...For The Hungry Tummy!
I absolutely LOVE my
I'm not sure if you can buy it
through Barnes and Noble or
on Amazon, but I got mine when I was a
consultant for the Company.
It is full of really yummy recipes
and Southern fare, to which,
I am partial.
I tried this recipe last week and
I have to say, it is by far
the best tasting
Creamy Chicken Noodle Soup
this girl has ever had!
Sharing the recipe and in these {my switcharoo's}.
I didn't take photos of the making because if one
doesn't know how to chop veggies,
one shouldn't play with fire!
;)
Creamy Chicken Noodle Soup
Prep: 20 minutes Cook: 55 minutes
1 tablespoon butter {2}
1 large onion, chopped
.....
3 cups chopped cooked chicken
.....
3 cans (14 oz.) chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz.) package spaghetti noodles
broken into 2 inch pieces
{I used dumpling noodles
but I think egg noodles
would be good too}
but I think egg noodles
would be good too}
7 celery ribs, finely chopped
{I used 4 and sliced}
6 carrots, finely chopped
{I sliced}
1 teaspoon poultry seasoning
1 teaspoon pepper
1 teaspoon grated lemon rind
.....
2 cups milk
{I used Heavy Cream}
2 cups shredded cheddar cheese
{optional}
Melt butter in a Dutch oven {large soup pot}
over medium heat.
Add onion and saute until tender.
Stir in chicken and next
9 ingredients and
bring to a boil.
Reduce heat and simmer 45 minutes.
Stir in milk and return to simmer.
Remove from heat and
let stand 10 minutes.
Sprinkle each serving with cheese.
12 servings
I served this with a rich heavy bread {with butter}.
Hope you like it as much as we did/do!