Quick and Easy Chicken Noodle Soup

Chicken Noodle Soup
Chicken Noodle Soup

I like to by a whole chicken and  toss it in my slow cooker. Normally I just put in there by itself with some Basil, Oregano, Rosemary, Onion Powder, Thyme, Salt and pepper. From that chicken We’ll have legs & thighs for dinner. Then I remove the skin and cut up the rest of the chicken a make a couple of dishes with that over the next few days. One of our houses favorites is chicken noodle soup.

 

Ingredients

  • 1 tablespoon butter
  • 1/2 medium chopped sweet onion
  • 2 large stalks of chopped celery
  • 64 ounces of chicken broth (Normally two of the box’s of broth)
  • 16 ounces of vegetable broth
  • 1/2 to 1 pound chopped cooked chicken breast (Use your own judgement based on how chunky you like your soup)
  • 12 ounce bag of egg noodles
  • 2 large sliced carrots
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Directions

  1. In a large pot over medium heat, melt butter.
  2. Cook onion and celery in butter until just tender, 5 minutes.
  3. Pour in chicken and vegetable broths
  4. Stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
  5. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
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Dinner Tonight was…

Lasagna
Lasagna

Tonight I made Homemade Lasagna & Cheesy Garlic Bread, the recipes are after the break.

 Read the rest of Dinner Tonight was…

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Homemade Pizza, recipe & Pictures!

Fresh out of the Oven
Fresh out of the Oven
  • 1 cup warm water (between 100°-110°F)
  • 2 1/4 teaspoons (1 normal sized packet) active dry yeast
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 3 cups all purpose flour (approximate)
  • 1 tablespoon of your favorite Italian seasoning.
  1. Measure water in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.
  2. Stand mixer preparation: add salt, oil, Italian seasoning, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour. The mixture should come together into a ball that is just a bit sticky.
  3. By hand preparation: stir salt, oil, Italian seasoning, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon or a fork, personally I prefer a fork. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
  4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen (I will normally put the dough in my not heated oven) and let rise until doubled in size, about 1-2 hours.
    • At this point you can choose to wrap the dough and freeze it for up to three months, or you can choose to use it immediately. If you wish to freeze it for later, just remove it from the freezer to the fridge to thaw the night before you use it.
    • Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas.
  5. Cut a piece of parchment paper to the size of your pizza pan.
  6. When ready to make the pizza: Remove dough from bowl and knead it gently in your hands you may want to dust it lightly with flour. Then turn it out onto lightly floured parchment paper. dust with more flour if needed so you can stretch and flatten the dough into your desired size. Personally I use a rolling pin.
  7. Preheat oven to 500°F. Place pizza pan in the oven while the oven is preheating. Brush the dough with olive oil and sprinkle on Italian seasoning if desired, then add your choice of toppings and cheese.
  8. Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful – pan is HOT). Cook until the cheese is melted and crust is slightly browned. In my gas oven it generally only takes about 13 minutes.
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Homemade pizza crust

This evening I made my own pizza crust, but I neglected to take any pictures. The resulting pizza was a success with the family. I don’t believe I will ever buy an already made crust again. I’ll make sure to get pictures next time. I think I’m also going to try my hand at bread sticks.

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Fresh homemade chocolate chip cookies cooling off….

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Angel Shared a Photo

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