Yummiest chicken noodle soup!

This is my all-time favorite chicken noodle soup recipe. Yummy and simple meal to make for a neighbor dinner as well as for your family.

First things first, buy "Kluski" brand noodles (secret ingredient). Dan's and Fresh Market have it in their pasta aisles. I like stocking up on them when I find them since they are often out.
Next, I love this chicken base @ Costco (but any chicken broth will do)
So here is the recipe:
Boil: 3 qts. of water with 3 T chicken base OR 2 large cans Swanson's chicken broth. Add to boiling water-4 diced carrots & 3 diced celery stalks (boil 5 min.)
Throw in 2 T. dried onion OR 1/2 C. onion
Add 4 diced chicken breasts OR 2 cans chicken (Costco size)
Add Kluski noodles-boil for 16 min.
Salt & Pepper to taste (1-2 t. salt, 1/2 t. pepper)
wa-la
serves 6-8

I like this soup "thick" and sometimes do 1 1/2 bags of Kluski. But you may want to increase your broth too.
This meal tastes great the next day too. Mmmmm!!

Carrot bisque

 

Ok, I know this sounds weird but it is so good that my kids wanted to have it for breakfast the next morning!

I'm told this recipe freezes well so you could easily double or triple or even quadruple this recipe and freeze it for later.

3 c chicken broth
1 c chopped onion
2 c chopped carrots
1 t crushed basil
2 T parsley (use less if using dried parsley)
4 T butter
4 T flour
1 t salt
dash of pepper
2 c milk

Bring broth, veggies, and herbs to a boil in large pot, then simmer for 15-20 min. Cool slightly and blend in a blender or with a hand blender until mostly smooth (slightly textured).

In the same pot (now empty), melt butter. Stir in flour, salt and pepper. Stir for about a min. Add milk all at once. Whisk until thickened. Add blended carrot mixture and simmer for a few min. before serving. Great for a light supper with a crusty loaf of bread.

Tomato Basil Parmesan Soup

Two thumbs up on this baby! Easy crockpot recipe

White chili

 

4 15oz. cans white beans(Navy or great white beans)
1 lg. onion, chopped
1 lb. cooked, diced chicken (I used three lg. chkn. breasts)
1 7oz. can diced green chile's
1 t gr. cumin
3 t dried oregano
4 garlic cloves, minced
1 1/2-2 c sr. cream
1 c grated mont. jack cheese
1 T chopped cilantro
1 chopped tomato (garnish)

*Sautee onions in a little oil, add chicken, stir. After 5 or so min. add garlic, gr. chile's, cumin, oregano, and chicken and onions to the beans in a pot. Simmer for 15 min. If it's too thick for you at this point you can add up to a cup of water. Once simmered for 15 min. take off heat and add cheese, sour cream, and cilantro. Stir until melted. Garnish with tomatoes. This is a yummy, creamy alternative to regular chili. By the way, for those of you worried, you can find those white beans by the other beans in the canned bean section. They're not hard to find.

Creamy Corn Chowder

I love this time of year primarily because its COMFORT FOOD season!  Yummy.  Here is a warm, creamy and healthy soup to warm you on those cold days!  -Stef

Creamy Corn Chowder
Recipe by Our Best Bites

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)


Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Because, you know, if there's anything a perfectly healthy bowl of soup (it's only 3 Weight Watchers points!) needs, it's some extra bacon and cheese!


Serves 6-8.