Homemade soup noodles

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I found this recipe online and am so grateful I did because this is literally comfort food at its best.  I've made them several times now and have finally perfected them.  I make my dad this chicken noodle soup (minus the actual chicken) with these noodles about once a month and this last batch was the best so far, so I really have figured out some tricks that I'll share with you as I go along:

{What you need}

4 eggs

6 Tablespoons melted butter, cooled

2 1/2 cups flour

1/2 teaspoon baking powder

2 teaspoons salt

In a countertop mixer (or you can do all of it by hand), whisk together eggs and butter.  In a separate bowl, whisk all the dry ingredients together.  Gradually add in the flour mixture to the egg mixture and keep mixing with the dough hook until the dough becomes stiff and all the dry ingredients are incorporated from off the bottom of the bowl.  Mix together for a few more minutes to make sure everything is blended well.  Divide dough into three sections.  On a lightly floured surface, roll each piece of dough out to about 1/16 of an inch thick (or however thick you would like).  Place each sheet of dough onto a cloth and set aside for 30-45 minutes to dry out partially.  Once they are dried a little, roll each sheet into a loose spiral and cut the noodles however thick you would like with a sharp knife.  You can also not roll them up and just eyeball cutting straight lines, as I find it takes a little while to unroll each noodle if you do roll the sheets up.  Totally your preference.  Once all your noodles are cut, place them in a single layer to dry out for one more hour.  Once they are dry, boil them in water that is separate from your soup for 7-10 minutes. I boiled them in my soup broth in the past and found that the melted butter dilutes the soup flavor and makes it taste weird.  Once they are boiled, then I add the cooked noodles to the soup as a last step in the soup prep.  This keeps the integrity of the flavor in both the soup broth and the noodles, and let me tell you, it is some awesome flavor!!

*These noodles would also be great with any type of stroganoff or creamy pasta recipe!

inspired from this original recipe from allrecipes.com

Chicken Corn Chowder

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My new favorite healthy soup recipe!  This stuff hit the spot big time this past week as we had our first snow here in the valley.  And at only 7 WW points plus per cup, it kept me full for a few days after, too, with the leftovers.  Love this stuff!!  John even loved it, too, and said it didn't taste "healthy" at all:).

{What you need}

1 TB butter

1 small chopped onion

1 cup chopped carrots

1 can diced green chilies

2 TB flour

3 cups milk

2 cups cooked chicken, cubed

1 can corn

1 can creamed corn

1/2 tsp dried thyme

1/4 tsp red pepper flakes

1/2 tsp salt

Melt butter in a large pot over medium heat.  Add onions and carrots.  Cook until carrots are tender-crisp, about 10 minutes.  Add flour, cook while continually stirring for one minute.  Slowly add milk and stir until slightly thickened.  Incorporate the remaining ingredients, and stir until heated through.  Top with sour cream or mozzarella cheese (will add to the points value, though).

inspired by this recipe

Baked Potato Soup

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• 
  
• 
  
• Drooling!!!  This is my favorite baked potato soup recipe, EVER!  Made it for a shower last week and it was a raving hit.  And it's even better the next day!!

• {What you need}
• 
  
• 9 baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups whole milk
• 1/2 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 cup bacon bits
• 4 green onions, chopped
• 10 ounces shredded Cheddar cheese
• 1 (8 ounce) container sour cream
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• Prick potatoes with a fork, cover in tin foil and bake at 400 degrees for about 1 hour, or a little longer.  Scoop out the flesh and reserve in a bowl.  While potatoes are baking, in a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potato flesh, salt, pepper, and most of the cheese.  Cook until thoroughly heated.  Stir in sour cream and heat through. Serve topped with bacon, onions and remaining cheese.

Original recipe here.

Taco Soup

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Such an easy recipe.  We had pretty much everything on hand already, and it all came together quite nicely for an impromptu dinner party.  It was a major hit, everyone went back for at least seconds!

{What you need}

2 pounds ground beef, browned with the fat drained

3 cans stewed tomatoes

2 cans kidney beans

2 cans garbanzo beans

1 can pinto beans

2 cans corn, drained

1 can green chilies

1 packet taco seasoning

1 packet ranch dressing mix

1 Tablespoon onion powder

1 cup water

{toppings}

sour cream

shredded cheese

tortilla chips

guacamole

Combine all ingredients {including the juices of the canned beans--don't drain them} and heat on medium-high until heated through.  Add more water if you want it "soupier."  We served it with this cornbread, this honey butter, this fruit dip, and an assortment of fruits for dipping.  It was such a great meal!

Turkey Rice Soup

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My beautiful MIL made this for dinner the other night and I couldn't help but have two bowls.  And I STILL woke up and weighed less than the morning before.  So filling, but still so light.  And so EASY!!

{What you need}

about 32 oz. cooked shredded turkey

5 carrots, sliced

1 stalk celery, sliced

1 onion, chopped

2 quarts water

4 chicken bouillon cubes

1 {10 3/4 oz} can cream of chicken soup

1 teaspoon basil

pepper to taste

2-3 cups uncooked rice

In a large pot, boil rice, veggies, bouillon and water together for 20 minutes.  Add turkey.  Add cream of chicken soup, basil, and pepper and bring to a boil again.  Cook 5 more minutes and you're set!


Adapted from this recipe.


{6 WW Points Plus per cup}

Creamy Baked Yam Soup

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I was nervous that this soup wouldn't turn out, because I sort of created this recipe by myself {inspired by this recipe that i came across on pinterest}. . . but it seriously changed my life and the lives of the rest of my family who partook! And the best part? IT IS INCREDIBLY HEALTHY!!!!! AND EEEEAAAAAASSSSYYYYYYYYY!!!!! Perfect for the upcoming fall season, and delicious enough to entertain with and blow the minds of even the toughest critics. {yields 4 quarts}

{What you need}

5 pounds yams, cleaned and diced into 1/2 inch cubes, keeping the skin on

1 medium yellow onion, diced

10 cloves of garlic, whole

8 cups chicken broth

8 oz. full fat cream cheese

8 oz reduced fat cream cheese

1 Tablespoon seasoning salt

Combine yams, onion, garlic, broth, and seasoning salt in a 6 quart slow cooker.  Cook on high for 5 hours or until yams are cooked through.  Next, puree the cooked yam mixture and the cream cheeses in batches in either a food processor or blender until it is all incorporated.  Serve with diced green onion, a little sour cream and shredded cheese, if desired.  We had it with whole wheat rolls, too.  Amazing!!!!  

Chicken Noodle Soup

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It's cold and flu season in the Beehive State right now and this soup is just the ticket to feeling some relief.  I gave some of this to a co-worker who was under the weather last week and she loved it!  It's not bursting with chickeny flavor, just has a clean, wholesome taste and weight to it.  I absolutely love this recipe.

{What you need}

4 chicken breasts

5 carrots, sliced

1 stalk celery, sliced

1 onion, chopped

2 quarts water

4 chicken bouillon cubes (or 4 teaspoons granules)

1 (10 3/4 oz) can cream of chicken soup

1 teaspoon basil

pepper to taste

1 cup frozen peas (optional)

noodles of choice, cooked, as much as you want (I load it with them)

Boil chicken in water for 20 minutes and cut into small pieces.  Boil veggies, bouillon and water together for 15-20 minutes.  Add chicken.  Add cream of chicken soup, basil, and pepper and bring to a boil again before adding noodles and peas.  cook for 5 more minutes. Enjoy!

(Compliments of Favorites)

Carrot Ginger Soup

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John took me to the cutest little hippy diner last night for our date night and we had this amazing soup.  I looked up the recipe right when we got home and found this one, rated 5 stars from The Food Network.  This will surely be a fav in our fam for years to come.  Plus it's snowing in our town right now, and it's the perfect ticket for warming the cockles.  Such a great, unique combo of flavors.

{What you need}

2 Tablespoons butter

2 onions, peeled and chopped

6 cups chicken broth

2 pounds carrots, peeled and sliced (chopped mini carrots do, too)

2 Tablespoons fresh ginger, grated

1 cup whipping cream

salt and pepper (white pepper is best)

sour cream

parsley sprigs for garnish, if desired

In a large pan, saute onions in the butter until onions are translucent and limp.  Add broth, carrots, and ginger.  Cover and bring to a boil.  Reduce heat to low and simmer until carrots are tender when pierced.  Remove from heat and transfer to a blender.  Do not fill the blender more than half full.  Do this in batches if you need to.  Cover the blender and put a towel over it.  Be careful when blending hot liquids in a blender as the liquids can spurt out and burn you.  Pulse the blender to start and then puree until smooth.  Return the soup to the pan and add the cream and bring to a boil, stirring constantly.  Salt and pepper to taste.  Add the sour cream and parsley right before serving.

Creamy White Chili

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Happy Halloween!! My mom would make this delicious chili for us on Halloween when we were kids.  We've also made it for baby blessings, showers, and big family get togethers.  It's go a great clean taste and doesn't leave you feeling heavy like some chilies do.  Perfect for the colder months!

{What you need}

2 lb. boneless chicken breast, cut into small cubes

2 medium onion, minced

3 tsp. garlic powder

2 tbs. vegetable oil

4 cans Great Northern beans, rinsed and drained

2 cans (14.5 oz ea.) chicken broth

2 cans (4 oz ea) chopped green chilies

2 tsp. salt

2 tsp. cumin

2 tsp. oregano

1 tsp. pepper

1/2 tsp. cayenne pepper

2 cup sour cream

1 cup whipping cream

Monterey jack cheese for topping

In a large sauce pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasons and bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and whipping cream.  Serve immediately, topped with cheese.

Compliments of Jackie Durrant

Chicken Corrn Chowder with Sweet Potatoes

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This one comes from my sister Andee.  Perfect for the colder months.  The Jiffy mix really adds something special!  Who'da thought??  A very delicious soup! 

 

{What you need}

3 cups 2% milk

1 (8.5 oz) box Jiffy corn muffin mix
2 T. butter

1 onion, chopped fine

3 garlic cloves, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

2 quarts chicken broth

2 small chicken breasts, cut into 1/2 " cubes

2 large sweet potatoes or yams, peeled and cut into 1/2" pieces

1 cup shredded Monterey Jack Cheese

3 cups frozen corn (not thawed)

1/2 cup chopped fresh parsley (or 2 Tb dried parsley)

salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.



Crock Pot Beef Stew

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This is the easiest stew ever, and it is so hardy and delicious! Perfect for fall! You can load it chalk full of all your favorite stew veggies. Next time I make it I'll put sweet potatoes in it, onions, and maybe some squash. Oh and of course loads of mushrooms. I told John the other day that my headstone should read "That would be better with mushrooms." I say that about practically every recipe. This recipe comes from a great cookbook, The Essential Mormon Cookbook.

{What you need}

1 pound beef stew cubes

4 carrots, sliced

4 medium potatoes, cut in large chunks

1 (1-oz) package dry onion soup mix

2 (10.75-ounce) cans cream of mushroom soup 

(you could get light soup to make the stew healthier)

1 (8-oz) can tomato sauce

1 (10-oz) package frozen green peas

Mix all liquid ingredients in a medium bowl. Add all ingredients to a slow-cooker and cook on low for up to 12 hours.

Mama Henrie debuted (who'd a thought that's the past tense spelling of debut?!?!) this on Sunday and everyone looooooved it. I'm not even huge into stew, and this rocked my world.

Tomato Tortellini Soup

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My beautiful and talented sister Andee made this soup the other day and I snuck a taste--It blew my mind. I stole the recipe from her, modified it a wee bit, and I think it is my new favorite soup. It's delicious!! And once the tortellini was cooked it took literally less than three minutes to throw everything together. You really can't get any easier. It's great for busy nights, and you can make a ton at a time and have it for lunch for the rest of the week! It tastes even better the next day, believe it or not! And with Fall just around the corner, this will be perfect for you and your family when you feel it's time to get your soup on.

{What you need}

1 package frozen cheese tortellini

1 family size can (16 oz I think) of Campbelle's Tomato Soup, undiluted

1 cup vegetable broth

1 cup milk

1 cup half and half

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/4 teaspoon salt

1/2 cup shredded Parmesan cheese

Cook tortellini according to package directions. While the tortellini is cooking combine the soup, broth, milks, and seasonings in a large pot. Heat through, stirring frequently. Drain the tortellini and carefully add it to the soup. Stir in the cheese. Enjoy!

Keeps great in the fridge!