Hide and Seek – Recipe: Creamy Chicken Noodle Soup

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I posted a quick Instagram photo of our dinner last night, and it received responses from some friends who wanted the recipe.  I had planned to have breakfast week here at Cooking for My Kids.  But, I decided to slip in a soup so that my friends can warm their bellies with this delightful, comfort food in a bowl.

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I will share the recipe in a moment, but first I have to share some pictures of our night.

Ethan was back at school yesterday, but Summer, Gabriel, and I were all at home.  We spent most of the day in our pajamas watching cartoons and playing games.  It was a nice day at home together, recovering from a weekend illness.  At one point Gabriel looked at me and said, “Thank you for letting me stay home today, Momma.”  What a sweet, sweet boy he is.

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So, while we enjoyed the rest and relaxation during the day, everyone had some energy to burn after dinner last night.

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Summer remembered that Sean had told her that he would play hide and seek with her the other night if she tried a new food that we were having.  So, she ran with that.  She tried the soup and declared that it was time to play!  And, who could resist that?  Certainly not papa.

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After the dishes were cleared, a fun game of hide and seek commenced.  I was just along for the ride, snapping pictures, helping with some hiding strategies, and making sure that we practiced counting, too.

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It was a great way to end the day, playing and laughing together as a family.

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And, this soup was a perfect way to enjoy a cold, rainy day outside yesterday.  When I found this Paula Deen The Lady’s Chicken Noodle Soup on Pinterest, I knew that I wanted to try it.  I changed things up a bit, but I believe that the basic flavors are still there.  It was delicious.  It was yummy. It was just what the momma ordered for some good, old-fashioned healing food.  And, based on the energetic game of hide and seek after dinner, it totally worked.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Ingredients

3 bone-in chicken breasts

3 quarts water

1 teaspoon salt

1 teaspoon pepper

1 teaspoon chili powder

1 teaspoon cumin

1 cup sliced carrots

1 1/2 cups uncooked noodles (I used small shells)

1 tablespoon parsley

1 cup grated Parmesan cheese

3/4 cup heavy cream

1/3 cup red cooking wine

Season salt, to taste

freshly ground black pepper, to taste

kosher salt, to taste

Instructions

  1. Place chicken in crockpot. Fill with water. Season with salt, pepper, cumin, and chili powder. Cook on high for 6 hours. Move the chicken to a cutting board. Strain the broth - it should yield about 8-10 cups.
  2. Bring stock to a boil in a large cooking pot, add carrots, and cook for 10 minutes.
  3. Add the noodles and cook according to directions on package, approximately 8 minutes.
  4. While the noodles are cooking, shred the chicken.
  5. When noodles are done, add chicken, parsley, and cooking wine, and stir it all together.
  6. Then, add the Parmesan and cream, cooking for another 2 minutes.
  7. Taste and then add the additional seasonings, as needed. I used about 1 teaspoon each of the season salt, pepper, and kosher salt. You can add more or less, depending on the taste preference of your family.
  8. Serve with bread sticks, rolls, crusty bread, or grilled cheese sandwiches.
http://cookingformykids.com/2012/01/10/hide-and-seek-recipe-creamy-chicken-noodle-soup/

Enjoy!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

I shared this recipe at Dine & Dish, Mess Hall to Bistro, It’s a Blog Party, 33 Shades of Green, Blessed with Grace, Mandy’s Recipe Box, Permanent Posies, Two Maids a Milking, Not Just a Housewife, Nap Time Creations, Chef in Training, Reasons to Skip the Housework.

 

Let It Snow! – Recipe: Chicken Corn Chowder

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We finally have a truly cold day, and we are loving it.  The only thing that would make it better is being cuddled up by the fire all day…and maybe a little snow to go with it.  But, I will definitely take the cold day because we will be cuddled up by the fire later tonight watching a family movie.  And, it will be great.

In our area of Texas, snow is definitely rare.  Since we have had some the past two years, the littles just assume that we will get more this year.  Given the warmer temperatures and lack of any moisture, I am doubting it just a little.  But, that will not stop us from asking for a white Christmas, just as we do every single year.

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Because, when it snows, it just creates more ways to make memories – snow ball fights, snow men, hot chocolate, snow ice cream.  Yes, when it only happens once a year, there is a lot to fit into one day.  It is special, and it is fun.  It is all about the little things.

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And, it is a given that those cold days will end with a bowl of hot soup.  When I found this soup over at Add a Pinch, I just knew that it would be in my cold weather menu rotation.  Actually, who am I kidding?  I am a soup for all seasons girl, and I know that we will be having many more bowls of yummy soup, even if we do not get the snow or the freezing temperatures.  We will make our own fall and winter, and it will be great, regardless of the weather.

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If you love Southern cooking, you need to check out Robyn’s blog – Add a Pinch.  Simply amazing, mouth-watering recipes.  When I found the soup, I kept looking and discovered many other wonderful recipes, as well.  While I did alter the chowder recipe, it was not because it did not seem absolutely perfect just the way that it was.  I just changed things up according to what I had available in my pantry and refrigerator.  And, it turned out so delicious.  It is definitely a keeper…and I will look forward to having it again when we get that first snow day.  And, if we don’t…well…we will just find those unicorns and rainbows somewhere else.

Chicken Corn Chowder

Ingredients

2 bone-in chicken breasts

1/4 cup onion, finely chopped

1/4 cup carrots, chopped

1/4 cup celery, chopped

3 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

5 cups chicken broth

2 cups milk

2 tablespoons all-purpose flour

1 10 ounce package frozen corn

1 tablespoon salt

1 tablespoon pepper

Paprika, to sprinkle on top

Instructions

  1. Place chicken in crockpot. Fill with water. Season with salt, pepper, cumin, and chili powder (This is in addition to the amounts listed above - I just generously sprinkled into the water and onto the chicken). Cook on high for 6 hours. Move the chicken to a cutting board. Strain the broth - it should yield about 8-10 cups.
  2. Saute the onion, garlic, carrots, celery, and jalapeno in a large pot until soft.
  3. Add the chicken broth and simmer on low for 10 minutes.
  4. Combine milk and flour in a measuring cup and stir well. Add to chowder.
  5. While the broth and vegetable mixture is coming to a boil, shred the chicken.
  6. Add the chicken and frozen corn to the broth.
  7. Cover pot with lid and simmer over low heat for about 20 minutes.
  8. Ladle into bowls, sprinkle with paprika, and serve.
http://cookingformykids.com/2011/11/03/let-it-snow-recipe-chicken-corn-chowder/

Enjoy!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

I have shared this recipe at Dine & Dish, A Little Nosh, A Glimpse Inside Miz Helen’s Country Cottage, Fireflies and Jellybeans, A Creative Princess, Delightful Order, and It’s a Keeper.

Soup for the Soul – Recipe: Chicken Enchilada Soup

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Our fluffy pumpkin is not feeling so well today.  We have all rallied around her, going so far as to carry her to and from each room, make pallets in the floor with her, and just give her extra special attention.

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She is part of the family.

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She is 12 years old, and I always tell her that she taught me how to be a momma.  Because, she did.  I got up with her when she cried, snuck her into bed in the early morning hours, took sick days at work when we thought she was so sick that we did not know if she would make it, and acted like it was Christmas morning each morning when she gave me those first puppy licks, her tail wagging with excitement.

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I wish that making her some soup would make her all better.  It probably will not, but it will certainly warm our bellies.  And, with a warm belly, we will have the energy to keep carrying her, loving her, and helping her get better.  Because, she is one of us….and, we always stick together.

Recipe: Chicken Enchilada Soup

Ingredients:

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients

2 bone-in chicken breasts

1 tablespoon olive oil

Onion, chopped - about 1/4 cup

Red bell pepper, chopped

1 10 ounce package of frozen corn

1 can black beans, rinsed and drained

1 10 ounce can enchilada sauce

1 15 ounce can tomato sauce

4 cups chicken broth

1 cup whipping cream

1 tablespoon corn starch

Salt

Pepper

Chili Powder

Cumin

Pepper Jack or Colby Jack cheese, for sprinkling on top

Tortilla strips, for sprinkling on top

Instructions

  1. Place chicken into crock pot, add 4 cups of water, and sprinkle 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon chili powder, and 1 teaspoon cumin over the chicken. Cook on low for 8 hours.
  2. Remove the chicken from the crock pot. Allow it to cool, and then cut it into pieces.
  3. Strain the broth into a large pot.
  4. In a large pot, add the olive oil, and heat over medium high heat. Add the bell pepper and onion, and saute for about 3-5 minutes. Pour in the reserved chicken broth, enchilada sauce, tomato sauce, corn, and black beans. Reduce heat to medium low, and simmer for 15 minutes.
  5. Mix the corn starch with the cream, and slowly add it to the soup. Simmer for another 5 minutes, and season to taste with the additional salt, pepper, chili powder, and/our cumin.
  6. Ladle into soup bowls, and sprinkle with cheese and tortilla strips.
http://cookingformykids.com/2011/10/10/soup-for-the-soul-recipe-chicken-enchilada-soup/

Enjoy!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.

I have shared this recipe at This Chick Cooks, The Lady Behind the Curtain, Good (Cheap) Eats, Blue Cricket Design, The King’s Court, and My Sweet and Savory.