Version 1 - Homemade Chicken Noodle Soup

So Chicken Noodle Soup is BIG in our homestead. I love chicken noodle soup.

This is Version #1 - My Stove Top Version.

I don't normally use this version because I like to use my crockpot (which is version #2). So when I'm doing this version, I'm normally procrastinating or short on time.

Ingredients:
3 Cans chicken stock
3 Cans water
4 Chicken breasts
1 Chicken Bullion cube
Carrots
Celery
red onion
a bunch of spices

So chicken noodle soup is really hard to screw up honestly. I've done it a bunch of times, with a bunch of variations.

In this version I ad the chicken stock and water, then chop up the veggies and toss them in on low.


I leave them on low until my chicken is defrosted. (remember the procrastination part... this is where that comes in).

When the chicken is defrosted I just toss the breasts into the broth with the veggies and turn it on Medium-High.


I didn't list the spices, because honestly I don't keep track.
I'm a non-measuring kind of cook.

My staples are Onion powder, garlic powder, black pepper, seasoning salt, Italian seasoning, basil, oregano.... but there are some others I know I'm forgetting. I like spices. In my eyes bland food = bland people. Everyone can use a little more spice in their life

I leave it on medium high until the chicken is cooked through.

Then I turn it down to medium low. I pull out the chicken and use a fork & knife to just shred it.


Mean while I boil some noodles on the side.

I HATE HATE HATE soggy noodles. So I would prefer to cook my noodles on the side then add them to my soup. My husband doesn't mind soggy noodles, but I despise them.
It doesn't really matter what noodles you use. we had medium shells in the pantry, so thats what i used. We normally use whole wheat egg noodles, but I was out.

I like to serve my chicken noodle soup with a bread as a side. I switch it up though. This time I had grands jr. rolls on hand, So that's what I used.


Then once the noodles are all done.
its time to serve it up.

I put the noodles in the bowl first, then ladle the chicken, veggies, and broth on top.
Enjoy!!

P.S. - my husband thought it was VERY weird that i was taking pictures of him ladling out soup. but its all for the good of the blog. :)

P.P.S - I also plan on making this with the left over turkey from thanksgiving. One of B's favorite leftover dishes is Turkey Noodle Soup.

B's Favorite Fall Soup

In a pinch last winter we were pretty tight on money and looking for things to make that we had around the house and that would not cost an arm and a leg to make.

My lovely friend has a cooking blog and we found this recipe there, and B's been in LOVE with it ever since. I made my own tweaks to it (like I always do) but man oh man is it good.

Quick Corn & Potato Chowder

2 cups water
2 cups milk
2 medium yellow, white, red potatoes (Skin on, chopped) (B is a potato guy, So I use 5 potatoes)
1 can corn - drained [we don't like corn, so we didn't use it]
1 chicken Bullion cube
sea salt, black pepper, basil, onion powder, celery salt, paprika
Corn starch & water
[we also add real bacon pieces to ours during the cooking process]

in a Medium sauce pan: add water, bullion cube & potatoes - Cover and cook until potatoes are tender (about 15 min.) [because I use more potatoes, I add another 1/2 cup water]

Turn the heat down to medium low and add the corn and milk. do NOT drain the potatoes, beause the starchy water will add flavor and thickness.

Mix and then add the seasonings [and bacon] to taste.

[I like to season this one a little more than she does. It looks like a lot, but towards the end it really cooks in]

Allow the chowder to simmer for 5-10 minutes.
while it simmers add the corn starch
* I mix the corn starch with some of the broth and some water in a separate bowl then add to the chowder. I found that if i just add the cornstarch straight to the chowder I end up with these doughy balls in the chowder.... no one wants that. *

Remove from heat and ladle into bowls.

Cheddar Biscuits

Biquick Mix
3/4 cup shredded cheddar cheese
milk

Follow the directions on the box
I *believe* its:
1 1/2 cups mix
1/2 cup of milk
add the cheddar cheese.

I use the drop biscuit method of instructions

Plop 'em down on a greased baking sheet (cheese = need to grease! or you can use the non stick tin foil)

bake for 7-10 min

MMMMMMMMMMMMMMMMMMM.....
Enjoy!