Creamy Chicken Noodle

Last week we had a jacket-weather day. First time in months! I made a delicious homemade soup that I'd like to share with you!

CREAMY CHICKEN NOODLE SOUP

1 tsp salt

1/2 tsp pepper

1 qt + 1 cup chicken broth or stock

4 oz egg noodles

1/2 c butter (I used 1/4 cup)

3/4 c onion, chopped

3/4 c celery, chopped

3/4 c carrots, chopped

2 T flour

1 qt milk, warmed

1-2 cups chicken, cooked and diced

1 can cream of chicken

1 tsp parsley

Add salt and pepper to chicken broth. Bring to boil and add noodles. Cook until tender. In a different pan, add butter, 1 cup chicken broth and vegetables. Cook until veggies are tender. Add flour to veggie mixture and stir until smooth. Cook for 5 mins on low. Add flour mixture to noodles and broth. Add chicken and cream of chicken. Cook until thick, stir occassionally. Salt, pepper and parsley to taste. Enjoy!

Also kid-friendly!

Birthday Week

This week is my birthday. Number 27. I don't know if I'm ready for it, but I am ready to celebrate. Benj is taking me to the Cheesecake Factory and I cannot wait! I'm sorry to say it, but out of all the meals I'm "making" this week, I'm most looking forward to Friday when I don't have to cook and I can devour a whole slice of heaven. The question is, what kind should I get?

MONDAY - Mexican - Thai Chicken Burritos

TUESDAY - New - Grilled Steak and Roasted Vegetables

WEDNESDAY - Chinese - Wok Steak

THURSDAY - Italian - Rotini with Spicy Meat Sauce

FRIDAY - Date Night - Cheesecake Factory

SATURDAY - Soups On! - Clam Chowder

SUNDAY - Traditional - Family Dinner

Dad's Famous Clam Chowder

It really is the best you will ever it. I promise.

3-4 cans (6.5 oz) chopped or minced clams

1 cup finely diced celery

1 cup finely diced onion

1 cup finely diced carrots

2 cups diced red potatoes

3/4 cup flour

1 quart milk

1/4 cup butter

1/4 cup canola oil

1 teaspoon salt

ground pepper to taste

Drain liquid from clams and pour over vegetables. Add just enough water to barely cover and then cook until vegetables are tender.

While vegetables are cooking, heat milk in microwave until wave and then add butter with canola oil in large saucepan. Over medium-low heat, add flour slowly to melted butter and whisk until well blended. Add milk slowly, stirring constantly until mixture is smooth and thickened.

Add vegetables (do not drain), clams, and salt and pepper. Heat chowder (slowly stirring) until it just starts to bubble. Serve with crackers or sourdough bread.

Bring on the Heat

When I say heat I mean temperature. It's cold outside!

MONDAY - Mexican - Beef Tacos

TUESDAY - New Night - Beef Stroganoff (still haven't tried it!)

WEDNESDAY - Seafood - Baked Salmon with Broccoli

THURSDAY - Italian - Spaghetti Pie and salad

FRIDAY - Date Night

SATURDAY - Soups On! - Chicken and Wild Rice Soup (See Below)

SUNDAY - Traditional - Baked potatoes with Chili

Chicken and Wild Rice Soup

1 (6-oz) Uncle Ben’s Long Grain & Wild Rice Mix
1 T. Olive Oil
1 ½ c. red onion, chopped
1 c. celery, chopped
1 c. carrot, chopped
2 cloves garlic, minced
1 pkg. mushrooms, quartered
¼ c. flour
½ tsp. tarragon
¼ tsp. thyme
2 c. water
2 T. cooking sherry (or red wine vinegar)
2 (15-oz) cans chicken broth
1 (12-oz) can evaporated milk
3 c. chicken, cooked & shredded

Prepare rice according to package direction; set aside. Sauté onion, celery, carrot, garlic, and mushrooms in olive oil for 6 minutes. Add flour, tarragon, and thyme, cook for 1 minute, stirring constantly. Add water, sherry, broth, and milk. Return to a boil. Reduce heat and simmer for 20 minutes. Stir in cooked rice and chicken. Cook until heated through.