Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 chicken breasts, cooked and diced or shredded
5 cups chicken broth
1 C chopped carrots
1 C chopped celery
1 C potatoes, diced
½ C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk or ½ C whole milk
8-12 oz uncooked egg noodles (homestyle)
Salt and pepper to taste

 

Heat broth, then add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

  This was so easy to make. A little bit of prep but nothing too terrible. I really liked that everything cooked in the broth and that it was a one-pot dish. 

 

I wasn't particularly fond of the taste of cream of chicken soup. I liked the creaminess of the soup but not sure that you really need 2 whole cans of soup. I think one would be just fine.

(this is for you, Katelyn) And for the chicken, by the way, I decided to roast it in the oven instead of boiling it. Mine always turns out chewy. Blech. Roasting was way better. Season with olive oil, salt, and pepper. Bake at 350 for 35 minutes, or until cooked through. I used boneless, skinless chicken breasts.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
1 16-oz. can pumpkin puree
2 c. sugar
2 eggs
1 c. vegetable oil
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
4 c. flour
2 tsp. cinnamon
1 12-oz. pkg chocolate chips

Mix pumpkin sugar, eggs, and oil. When well mixed, add remaining ingredients. Bake on a greased cookie sheet at 350F for 12 minutes. Makes 2-3 dozen.

Super easy recipe. Moist and soft deliciousness. These are my favorite cookies :)

Strawberry Cake

Strawberry Cake

 1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

This was a super easy cake! And way good and moist. A couple of things though:

1. I couldn't find frozen strawberries in syrup so I used canned pie filling. I ended up using 1 whole can plus 1/4 cup of another can. It's really thick so I would suggest diluting it with a bit of water. Then you would only need one can.

2. There was a lot of frosting on this. I'm kinda thinking this cake would be better as cupcakes with a thin layer of frosting on top. And you could probably half the frosting recipe. For me, the frosting in the middle of the cake was all I needed.

3. This recipe says to bake for 20 minutes. Mine took 30 minutes to bake.