noodle soup EVER. When I found this recipe, I thought it was hers (don't ask me why I didn't just get it from her). I do, however, like the THICKNESS of this and the CREAMINESS of this, so it's become MY recipe for chicken noodle soup.
I found it on The Sisters Cafe blog.
2 cans chicken broth (14oz) (I use 3 cans. You can use 4 if you don't want it so thick. It's really thick with 3, so 2 would be EXTRA thick.)
1 t chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk
Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.
I found it on The Sisters Cafe blog.
2 cans chicken broth (14oz) (I use 3 cans. You can use 4 if you don't want it so thick. It's really thick with 3, so 2 would be EXTRA thick.)
1 t chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk
Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.
Creamy Vegetable Soup
This is a family favorite and it's so healthy it will help you live to be 100!
1 turnip, peeled and cubed
3 potatoes (I like to sub 2 big sweet potatoes instead), peeled and cubed
1 carrot, peeled and cut in chunks
1-2 celery sticks, cut in pieces
1 small onion, quartered
1 large tomato, peeled and quartered (I don't peel mine)
2 tsp. salt
5 cups water
Cook all together for 45 minutes. Do not drain. Blend in a blender. Enjoy.
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