Home Made Chicken Noodle Soup

Yesterday one of our awesome Facebook Fan's asked if we have a great chicken noodle soup recipe, and the answer is YES!
The recipe comes from my sweet cousin CarolLee, who lives in Midway Utah (in the Wasatch Mountains close to Park City).

CarolLee and her husband Rick

A couple of years ago my mom's side of the family got together and created a wonderful cookbook with our family recipes, as well as the wonderful, treasured recipes from our moms and grandmother.
This particular recipe is divine!

HOME MADE CHICKEN NOODLE SOUP

Noodles:

2 large eggs

1 c. flour

1/4 tsp. salt

In a small bowl beat the eggs with a fork. Add in the salt and flour.  Mix until a ball starts to form on the fork (dough should be stiff).  On a floured surface roll the dough into a rectangle shape, until the dough is very thin. Sprinkle the top of the dough with flour and then cut into 1/2 strips vertically. Leave the noodle strips on the work surface to dry and develop a slightly crusty layer, while you prepare the soup (just before placing the noodles into the soup you may want to cut the strips into shorter lengths to suit your preference for noodle size).

Soup:

6 c. water

2 c. chicken, cooked and shredded or diced

2 c. chicken broth

2 cubes chicken bouillon

3 Tbsp. fresh or dried parsley, chopped

1 c. celery chopped

1 c. carrots, grated or finely diced

1 (15 oz.) can corn, undrained

1 Tbsp. celery salt

Salt and Pepper to taste.

In a large stockpot combine the water, broth, bouillon and spices. Bring to a boil. Add the celery and carrots, and simmer until the veggies are just tender. Slowly add the noodles a handful at a time stirring in to keep them from sticking together. Simmer and additional 10 minutes. Add the cooked chicken and the can of corn, then cover and simmer for 15-20 minutes.

This is a very yummy soup, and it seems to get even better the next day.

NOTES:  My family do not like corn, so I just leave it out of the recipe. We also like a thicker noodle, so I don't roll my dough super thin.  However if you want thicker noodles, you will need to increase the final simmering time to make sure the noodles are cooked through. I usually simmer for about 30 min.  Just test the noodles by taking a bite of one and if you like it, then it's done!

Fabulous Tortilla Roll-up's

One of my favorite recipe's, I use the filling in all sorts of ways... Give this recipe a try, you will soon find yourself using it for everything like I do!

My Basic Tortilla Roll-up

1 (8 oz.) pkg. cream cheese, softened

1 (8 oz.) container sour cream

3-4 green onions, sliced thin, using both the green and white portion

1 (7 oz.) can diced green chili's, drained

1 small can chopped olives

1/2 tsp. seasoning salt

1/2 tsp. pepper

3/4 c. diced ham

8 flour tortilla's

In a medium mixing bowl combine the cream cheese, sour cream, sliced onions, green chili's, olives, salt and pepper. Using a hand mixer, blend on slow speed until well combined.  Fold in ham.  Lay out the 8 tortillas and divide filling equally among them.  Spread filling on 3/4 of the tortilla, then starting on the side with filling, roll up tightly, ending on then non spread side (you will notice that as your roll the filling spreads toward the dry side, and this is what you want). Place seam side down on a small baking sheet, cover loosely with plastic wrap and chill for several hours or overnight.  Slice and serve!

Notes:  I use this filling in stuffed cherry tomatoes, veggie wraps (minus the ham of course), as a filling for tea sandwiches, in mini cream puffs, as a celery stuffing, and as a quesadilla filling along with grated sharp cheddar cheese. Add a few dashes of Frank's hot sauce for some great zing. DIVINE!  Try adding cooked and shredded chicken along with lettuce and roll up. The possibilities are endless...
Additional Note: If using this filling for a hot dish, decrease the sour cream to 4 oz. or 1/2 c. measurement.

Terrific Tiramisu Cake

I am a fan of Tiramisu desserts, but it is more work than I generally dedicate to making a dessert...I'm lazy, what can I say?
Anyway, here is a recipe for a shortcut/easy Tiramisu cake that I think is really great.  Try it!

SHORTCUT TIRAMISU

Cake

1 box white cake mix

1 c. water

1/3 c. vegetable oil

1/3 c. brandy

(if you don't have brandy, try 1/4 c. water with 2 Tbsp. Vanilla extract as a replacement-excellent option!)

3 egg whites or whole eggs

Espresso Syrup

1 pkt. Starbucks instant coffee, Via Italian roast

1/2 c. boiling water

2 Tbsp. corn syrup

1/4 c. chocolate syrup or hot fudge sauce

Topping

1 (8 oz.) pkg cream cheese, softened

1/2 c. powdered sugar

2 c. whipping cream 

(I like to use heavy cream, but light works well too)

1 Tbsp. baking cocoa

Heat oven to 350 degree's.

Lightly coat the bottom only of a 9 x 13 baking dish with non-stick spray.  In a large bowl, beat the cake mix, 1 c. water, oil, brandy, and eggs white (or eggs).  Mix on medium speed for 2 minutes.

Pour mix into prepared pan, and bake as directed on the box.  Cook the cake for 15 minutes.

In a small bowl stir the instant coffee, boiling water,corn syrup and chocolate syrup.  Mix very well.

Pierce the top of the cake using a long-tined fork or skewer every 1/4 to 1/2 inch across the entire cake top.

Brush the cake with the espresso syrup until syrup is used up.  Let the cake completely cool for 1 hour.

In a medium bowl, beat the cream cheese until it is smooth and creamy.  Add the powdered sugar and continue beating.  Gradually beat in the whipping  cream, 1/2 c. at a time until well incorporated, then beat on high speed until stiff peaks form.  Spread on cake, and dust with cocoa powder.  Store in the fridge.

 

IT'S DELISH!

We're linking up with:

Beat the winter blues and indulge yourself!

Creamy Tomto Soup

Last evening I made my favorite comfort food meal. With cold weather all around us I thought it would be nice to re post one of my very favorite recipe's...

I have always had a bit of an obsession with Tomato Soup. When I was 9 years old I even begged my mother to make me  tomato soup for Thanksgiving dinner! I love tomato soup so much that back when I was a bride-to be my Aunt Peg gave me  48 cans of Campbell's Cream of Tomato Soup at a bridal shower!

So, even though this recipe didn't originate with Aunt Peg, it's one of my fast and favorite meals, and when I shared this recipe with her she was crazy for it too!

CREAMY TOMATO SOUP

1-(10 3/4 oz.) can condensed tomato soup

1-(15 oz.) can petite diced tomatoes

1-(8 oz.) package cream cheese, softened and cut into 8 pieces

1 small onion, finely diced

1/4 c. butter

1 1/2 c. milk

 In a large sauce pan melt the butter, add the diced onion and saute until onion is translucent.
  Add the condensed tomato soup, canned tomatoes, and milk.  
Heat until simmering.
  Add in the cubed cream cheese, return to a simmer and whisk until cream cheese is melted and completely incorporated.
Ready to serve!

NOTE:  The soup thickens significantly as it cools, so when reheating any leftovers you may want to add more milk.

This a very satisfying, creamy soup and it is the ultimate comfort meal if you serve it with 
my 30 MINUTE ROLLS,
QUICK CORN BREAD
or  these 
GRILLED CHEESE SANDWICHES FOR GROWN UPS

Originally posted 3/21/2010