Easy Rotisserie Chicken Noodle Soup

I found this recipe while craving rotisserie chicken... it's my favorite chicken. Chicken out of a can...bleh.... I changed a few things but I think it came out wonderfully and easier to follow then the "Quick and Easy Chicken Noodle Soup" recipe that got a 4 1/2 stars out of 5. The veggies are still a little firm in this recipe, the way I like it! My hubby says it's his new favorite-hard to compete with his mom's recipe. Original recipe says it serves 6. I would double the recipe and have too much then too little. Leftovers? Heck yeah!

Recipe:

1 tablespoon olive oil (or butter)

1/2 chopped onion (I accidently bought red onion and it was yummy yummy)

2 chopped celery stalks

2 carrots chopped

1-32 oz chicken broth

1-32 oz vegetable broth

1 rotisserie chicken breast pulled apart into small pieces OR 1/2 lb of cooked chopped chicken breast

2 cups dried egg noodles

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

seasoned salt and crush pepper to taste (I have found seasoned salt makes chicken noodle soup taste way better and crushed pepper tastes better then "pure ground black pepper" anyway)

 

Directions:

In a large pot over medium heat, add olive oil or melt butter.  Add onion, celery, and carrots. Cook until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, and pepper. I usually use seasoned salt after serving my own bowl.  Bring to a boil, then reduce heat and simmer 20 minutes before serving.

 

If you want your veggies more tender, in the beginning I would put a cup or two of chicken broth in with the vegetables, simmer for 10 minutes and then continue on with the directions.

 

Original Recipe: http://allrecipes.com/recipe/quick-and-easy-chicken-noodle-soup/

 

 

Easy Sweet Potato Casserole

I get a lot of people who like this recipe and you can do it with the pecan topping or just with marshmellows. My mom has been making this for Thanksgiving for a few years. Great for the holidays!


Ingredients:

3 cups mashed sweet potatoes (I use canned)

1 cup brown sugar

2 eggs lightly beaten

1 teaspoon vanilla

1/2 cup milk

1/4 cup melted butter (the original recipe calls for 1/2 cup but I reduced it because it is swimming in butter)

Pecan Topping:

1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1/2 cup chopped pecans (the original recipe calls for 1 cup, but it was way to much for my taste)

OR

Marshmellow Topping:
2-3 layers of mini marshmellows...one layer turns to mush.

Combine first 6 ingredients. Pour into a sprayed/buttered 1 1/2-2 quart casserole dish. Mix Pecan Topping ingredients together and sprinkle over top OR use mini marshmellows. Bake at 350 degrees for 30-40 minutes, until hot and browned (160 degrees).
Original recipe:
http://southernfood.about.com/od/sidedishcasseroles/r/bl90911u.htm