Chicken Noodle Soup Go To

Everyone needs a go to or a staple recipe.    This recipe was given to me by Jason's grandma, the first time I saw her whip it up in under 5 mins I was in awe and then once I tasted it I was in love.  So here it is from my kitchen to yours!

Grandma B's Chicken Noodle Soup

What you need:

• Rotiserree Chicken-meat pulled off
• Carrots Sliced- how ever much you like I always have baby carrots and cut up about 10 or so.
• Celery Sliced- your choice again, I do about 3 stalks.
• Onion Diced- I use about a 1/2 a bag of frozen diced onion.
• 8-12 cups of Chicken Broth or Stock- I use L.B. Jamison's Soup Base.  It is my ultime favorite, I use it in any recipe that calls for chicken broth or stock. It's 1 tsp per 8oz of boiling water and I always like to throw in an extra tsp.
• 1/2 a box of Acini Di Pepe noodles- I buy the Giant Eagle brand.
• Salt, Pepper and Parsley Flakes.

1. Bring 8-12 cups of chicken stock to a boil in a large stock pot add carrots,celery, chicken, onion, salt, pepper and parsley flakes.  Cover and reduce heat to a simmer (low/med) heat.
2. Simmer for about 30 mins until veggie's are tender.
3. While the soup is simmering, cook noodles as directed.
4. Put a scoop or two of noodles in each bowl and pour soup over.  Serve with bread and we like to sprinkle fancy parmesean or ramano cheese. Enjoy!

* When storing leftovers store the noodles and soup seperately, this keeps it brothier.

Chicken & Corn Soup/Stew Recipe

I got this recipe from Family Circle February's magazine.

Chicken & Corn Chili (Soup/Stew)

What you will need:

• 2 tbsp olive oil
• bag of frozen chopped onions * recipe calls for 1 large onion chopped
• (Recipe calls for 1 green pepper, Jason doesn't like green peppers and all of the colored ones were $3.99 at the time so I didn't find it necessary)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• 1 (14.5) can chicken broth * calls for low sodium
• 1 (14.5) can seasoned diced tomatoes *recipe calls for 1 can plain diced tomatoes, drained
• 1 bag Tyson Grilled Chicken Breast Strips cut into bite size pieces (you can find these in the freezer section, just heat before you cut) * Recipe calls for 1 1/4 lbs boneless chicken breasts cut into bite size pieces
• 1 box (10 oz) frozen corn thawed
• 2 cans (15 oz each) cannellini beans drained and rinsed, I have a hard time finding these sometimes so I usually just buy some type of white beans
• 3/4 tsp salt
• shredded cheddar cheese

To prepare:

1. Heat oil in a large pot over medium heat.  Add onion and green pepper.  Cook, stirring, 5 mins.  Stir in cumin, coriander and chili powder;cook 1 minute.
2. Stir in chicken broth and tomatoes.  Bring to a simmer.  Add chicken.  Cover and simmer over low heat for 20 minutes until chicken is cooked through.
3. Sir corn, beans and salt into pot.  Heat through.  Spoon into bowls and top with shredded cheese.

Chicken and Rice Soup

A few people have asked me for the Chicken and Rice Soup recipe.  I have made this twice now and really like it.  I also made it for a friend who just had her third baby and they at least "said" it was yummy. The recipe comes from Jessica Seinfeld's Double Delicious cookbook.  I have made a few modifications so I will give you my recipe and put an asteric next to my little tweaks. (We aren't really watching our fat in take so I don't always do the healthy alternative, maybe that will be on next year's resolution list.)

What you will need:

• 2 carrots, peeled
• 1 stalk celery
• 1/2 bag frozen diced onion* recipe calls for 1 small onion, peeled
• 2 tablespoons olive oil
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 cup white rice* recipe calls for 1/4 cup but I didn't think that was enough
• 1 quart water
• 1 quart chicken soup base*recipe calls for 1 quart low fat,reduced sodium chicken broth (that sounded like water to me)
• 1 rotisserie chicken shredded* recipe calls for 2 skinless chicken breasts on the bone
• 1 cup cauliflower puree
• 1/2 cup carrot puree
• 1 tablespoon cornstarch
• 2 tablespoons cream cheese, at room temp* recipe calls for reduced fat cream cheese
• 1-2 tablespoons, lemon juice* recipe calls for 1/4 cup freshly squeezed lemon juice

Directions

1. Chop the carrots,celery and onion.  Heat the olive oil in a large stock pot over medium-high heat.  Add the chopped vegetable, pepper and paprika.  Cook until the vegetable soften but do not let them brown.  Add the rice and cook 1 to 2 minutes more, until the ends of the rice turn translucent.
2. Add the water and broth and bring to a boil.  Add the chicken and cover.  Turn off the heat and let the chicken cook in the hot water until it's no longer pink at the bone. 25-30 mins.  Once the chicken has cooked through, remove the meat from the bone,shred it, and return it to the pot. (Since I use rotisserie I never have to worry about the chicken being under cooked, plus I think it is easier and more flavorful this way.)
3. Stir the purees into the soup, in a small bowl, mash the cornstarch into the cream cheese.  Remove 1 cup of the soup and whisk it into the cream cheese mixture until it is smooth and all lumps are gone.  Stir the soup and cream cheese mixture back into the pot and warm through if necessary.  Stir in the lemon juice before serving.