Where’s the Chicken? Noodle Soup

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I love the fall and winter, cooler temperatures mean I can heat up my house by cooking up a storm in the kitchen. A mug of soup and fresh baked bread are two of my favorite cold weather foods. No meat, no problem. I added boiled potatoes to this soup to make it a little more filling since there wasn’t any meat in the soup. ENJOY!

WHERE’S THE CHICKEN? NOODLE SOUP

2 T Olive Oil
3 Stalks Celery chopped (greens included)
3 Carrots, pealed and sliced
1 small onion, chopped
3-4 large potatoes, pealed and cubed
8 c chicken or veggie stock
1 1/2 -2 c Egg Noodles
Pinch of Thyme
Salt to taste

Place potatoes in large pot, cover with cold water, and salt water accordingly. Boil potatoes until fork tender. Meanwhile, heat oil in Dutch oven, sautee celery, carrots and onion until tender. Add stock and bring to boil. Add egg noodles and boil until tender. Drain potatoes and add to Dutch oven . Salt to taste, add in thyme. Simmer.

Some great looking soup recipes from blogs I read:

Beef Barley Soup from Sticky, Gooey, Creamy, Chewy

Turkey Soup from Mennonite Girls Can Cook

Vegetarian Lentil Soup from Kalyn’s Kitchen

My soup recipes:

Tortellini Soup

Old-Time Beef Stew

Broccoli Cheese Soup –Most popular

Chicken Noodle and Chunky Potato

Tortellini Soup

Hungry? Need a quick meal? This is the recipe for you! I got all my ingredients at Aldi so this meal cost next to nothing; not only were our tummies happy, but so was our pocketbook. My husband said this was quite possibly the best soup he has had in his 26 years of life. I guess I will be making this one again! We left the meat out, but you could easily add cooked, shredded chicken or cooked Italian sausage.

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Tortellini Soup
8 c chicken (veggie) broth/stock
1 can stewed tomatoes
1 package dried tortellini
2 handfuls of torn baby spinach
sprinkle of grated Parmesan cheese

Bring stock/broth to boil, add tomatoes and tortellini, cook until tortellini are tender. About 12 minutes. Turn heat off, add spinach and stir. Once soup is dished into bowls add a sprinkle of Parmesan. ENJOY!

Old-Time Beef Stew

October is now here, and in the mid-west that means the thermometer greatly fluctuates from the morning to afternoon. Our weather can be quite silly. As I write this now (in the morning) the thermometer is saying it is a crisp 44 degrees F, but by noon today we are to reach temperatures in the mid 70s. With such changes in temperature my cravings change dramatically too. In the morning I am ready to bake bread and make soup all day, but soon after I have that craving the sun warms everything up and then I don’t feel like turning on the oven and heating up the house. That is where my craving for stew started, in the morning when it was still 67 degrees in my house; I was going to begin my stew after lunch. By lunch time it was a warm 77 degrees in our house and I did not feel like making stew, so I put it off to the next day.I did finally make that beef stew, and it was delicious. It is too bad the leftovers got shoved to the back of the fridge and was forgotten.

I used Paula Dean‘s recipe for Old-Time Beef Stew. I did a few things differently than she did. I chopped up my carrots, celery, onion and 2 pounds potatoes. I drizzled them with olive oil and a little salt and pepper. I roasted them at 425 degrees F for about one hour, stirring every 15 minutes.

Homemade Sourdough Bread Bowls and Broccoli Cheese Soup

After our brief heatwave (45 degrees Fahrenheit) we had below zero wind chills. On Tuesday, we had blizzard-like conditions. The snow was falling and the wind was blowing the snow everywhere. It was perfect day for a warm comforting dinner. I read about Nicole’s sourdough starter at PinchMySalt I have never made homemade bread before and was up to the challenge. I needed to start my own sourdough starter, thus making this bread bowl adventure an all day thing. The time and effort I put into this meal was well worth it. My first attempt was a success! My favorite thing to order from Panera Bread is their broccoli cheddar soup in a bread bowl. I do not need Panera anymore, because I can make my own, which is just as tasty!

I found a recipe for sourdough bread starter at the Food Network’s website, I chose Emeril’s recipe to follow. For my broccoli cheese soup, I adapted a recipe from my great grandma Nona. My grandma worked with my great grandma to type all of her recipes into a cookbook, which we received for a Christmas present in 1997. I have referenced it countless times when I need some inspiration for dinner. I am looking forward to getting a cookbook of my great grandma Dorothy’s recipes… hint, hint.

BASIC SOURDOUGH STARTER
from Emeril

3 c warm water (110 degrees F)
1 1/2 tablespoons active dry yeast
1 teaspoon sugar
3 cups all-purpose flour

In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)
Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.
Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.
If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using.
CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!

I left my mixture sit for 8 1/2 hours before I began to work with it.

BASIC SOURDOUGH BREAD
from Emeril

2 cups bread flour
1 1/2 cups sourdough starter, recipe follows
3/4 teaspoon salt

In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.
Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball (for bread bowls, separate dough in half and shape into two tight balls), pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.


Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large “X” or cross-hatch pattern into the top of the dough.


Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)
Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.

I brushed my bread bowls with melted butter when they came out of the oven.

BROCCOLI CHEESE SOUP
adapted from great grandma Nona’s recipe

1 bunch broccoli -cut up
1 1/2 c boiling water (I used 1 c chicken stock and the hot water I used to rinse out the soup cans. I filled them 1/4 of the way full and swished them around to get the excess soup out)
2 cans cream of chicken soup
1 c light cream (I had none on hand so I used whole milk)
salt & pepper to taste
8 oz cubed Velveeta
1/2c shredded carrots
1/2 c minced white onion
1 T olive oil

Sautee carrots and onion in olive oil.

Add broccoli, chicken stock, soup(and water), milk, and Velveeta. Simmer on med-lo until broccoli is tender.

Once broccoli is tender, scoop out about 1/2 of the mixture and pulse in a blender a few times. Be careful because the mixture is very hot!

Add back to the pot and stir well. Scoop out the insides of the bread bowl and reserve for dipping. Add the soup to the bread bowl and ENJOY!

Soups On!

Like I said earlier, I would post the recipes for the soups I made last week. Unfortunately I don’t have photos to go along with them. Next time I make the soup I will include a photo. I apologize for not using “real” chicken stock, this was a 30 minute meal day.

CHICKEN NOODLE SOUP

3 carrots, pealed and chopped
3 celery ribs, chopped
1/2 yellow onion, chopped
1 T Olive Oil
salt/pepper to taste
1 hardy pinch of dried thyme
2 – 32 oz boxes Swanson’s chicken broth
3 c cooked chicken, shredded or cubed
1 – 32 oz package Reames frozen noodles

Sautee vegetables in the olive oil until softened. Add salt/pepper and thyme. Add chicken and broth. Bring to boil, add noodles and boil for 20 minutes. Serve and enjoy!

I really enjoy my potato soup made with sauteed onions and crumbled bacon. When I made this soup the bacon was frozen. But feel free to add 4-6 slices cooked and crumbled to your soup.

CHUNKY POTATO SOUP

6 Russet potatoes, pealed and cubed
1/2 yellow onion, chopped
1 T olive oil
salt/pepper
pinch of dried thyme
1 c chicken stock
1 c cheddar cheese
2 c whole milk

Boil potatoes in salted water until tender. Drain. Sautee onions in olive oil over medium-high heat. Add salt/pepper and thyme. Add your liquids and the drained potatoes. Simmer until warmed through. Scoop out 1/2 of the soup with chunky potatoes and puree in the blender until smooth. Add to pot and stir in cheese. Simmer until cheese is melted.

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