Mom's Homemade Chicken Noodle Soup

I have been sick all weekend and I feel like I had been run over by a bus!  So, what is better when you are sick than some homemade chicken noodle soup?  NOTHING!  Luckily this is even easy enough to fix when you are sick.  It takes about 20 minutes from start to finish.

Ingredients :

5 chicken breasts, diced

1 small bag of mini carrots, diced

6 celery stalks, diced

¼ cup chicken bouillon

1 small onion, diced

¼ tsp. garlic salt

Water, enough to cover all ingredients in pan by 2”

1 pkg egg noodles

Directions:

Dice all veggies and chicken and add to large stock pot. Add chicken bouillon and garlic salt and cover with water by 2”. Bring to a boil over high heat and boil until chicken is cooked and carrots are tender. Add noodles and cook for an additional 10 minutes. Serve with rolls or croissants.

Olive Garden's Zuppa Toscana

I found this recipe at http://twopeasandtheirpod.com.  This is quickly becoming one of my favorite food blogs to follow.  Here is the recipe...

Zuppa Toscana Soup

1 pound Italian sausage

1 1/2 teaspoon red pepper flakes

1 large white onion, diced

4 slices bacon chopped

3 cloves garlic, minced

8 cups chicken broth

2 cups Water

1 cup Heavy cream

3 large Russet potatoes, peeled and chopped

3 cups Kale, washed and roughly chopped

Salt and pepper, to taste

1. In a medium skillet, saute the Italian sausage with the red pepper flakes. Drain excess fat, set aside.

2. In a large soup pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender-about 5 minutes.

3. Add the chicken broth and water. Bring to a boil.

4. Add the potatoes and cook until soft, about 30 minutes.

5. Add in the heavy cream and sausage and cook until the soup is heated.

6. Stir in the chopped kale. Season with salt and pepper. Serve hot.

Serves 8

Chicken and Rice Soup

This recipe is so good...it is one of my favorites!  I added thyme this time because I have seen quite a few recipes that had thyme in them.  It definately added a great flavor.  This one is easy and yummy!

Olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 medium carrots chopped
4 celery stalks chopped
1/2 tsp dried thyme
2 bay leaves
2 quarts chicken broth
3 cup of water
3 cup long grain white rice
5 cans chicken breasts

In a pot over medium heat add the olive oil and vegetables and thyme.  Cook over medium heat for 6 minutes or until veggies are tender.  Add chicken broth and water and bay leaf.  Bring to a boil then add the rice and chicken.  Turn to low and cook for an hour.  Enjoy!

Olive Garden Chicken and Gnocchi Soup

I found this is a recipe at www.copykat.com  So good! The kids even loved it. And it tasted VERY close to the real deal. I served it with baguettes and salad with Olive Garden dressing (I have to admit I have made this dressing too, but it takes a ton of time.  I now just buy it from Olive Garden.  Price is worth it).  Here is the recipe...

Ingredients:

1 cup chicken breasts, cooked and diced (I used a rotisserie chicken).

4 T. butter

4 T. flour

1 quart half and half

1-14 oz can chicken broth

1/2 cup celery, finely diced

2 cloves garlic, minced

1 cup carrots, finely shredded

1 cup onion, finely diced

1 cup fresh spinach, coarsely chopped

1 T. extra virgin olive oil

1/2 tsp. thyme

1/2 tsp. parsley

1 lb gnocchi (you can buy this in the pasta section)

Preparation:

I started out by chopping the onion up in my food processor.  Then I dumped into a bowl and pressed the garlic through my garlic press and adding it to the onion.  I then cut the carrot and celery into big chunks and then chopped it in the food processor.  I then dumped it into another small bowl.  After that I chopped the rotisserie chicken in the food processor.  Last, I chopped the spinach. 

Directions:

Saute the onion and garlic in the butter, when the onion becomes translucent, add the flour and make a roux.  Let the butter and flour mixture cook for about a minute before adding the half and half and stir until clumps are gone.

 

After adding the half and half, start the gnocchi, cooking according to the package directions.

Into the roux add in the carrots, celery, and chicken.  Once the mixture become thick add the chicken broth and olive oil.  Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings

I hope you will try this recipe.  This is my favorite soup to get when we go to the Olive garden, and now I don't have to wait for date night to have some.  This is by far the easiest from-scratch soup (or scratch soup as Gabe calls it) I have EVER made.

Instant Black Bean Soup

So, about 2 years ago my family discovered black beans. I always thought they looked nasty and never wanted to try them. Then I went to a pampered chef party and had a salad with them and fell in love with them. I figured I would try the recipe on my family so I made it the next week.

I sat amazed that my children picked out the black beans and ate them first. Since then, we have added black beans to many different recipes. Just the other day I found this recipe and decided to try it, and boy am I glad we did. It is just what we needed on this cold fall night. Everyone loved it!


I didn't add onions and cilantro because my kids really don't eat them well. Let me know if you try this recipe and if you add those other two ingredients. I would love to know if you like it.

Instant Black Bean Soup
Preparation time: 3 minutes

Ingredients
· 4 (15-ounce) cans no-salt-added black beans, undrained
· 1 cup bottled salsa
· 2 tablespoon chili powder
· 2 (16-ounce) cans chicken broth
· 1 cup (2 ounces) shredded cheddar cheese
· Sour cream
· Green onions
· Chopped fresh cilantro

Preparation:

Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro. Serve with tortillas.