Creamy Chicken Noodle Soup

Sorry to all of you who read our blog more for the stories. I am pretty much storyless tonight. It just dawned on me that I told Mama I would post a recipe today and as I was winding down, getting ready for bed, I all of sudden remembered my promise.

Well, I suppose I can give a brief story about this recipe...

This soup was first made by my mother-in-law shortly after Brandon and I got married. We went to Thomaston to visit one cold, rainy, and, if my memory serves me correctly, snowy/icy weekend. My sister-in-law was sick as a dog and no one wanted to get out of the house, which made for a very lazy weekend. I can remember my MIL saying that she was going to make chicken noodle soup since Hallie was ill and the weather was cold and dreary. Admittedly, my first thought was "Chicken noodle soup--can you really beat Campbells'?!" Although I would never have said that out loud I now can admit that that's the opinion I formed before I even tried it.

After the soup was cooked and it came time to eat, I looked into the pot and had a second, very different thought. "Hmm, this doesn't look much like the canned chicken noodle soup I'm used to eating." Well, folks, my MIL proved wrong! In fact, it wasn't anything like Campbell's chicken noodle soup. It was ten times heartier and richer and mmm, mmm good!

Last night, another cold December night, I made and served this same soup to our Bible study group. It was just as delicious as the first time I ate it. Please try this recipe and I promise you won't be disappointed. And don't omit the lemon zest because you think it's weird...it adds a wonderful flavor and compliments the chicken and vegetables very nicely.

Creamy Chicken Noodle Soup
Kathy Berryhill

1 Tbsp butter or margarine
1 large onion
3 cups chopped cooked chicken (~3 large boneless, skinless chicken breasts)
3 (14 1/2 oz) cans chicken broth
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 (8 oz) pkg spaghetti, broken into 2-inch pieces (I used Garden Delight fettuccine as that's what I had on hand)
7 celery ribs, diced
6 medium carrots, diced
1 tsp poultry seasoning
1 tsp pepper
1 tsp grated lemon rind
2 cups milk
2 cups (8 oz) shredded sharp cheddar cheese

Melt butter in a Dutch oven over medium heat (I used a large pot.); add onion, and saute` until tender. Stir in chicken and next 9 ingredients; bring to a boil. Reduce heat, and simmer 45 minutes. Stir in milk; return to simmer. Remove from heat; let stand 10 minutes. Sprinkle each serving with cheese.
Yield:  12 cups

Enjoy!

Marie

Baked Potato Soup and Garlic Cheese Biscuits

        It hasn't always been so, but fall is my favorite time of year. It seems to me that the seasons of the year we enjoy somewhat follow the "seasons" of our lives. By that I mean, when we are babies and children, we are in the "spring" of our lives. As teenagers and young adults, in the "summer" of our youth. Middle age is alot like "autumn." And as seniors, it could be said when are in the "winter" season of our lives. I'm no philosopher...just thinking out loud.
        Now that I am in the "autumn or fall" of my years I find that I really enjoy the foods that taste so good when the weather turns cooler and meals become warmer and more substantial. I start thinking about stews, chili, spaghetti sauce, and casseroles. But, hands down, my favorite is soup!
        Many of you have a favorite soup recipe and probably have a potato one as well. This baked potato soup recipe is one I prepare often for lunch or Sunday night supper. It is a favorite to take to soup and sandwich suppers we have at church. Garlic cheddar biscuits are a wonderful accompaniment. If you need a little more to make it a meal, add a fresh garden salad.
         Soup and biscuits. It doesn't get any better than that!


Baked Potato Soup
   Double or triple ingredients to fit serving need

2 large or 3 meduim baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 oz) chicken broth
1 can (12oz) evaporated milk
Shredded cheddar cheese (optional)
Sliced green onions (optiional)
    Melt butter in large suacepan over medium heat. Add onion, cook and stir occasionally for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop pulp from one potato and mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally until mixture comes just to a boil. Peel and dice remaining potatoes and add to soup. Heat through. Season with salt and pepper to taste. Top each serving with bacon, cheese, and green onions if desired.
Yields 4 servings
* Nan's notes: I like a thinner soup so I add more broth and/or milk until the soup is the consistency I want. This soup gets better the longer it sits and may need thinning when reheated.

Garlic Cheese Biscuits
  Like the ones at Red Lobster!

2 cups Bisquick baking mix
1/8 to 1/4 tsp garlic powder
3 tsp chopped fresh parsley
3/4 cup milk
1 & 1/2 cups shredded sharp cheddar cheese
 Mix all ingredients together. Spray cookie sheet with cooking spray. Drop dough by rounded tablespoonfuls onto sheet and bake at 400F about 14 minutes until golden brown. Immediately brush with melted butter.

Happy cooking!
Nan