Homemade Chicken Noodle Soup!

Homemade Chicken Noodle Soup!

Soup brings back some funny memories of when my friends and I would try to make our own soup! Surprisingly enough when we made it, it turned out pretty good! Although, now,  I would probably think there was WAAAYYY too much salt haha! Here in the central coast of California the weather has gotten cold and cloudy. Last night I decided to make my own Chick Noodle Soup. I had it for lunch with my husband today! He said it would go well with a Grilled Cheese Sandwich! Here is how I made my own Chicken Noodle Soup.

INGREDIENTS:

1. 1 or 2 cups of Egg Noodles.
2. About 1 tablespoon of Butter.
3. 1/2 or 1 cup of chopped Celery.
4. 1/2 or 1 cup of chopped Carrots.
5. 1/2 lb of cooked, and cut up Chicken Breasts.(I just cooked the chicken in a skillet)
6. 1/2 teaspoon of Basil.
7. 1/2 teaspoon of Oregano. 
8. Salt and Pepper to taste.
9. 4 cans (14.5 oz.) of Chicken Broth.
10. 4 cans (14.5 oz) of Vegetable Broth.

For the Chicken and Vegetable Broth I used Trader Joe's Organic kind. Both of them are 32oz. each and under 2 dollars. If you don't use it all, you can just stick them in the fridge until you need it. And, yes, my celery and carrots were also organic. I try to choose the healthier choice when I can.

DIRECTIONS:

    In a large pot over medium heat, put in your chopped celery and butter. Cook until tender.(5 minutes) Pour in chicken and vegetable broth and stir in chicken, carrots, basil, oregano, salt, pepper, and noodles. Bring all this to a boil and put your heat on low and simmer for 20 minutes.

When I made this I just eyeballed the measurements. This should be pretty exact. You can always add more or less depending on how you like your soup.

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Chicken and Rice Casserole

Chicken and Rice Casserole!

My grandma use to make this all the time! This brings back one specific memory from when I was little and I lived in New Mexico. One day is was just me and my dad at home. We were going to go on a bike ride with some neighbors but I got hurt, so we stayed home and he made me this. That's what I think of every time I make this.

INGREDIENTS:

1. 2 cups of Rice. (you can use minute rice, wild rice..any kind you want)
2. 2 cans of Campbell's Cream of Chicken Soup. (I use the 98% less fat kind)
3. 1 cup of Milk and 1 cup of Water. (These are my families measurements but I use 3/4 milk and 1/3 water because its too soupy if I do it the other way when it is just the two of us)
4. 3-4 Chicken Breasts, boneless.
5. A Casserole Dish or a 13x9 dish.

DIRECTIONS:

1. Put the 2 cans of soup, milk, water, and 2 cups of rice into the dish and mix together well. (I use a whisk)
2. Put in your chicken. Place them to where it starts to be covered by the other ingredients.
3. Preheat your oven to 350. Cook for 30 minutes.

This is really good with steamed broccoli and melted cheese. We also steam Asparagus with it too at times. If you want to know how to steam fresh Asparagus Click--> HERE <--

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