Old-Fashioned Chicken Noodle Soup

Happy New Years!! I really feel like I should be posting something with like a “New Year” theme, but to be honest, I just got done putting my Christmas decorations away and haven’t made anything particularly for the occasion. But, if you are looking for a fun recipe for a party tonight, you could always make these…

Firework Cupcakes!! I made these for The Forth of July, but you could apply the same principle, just change the colors. They are actually a lot easier then they look, and I think they turn out so stinking adorable. For a step by step tutorial on how to make these, click here.

Other then that, no themed recipe today, but an awesome recipe to start off my cooking resolution. Growing up, my mom would always make us homemade chicken noodle soup. So in the winter I have to have it. It’s like the ultimate comfort food when the weather is cold, but is so easy to make and so delicious. This recipe does make a lot, but this is one of those soups that is better the day after you make it, so you’ll want left overs. Enjoy!!


Old-Fashioned Chicken Noodle Soup
     1 rotissory chicken or 2-3 cooked chicken breasts
     3 32 ounce cartons low sodium chicken broth
     2 14.5 ounce cans peeled diced tomatoes (in juice)
     1/2 teaspoon dried thyme
     1 1/2 teaspoon dried parsley flakes
     1/2 teaspoon black pepper
     1 bay leaf
     2 large potatoes, cubed

     2 large carrots,  peeled and sliced
     1 12 ounce package Reames Homestryle Egg Noodles

     1 tablespoon butter
     1 cup celery, chopped
     1/2 cup green onion, chopped
     1 garlic clove, minced
     1 teaspoon black pepper
     1-2 teaspoons garlic salt, per taste

Shred chicken and set aside.

In a large pot add chicken broth, tomatoes (including the juice of one can), thyme, parsley, 1/2 tsp black pepper, and bay leaf. Bring to a rolling boil. Then add potatoes, carrots, noodles. Lower heat to bring broth to a simmer, cover and cook for 30 minutes.

While cooking, add butter, celery, and onion to a medium saucepan.

Cook over medium-high heat until green color starts to brighten and vegetables start to look translucent. About 3 minutes. Take off of heat and set aside.

Once soup mixture has finished cooking add chicken, celery/onion mixture, and garlic.

Simmer for a couple minutes longer. Turn off heat and add remaining black pepper and garlic salt.

Serve with warm rolls if desired.

Printable Recipe

A Food Snots Original.

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Baked Potato Soup



Now that it’s getting cold outside one of my favorite things to have is warm soup. Probably because I’m freezing cold already, and really I live in Arizona. So our low is like 60 degrees right now, but I’m a dessert rat, so to me this is cold. All you people that live where it is actually cold and snowing already can totally make fun of me, but this is why I love warm soup. It just seems to warm you up from the core, and there is just something truly homey and inviting about soup. One of those original comfort foods. And since we just got out of the “candy” holiday of the year, I figured we could all use a low calorie meal. Yep, this soup recipe is low cal. Usually potato soup is, well, not really on the weight friendly side, but this recipe is, and you can’t tell the difference. Warm, cozy, and guilt free. All together, just a win win recipe. Enjoy!!


Baked Potato Soup

  • 4 baking potatoes (about 2 1/2 pounds)
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 6 cups 2% reduced-fat milk
  • 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup reduced-fat sour cream
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled
  • Cracked black pepper (optional)

Preheat oven to 400 degrees.

Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool.

Peel potatoes; coarsely mash.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Place flour in a large Dutch oven (or a large pot); gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).

Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired. Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onion, and about 1 tablespoon bacon). 329 Calories per serving.

Printable Recipe

Recipe from Cooking Light Comfort Food

Beef Stew

I absolutely love this recipe! It is by for the best beef stew I’ve ever had. One thing I would have to recommend when you make it though. Use watered down beef broth instead of just water. It gives the stew so much more flavor, and it comes out a little thicker. Also, if you don’t have a pot that can go into the oven, like me, then for the hour and a half the stew is suppose to be in the oven, I just covered and kept it on the stove on low to medium-low. Just make sure to keep it covered and that you don’t make it boil. You want it to be steaming and maybe a view bubbles, but not boiling. And I cut my veggies just a little smaller then they recommend in the recipe, cause they seemed a little big. Other then that, this recipe is to die for! It takes a little while to make so plan ahead, but if you are a stew person you will love this. Enjoy!


Ingredients

  • Vegetable oil for searing
  • flour for dredging
  • 2 1/2 pounds beef chuck, cut into 2-inch cubes
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1-1/4 pounds medium red potatoes, quartered
  • 4 medium carrots, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 3 cans diced, peeled tomatoes, drained
  • 1 tablespoon red wine vinegar
Directions
Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of wax paper.

Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the excess flour, and add to the pan.

Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Preheat the oven to 275 degrees. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Return the beef to the pot and add the water or broth, and bring to a simmer.

Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Season with 2 teaspoons salt and pepper to taste. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.

Remove the dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Stew, uncovered, on top of the stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender, about 1 hour.

Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper to taste. Divide among bowls and serve immediately.

Cook’s Note: Beef chuck, because of it’s marbling of intra-muscular fat, it’s the choice fur any type of stew. If you can’t find chuck cubed for stew in your meat department, buy a thick steak and cute it into 2-inch cubes.

Recipe from foodnetwork.com

Chicken and Dumplings

I love eating warm soups when it’s cold outside, but if you eat one from a can, it tastes like soup from a can… and most of the time making soup is an all day affair. So when I want warm soup, and I want it to be done fast I make this. If you make it the way I do, it only takes 20 minutes.

Ingredients

  • 32 fl.oz. Chicken Broth
  • 2 tablespoons Grill Mates Montreal Steak seasoning
  • 2 cooked chicken, cut strips
  • 2 1/4 cups Bisquick mix
  • 2/3 cup milk
Directions
In a large pot, add broth and water. Fill pot about 1/2 way full, or so you have about 3 inches of fluid to cook the dumplings in. Add about 1 to 1 ratio of broth to water (or for example 3 cups of broth to 3 cups of water, but this measurement will be different according to your pot size). Add seasoning, and bring to a light simmer. Mix Bisquick mix and milk in a bowl. Batter should be about dough consistency. If it is really sticky add a little more Bisquick. Drop dough by spoonful into broth. Broth should be at a simmer, but not a bowl. Cook uncovered for 10 min. Then cook covered for 10 min. While dumplings are cooking cut or pull chicken into thin strips. You are going to want your chicken to have alot of flavor, so it is best to use some left over grilled chicken, leftover KFC, or what I like to do is on my way home I pick up a rotisserie chicken and use the breasts off of that. Add chicken after dumplings are cooked and your done.

5 Minute Chicken Chili

Ok, so I’m not going to post a picture of this one, well because we all know what chili looks like. But I love this recipe, and it can be done in 5 minutes. You just rinse some of the ingredients place then in the pot, bring it to a boil and done! I always like to make it with corn bread cause I’m a country girl, but whatever you have time for.

Here are your ingredients; 1 12.5 oz can of Chicken Breast, 1 15 oz can of Black Beans, Pinto Beans and Kidney Beans, 1 15 oz can Whole Kernel Corn or any type of corn will work, 1 to 2 14.5 oz can of Diced Tomatoes, a 4 oz can of Diced Green Chiles, 1 Seasoning Packet of Ranch, 1 Taco Seasoning Packet.

First take your chicken, drain and rinse it thoroughly. You want to rinse this really well so it doesn’t taste like canned chicken. Place chicken in your pot and separate so it doesn’t stay clumpy together. Drain and rinse all three types of beans and corn, and place in pot with chicken. Drain chiles, but do not rinse, and place in pot. Pour diced tomatoes with juice into the pot. I like to use 2 cans, but start with one and add the second according to your families taste. Add both seasoning packets. You will also need to add 2 cups of water just to give the chili a little substance. Bring to a boil and serve.