Chicken Noodle Soup

My sister got this from a friend, passed it on to me and it is too yummy not to pass on to all of you! It is the best chicken noodle soup I have ever had! Isn't it perfect soup weather right now too?!

Chicken Noodle Soup
(Charmayne Orton)

-cook 4 half breasts and shred to the size you like (I used rotisserie chicken)

1 Tbsp. butter
lrg. onion chopped
5-6 cans chicken broth
1 can cr. of chicken soup
7 stalks chopped celery
6 med. carrots chopped
1 tsp. pepper
touch of salt
~ 4 cups of the dried wide homestyle noodles (Do not use egg noodles) I've seen them called Mrs. Miller's Homemade noodles at Woodman's I believe. (I couldn't find these so I used Trader Joes Egg Pappardelle Pasta (shown above) and just broke them into smaller pieces....So yummy!)

Melt butter in pot and sautee onions. Stir in broth, carrots and celery. Cook for 10 min and add chicken, soup, noodles, and seasoning. Bring to boil. Reduce and simmer 45 min stirring frequently. When ready to serve, add 1 cup sour cream and 2 cups sharp cheddar cheese.

(honestly, I don't think you need the sour cream and cheese...BUT it does make it super delicious and creamy!)

Creamy White Chicken Chili

Creamy White Chicken Chili

1 lb chicken breast, cut into small cubes
1 medium onion, chopped
2 cloves garlic, minced
1 T olive oil
2 cans great northern beans
1 can chicken broth
2 cans green chilies, chopped
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
½ c. whipping cream
1 c. sour cream

Sauté cut up chicken, onion and garlic in oil until chicken is no longer pink. In a large pot add cooked chicken, beans, broth , chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

Crock Pot Chicken Tortilla Soup

This is really easy & really good. I got this recipe from 'Real Mom Kitchen'



Crock Pot Chicken Tortilla Soup

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
1 C milk
2 boneless chicken breasts

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.

That is how the original recipe reads. I did it a little different. I put my chicken Breast in first & let them cook for about an hour. Then I added everything else, mixed it together, & let it cook (I cooked it on high for only 3 hours).

Cheesy Potato and Corn Chowder

It's the time of year for soup, and this is one of my favorites!

Cheesy Potato and Corn Chowder

Ingredients:

2 tablespoons margarine or butter

1 cup chopped celery

1 cup chopped onion

2 (14.5 ounce) cans of chicken broth

3 cups peeled and cubed potatoes (I use red potatoes and never peel them)

1 can corn (I use 2 small cans of vacuum packed corn)

1 (4 ounce) can diced green chilies

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican style processed cheese

(I also usually add chicken)


Directions

1. In a large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20-25 minutes or until potatoes are are soft, stirring occasionally.

3. Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until the cheese is melted.

4. Serve and enjoy!

Chicken Tortilla Soup

Okay, honestly this is the BEST Chicken Tortilla Soup... EVER. You have to try it.

1 Large can green enchilada sauce

1 small can diced tomatoes

2 teas. chicken bullion granules

1 can black beans

1 can pinto beans

1 can corn

2 Large frozen chicken breasts

a couple forks full of nacho jalapenos (maybe like 10-15 jalapeno slices, it depends on how spicy you like it)

1 teas. cumin

1 teas. oregano

1/2 medium onion, chopped

2 teas. garlic (in the jar)

Saute onion and garlic in olive oil. Add everything to crockpot, cook on low for 6-8 hours. Shred chicken. Serve with tortilla chips (or fry your own tortilla strips), cheese, CILANTRO (a must), sour cream, or whatever you like.