Creamy Chicken Noodle Soup
½ chicken, cut up (or about 3 breasts)
Water
2 cans chicken broth
1 cup sliced celery
1 cup sliced carrots
½ onion chopped
1 bay leaf
¼ cup butter
2 tbsp. flour
A couple of shakes of McCormack’s season all
Salt and pepper to taste
½ cup cream
1 recipe homemade egg noodles
In large pot cover chicken with water. Bring to boil. Reduce heat. Simmer 40 minutes or until chicken is tender. Remove chicken. Reserve broth. Bone and shred chicken. Set aside. Sauté celery, carrots, and onion in butter until soft. Add flour. Cook stirring until golden brown. In your large pot, bring all broth to a boil and add veggies, bay leaf, salt, and pepper. Add noodles and cream during the last half hour. Again, I really make this to taste and kind of guessed at the portions for a one family serving. Call me if you have any questions and good luck, Kim
Homemade Egg Noodles
1 egg, beaten
½ tsp. salt
2 Tbs. milk
1 cup flour
Mix all ingredients together, divide into balls (size depends on how long you want the noodles) and roll out thin, coat with lots of flour and then roll. I use a pizza cutter to cut into small sections and pull apart. You can let them sit out for a while, or put right into the boiling soup. The kids love to help with this part
Saturday, January 3, 2009
Potato Cheese Soup
Potato Cheese Soup
There are basically two steps to this recipe and then you join the two together to get the final results.
½ - ¾ cup sliced carrots
½ - ¾ cup sliced celery
2 – 3 cup diced potatoes (I usually use red or russet potatoes, try to cut them roughly the same size)
2 can chicken broth (or 30 ounces)
Morton’s Nature Seasoning
Cut veggies. Shake a little Nature’s Seasoning on each pile of veggies. Place the chicken broth in a medium saucepan and bring to boil. Add carrots and boil 1-2 minutes. Next add celery and boil 1-2 minutes. Finally add potatoes and boil for 5-6 minutes. You want to boil the veggies for about 10 minutes. You are not wanted them too soft or else they will become mush.
While the veggies are boiling you will make a roux sauce in a frying pan.
1 cup butter
¼ cup diced onion (you don’t want this flavor to be over powering)
1 cup flour
Nature’s Seasoning
Paprika
Half & Half or Milk or Cream (it depends how rich you want it. I like to use some Half & half and some 2% milk)
1 jar Old English Cheese (found near the Cheese Whiz – cheapest at Wal-Mart)
To make the roux sauce, melt butter on medium heat. Add onion and saut̩ until translucent. Add flour and cook about 1 minute Рstirring with a whisk. Add the seasonings. While stirring with the whisk, add the milk to make a white sauce. This will depend on how thick you want your soup. You will add the veggies and broth so this white sauce does get thinner. Once the sauce is the consistency you like add the jar and Old English and melt. Add the veggies and broth. Season according to your tastes.
I usually serve this like a baked potato soup. Garnish with shredded cheese, sour cream, chives and bacon bits.
Also good with Sour Dough bread!
Questions? Give me a call 602-346-3412 (Allyson)
There are basically two steps to this recipe and then you join the two together to get the final results.
½ - ¾ cup sliced carrots
½ - ¾ cup sliced celery
2 – 3 cup diced potatoes (I usually use red or russet potatoes, try to cut them roughly the same size)
2 can chicken broth (or 30 ounces)
Morton’s Nature Seasoning
Cut veggies. Shake a little Nature’s Seasoning on each pile of veggies. Place the chicken broth in a medium saucepan and bring to boil. Add carrots and boil 1-2 minutes. Next add celery and boil 1-2 minutes. Finally add potatoes and boil for 5-6 minutes. You want to boil the veggies for about 10 minutes. You are not wanted them too soft or else they will become mush.
While the veggies are boiling you will make a roux sauce in a frying pan.
1 cup butter
¼ cup diced onion (you don’t want this flavor to be over powering)
1 cup flour
Nature’s Seasoning
Paprika
Half & Half or Milk or Cream (it depends how rich you want it. I like to use some Half & half and some 2% milk)
1 jar Old English Cheese (found near the Cheese Whiz – cheapest at Wal-Mart)
To make the roux sauce, melt butter on medium heat. Add onion and saut̩ until translucent. Add flour and cook about 1 minute Рstirring with a whisk. Add the seasonings. While stirring with the whisk, add the milk to make a white sauce. This will depend on how thick you want your soup. You will add the veggies and broth so this white sauce does get thinner. Once the sauce is the consistency you like add the jar and Old English and melt. Add the veggies and broth. Season according to your tastes.
I usually serve this like a baked potato soup. Garnish with shredded cheese, sour cream, chives and bacon bits.
Also good with Sour Dough bread!
Questions? Give me a call 602-346-3412 (Allyson)
Paula Dean's Bread pudding (from December 08 Enrichment)
Paula Dean’s Bread Pudding
• 2 cups granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 3 cups cubed Italian bread, allow to stale overnight in a bowl
• 1 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans
• For the sauce:
• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• 2 teaspoons pure vanilla extract
• 1/4 cup brandy (we left this part out)
Directions
1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, and pecans.
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
5. For the sauce:
6. Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding.
7. Serve warm or cold.
• 2 cups granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 3 cups cubed Italian bread, allow to stale overnight in a bowl
• 1 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans
• For the sauce:
• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• 2 teaspoons pure vanilla extract
• 1/4 cup brandy (we left this part out)
Directions
1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, and pecans.
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
5. For the sauce:
6. Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding.
7. Serve warm or cold.
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