Creamy Chicken Noodle Soup

So.... I'm back!  I know, I know, it's been forever. FOR-EV-ER.  Well, I'm sorry.  I had my first baby and life got a little crazy.  Needless to say, there were a lot of things that took the back burner while I figured out this whole being a mom thing.  I'm sure many of you have made the transition to having kids.  It's a little overwhelming at first - there are so many products to weed through before the baby comes, sleepless nights, learning how to do everything with one arm, spit up, drool, crying, feeding, changing - it's busy, that's for sure!  But, I seriously love it.  Whenever she smiles and laughs it melts me a million times over.  I love, love, love it!  So, now that I'm adjusted, I'm excited to start things up on the blog again and trying more recipes.

The one I'm posting for you today is AWESOME!  I love soups in the fall and winter, and this one is classic.  Can you agree with me that homemade soups completely beat out canned??  I mean after making this chicken noodle, there is no way I could go back to plain old canned chicken noodle soup.  We love to have this soup creamy style, but if you prefer to have regular chicken noodle - you can just leave the cream sauce out.  Enjoy!

How was the adjustment to your first baby?

What is your favorite soup?

Printable Version

Ingredients:
2 boneless, skinless chicken breasts
1 teaspoon celery salt
1 onion, chopped
5 cups water
1 teaspoon chicken boullion
4-5 large carrots, sliced
1 teaspoon onion salt
4-5 celery stalks, sliced
2 teaspoons salt 
8 ounces Rotini (spiral) pasta

Cream Sauce
6 tablespoons butter
1/2 cup flour
2 cups milk

Directions:
1. Boil all ingredients (except cream sauce ingredients) for 1 hour.
2. When chicken is tender, remove from broth and shred. If the liquid has reduced too much you can add some more water at this point.
3. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.
4. Start the cream sauce by melting butter in large sauce pan. Whisk in flour, stirring constantly.
5. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper.
6. Add cream sauce to broth/noodle mixture.

Source: Adapted from Real Mom Kitchen

Broccoli Cheese Soup

Who doesn't love a good bowl of homemade soup in the winter??  I for one, just LOVE them!!!  We are about to have a winter storm roll in tonight, which set the stage perfectly for a delicious, warming bowl of soup :)  If you happen to have any bread bowls to enjoy this soup with, even better!!!  Enjoy!

Printable Version

Ingredients:

1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced
1/3 cup flour
1/4 cup butter
Pepper to taste
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed broccoli

Directions:

1.  Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. 

2.  Heat milk in microwave for 1-2 minutes. 

3.  In a separate, medium-sized pot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. 

4.  Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli.  

Source:  My Kitchen Cafe

Zucchini Ricotta Bake

I'm excited to present this recipe to you!!  As I mentioned earlier, I love Italian food.  I thought it might be fun to try a new, veggie lasagna style dish and came across this yummy recipe! :)  Make sure you have some good old french bread on the side, and you will have yourself a delicious meal.  Enjoy!

Printable Version

Ingredients:
2 pounds zucchini
1 (15 ounce) package ricotta cheese
1 egg
1/2 cup dry bread crumbs, divided
5 tablespoon grated parmesan cheese, divided
1 tablespoon parsley
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon pepper
1 jar (28 ounces) spaghetti sauce
1 1/2 cups mozzarella cheese, shredded

Directions:
1.  Cut zucchini lengthwise into 1/4 inch slices.  Steam for 5-6 minutes or until tender.
2.  In a large bowl, combine ricotta, egg, 3 tablespoons bread crumbs, 3 tablespoons parmesan, parsley, oregano, basil, and pepper.  Set aside.
3.  Spread 1/3 of spaghetti sauce in a greased 13 x 9 inch baking dish.  Sprinkle with 2 tablespoons bread crumbs.  Cover with half of the zucchini, then ricotta mixture and mozzarella.  Repeat layers of sauce, zucchini, ricotta mixture, and mozzarella.  Sprinkle remaining bread crumbs and mozzarella over the top.
4.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 15 minutes longer.

Broccoli Bacon Salad

Once in a while I need to eat my vegetables with some pizazz :)  I got this recipe from a family member of mine, and it is SO good!  This salad makes me want to eat my broccoli.  If you need a delicious vegetable or salad to go on the side of any meal, this one is definitely a good choice :)  Enjoy!

Printable Version

Ingredients:

8 slices bacon, cooked
4 heads broccoli, chopped
1/2 cup fresh parmesan cheese, shredded
1/2 cup craisins or raisins (optional)
1/2 large red onion, chopped (optional)

Dressing:

1/4 cup red wine vinegar
2/3 cup mayo
1 tsp fresh lemon juice
1/8 cup white sugar
1 tsp ground black pepper
1 tsp salt

Directions:

1.  Crumble the bacon into small pieces.  Combine bacon, broccoli, cheese, and onion in a large bowl.
2.  In a small bowl, combine sauce ingredients.  Toss sauce with salad until mixed well.
3.  Refrigerate until ready to serve.  Add craisins right before serving.

*Hint:  If you are planning on having this salad a while after you make it, it doesn't keep very well in the fridge.  I would wait to mix the dressing in with the rest of the salad until ready to serve.

Creamy Vegetable Soup

I love how warm soup can taste SO good on a cold, fall day.  It's definitely been getting a lot cooler here as fall is settling in.  This is a really great soup with of course....cheese :) and lots of delicious vegetables.  I don't know if any of you know what I mean when I say that I can't wait for a kitchen that actually has some natural light coming in....but, just so you know, someday, my pictures will have natural light in them :)  Until then, cozy up and enjoy some delicious, creamy, cheesy soup.  MMMMMM.

Printable Version

Ingredients:

4 carrots, peeled and sliced
6 celery stalks, sliced
1 onion, diced
4-6 potatoes, cubed
1 bunch broccoli, chopped
2 cups chicken broth
1/4 cup butter
1/4 cup flour
4 cups milk
16 ounces Velveeta cheese, cubed

Directions:

1.  Boil carrots, celery, onion, potatoes, and broccoli in water until tender (about 10-15 minutes).
2.  In another pot, melt butter over medium heat, then stir in flour until smooth.  Whisk in about 2 1/2 cups of the milk until sauce thickens and boils.
3.  Add chicken broth, vegetables, cheese, and remaining milk to sauce.  Cook until cheese melts and sauce thickens.

Source:  Creations by Kara