Quick Easy Chicken Noodle Soup

When you are under the weather, nothing tastes better than a nice hot bowl of homemade chicken noodle soup. In a pinch, you can make this soup, even without chicken and it is still satisfying. It is so easy, that in less than 20 minutes, you can enjoy some yummy goodness.

The Recipe:

1 small onion, chopped
1 clove garlic, minced
1 rib celery, chopped
2 Tbsp olive oil
1 box Chicken Broth ( I used College Inn)
3 cubes chicken Boullion
1/2 bag frozen mixed vegetables (I used Hanover brand)
3 Cups water
2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

Over medium heat, cook onion, garlic and celery in the olive oil until tender.

 Add box of chicken broth, boullion, water and frozen vegetables.

Bring to a boil. Add egg noodles and cook until noodles are done. Turn soup down to simmer and cook another 5 minutes.

Enjoy!

Butternut Squash Soup

This recipe is for those cold days where you are craving a good soup to warm you up.  This goes great with a salad or sandwhich and is perfect for lunch or light dinner. The great thing about this creamy soup is there is no cream in it! This is one of many on the list of favorites in our house.

The Recipe:

1 - 2 Butternut squash, peeled, seeded and cut into big cubes**
4-8 Cups chicken broth
1 onion chopped
4 Tbsp butter
1-2 tsp. dill (optional)
pinch of nutmeg, garlic powder & pepper
Croutons (garlic flavor)

** If you need to save time on the peeling and cutting, grocery stores now carry pre-cut squash in the produce section.

Boil squash in chicken broth until mushy. Remove squash from broth with slotted spoon and put in blender or food processor. RESERVE ALL BROTH. Meanwhile, saute onion in butter until tender. Pour cooked onions and butter into blender or FP with cooked squash and add 1 cup of reserved broth. Puree until smooth. Slowly add puree to rest of broth. Add a pinch of dill (opt), nutmeg, pepper & garlic powder. Stir and heat through. Serve with garlic croutons.

Chicken Chili

The days of fall are slowly turning into winter. The leaves are almost off the trees and soon, November will become gray and dreary and cold.

One recipe that is very versitle and freezes like a dream is a staple in our house (and big fall party).  This recipe only takes 30 minutes to make and tastes better the next day. Add a simple green salad and bread of your choice and you have a nice hearty meal that will warm you up on those cold days!

Recipe:

1 Tbsp Olive Oil
1 Large Onion, chopped
1-2 Garlic cloves, minced
2 Boneless Chicken breast halves, cut in bite-size pieces
1 15oz. can White Kidney Beans (Cannelini)
1 15oz. can Chick Peas (Garbanzo Beans)
1 15oz. can Great Northern Beans
1 4oz. can Chopped Green Chilles
1 Chicken bullion cube
2 tsp. Ground Cumin
1 Small can Shoepeg Corn
1 lime
Salt & Pepper

Ok...to make the chili:

In a medium size sauce pot, put in olive oil ( lately I use Fillipo Berrio Extra Virgin Olive Oil), chopped onion, minced garlic, cut chicken and 2tsp. ground cumin. Cook over medium heat until chicken is cooked, stirring occassionally so not to stick to the bottom.

Once chicken is cooked, add all the canned beans (do not rinse the beans! Add the whole can contents). I use whatever beans are on sale at the store; even the generic store brands. I find that these taste the same no matter what you use (unlike Black Beans where you can tell the difference between brands). Add can of chopped Chilles, bullion cube, salt & pepper.

Now for the corn: I prefer to use Green Giant Shoepeg corn in the small can. It is sweet and crisp and adds a very nice flavor to the chili. It can be pricey but it is the best one. I have used regular corn in a pinch and it works fine too.

Last but not least, roll your lime on the counter or cutting board. Place under your palm and put slight pressure as you roll it back and forth. This will loosen up the pulp in the fruit and make it easier to squeeze the juice out. (hint: this works with all the citrus fruits!) Slice lime in half and squeeze each into the chili. Stir all ingredients together.

Bring Pot to a gentle boil and then turn heat down to simmer.  Cook for 30 minutes. You can serve this with shredded Monterey Jack Cheese and red hot sauce if you want.