Chunky Chicken Noodle Soup

I made this for dinner the other night, we ate it so fast, it was so so good! It will be one that I use over and over when I am in a quick pinch because it was THAT good! I got this recipe from Taste of Home, everything from Taste of Home tastes wonderful...

Ingredients

• 1/2 cup diced carrot
• 1/4 cup diced celery
• 1/4 cup chopped onion
• 1 teaspoon butter
• 6 cups chicken broth
• 1-1/2 cups diced cooked chicken
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1-1/4 cups uncooked medium egg noodles
• 1 tablespoon minced fresh parsley

Directions

In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

Creamy Potato Soup

I got this yummy fast dinner from my sister in law Ruby from Good Lookin' Home Cookin' It was so easy!
4 cups chicken broth

While this is coming to a boil cut your vegies:

4 potatoes (don't have to peel if you don't want to)
1 large carrot (don't have to peel if you don't want to)
1 celery stick
1/2 onion
3 garlic minced

Throw your vegies into the boiling broth. Lower the heat to a rapid simmer.

Add:

1 tsp seasoned salt (SeasonAll)

Stir occasionally. Simmer for 15 minutes

Add:

1 cup heavy cream

Simmer 5 more minutes, stirring frequently

Chicken Noodle Soup

I absolutely love chicken noodle soup. It is such a comfort food, it reminds me of home and it makes me happy to eat it. This is my moms recipe, she is such a great cook.

1- 3.-4 pound whole chicken
1 qt chicken stock or low sodium chicken broth
2 qts water
1 medium onion chopped
4 stalks celery sliced
4 carrots sliced
2 TBS dried parsley
6 garlic cloves minced
1 medium onion chopped
2 TBS poultry seasoning
2 TBS dried parsley
2TBS Olive Oil

Place the chicken in a large stockpot cover with the chicken stock and 3 quarts water and chicken broth. Add the onion , sliced carrots and celery, garlic, onion, poultry, parsley, and Olive Oil . Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.

Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat. Stir in reserved cooked chicken.

Season the soup with salt and pepper. Simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat Serve hot.

For Egg Noodle Recipe
***Tip*** The great thing about this recipe is that you can make it your own! If you want to add a little more this or a little less of that you can. You can also use garlic salt instead of garlic, or you could use fresh parsley instead of dried recipe. Make this recipe your own, and have fun with it!