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

Asian Slaw

My coworker Patti brought this in for a retirement potluck lunch and I fell in love with it immediately and it's so easy! The almonds and ramen give it a nice crunch!

Recipe:
1 lb bag of coleslaw mix
1 pkg of ramen uncooked, crushed-any flavor (I like beef best)
4-6 green onions, chopped
1 pkg (1/2 cup) slivered almonds
2 Tbs butter
1/4 cup sugar
1/4 cup vinager
1/2 cup veg oil
soy sauce

In a small saucepan melt the butter and brown the almonds on high. Be really careful it burns fast! As soon as I see it browning I take it off the heat and place them in a separate bowl. They will keep sizzling.

In a large bowl toss coleslaw mix, crushed ramen (I just crush it with the palm of my hands on the counter in the package before I open it), chopped green onions, and slivered browned almonds.

Dressing: In a shake container-if you don't have one, use a bowl and wire wisk, shake/wisk sugar, vinager, oil, packet of ramen flavoring, and 2 shakes/squirts of soy sauce.

Pour dressing over salad mixture and toss again, evenly destributing dressing in salad mixture.

This is ready to eat immediately, no waiting!

I would say this would serve 4-6.

Easy Sante Fe Soup

Just throw the cans together and boil!

This is hubby and my favorite soup with a little heat. The more sour cream, the more creamy it gets and the less spicy it is (not that its really spicy).

This recipe we got from the Denver Post newspaper a while ago and not sure the source.

Recipe:

1-14.5 oz can Kuner's Tomatoes in juice (chopped), undrained
1-14.5 oz can Kuner's Tomatoes w/Jalepenos, undrained
1-15 oz can Kuner's Whole Kernel Corn, drained
1-15 oz can Kuner's Chili Beans, undrained *we use the Hot Chili Beans sometimes*
1-15 oz can Stokes Southwestern Red Chili *our grocery store only carries Stokes Southwestern Green chili, so that is what we use in our soup*
-12 oz or 15 oz can of Cooked Diced Chicken, drained - optional
Shredded cheese
Sour cream

Add all ingredients in a large cooking pot. Heat to a boil then reduce heat to simmer for about 3 minutes. Spoon soup into bowls and top with shredded cheese and sour cream if desired.

Yumo-Orchard Chicken Salad

Super easy chicken salad!

Just chop a few ingredients, boil the pasta, shred a rotisserie chicken, stir in the dressing and done!

I used a bit less pasta then the recipe called for. I thought that the pasta would overpower the other ingredients-I thought right for my taste. Since I used less pasta I used one bottle of coleslaw dressing.

My husband LOVES this with Italian Red Pepper salad dressing drizzled on top. I tried it with a creamy poppy seed dressing to give it a little more sweet taste. Yummy Yumo!

Recipe:
http://www.craft-o-maniac.com/2012/03/yumo-orchard-chicken-salad.html

Frankie Marshmellow Pops

I thought these would be cute to make and yummy to eat. It was super easy! I went to work with them and got a lot of complements.

Recipe:
http://www.craft-o-maniac.com/2010/10/craft-o-maniac-monday-link-party-with.html