Chicken Noodle Soup is a comfort food. Nothing is better than home cooked chicken noodle soup when it is cold outside or you are feeling under the weather. This recipe makes 2 to 4 servings. It takes about 45 minutes to make.
INGREDIENTS
3 tablespoons butter or olive oil
1 large carrot, chopped
2 celery stalks, chopped
1/2 small onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste or 2 tablespoons ketchup
Salt and pepper
5 cups water
1 large or 2 small boneless chicken breasts (about 8 ounces)
4 ounces angel hair pasta or thin egg noodles
1/4 cup chopped fresh basil or parsley for garnish
STEPS
Put the butter or olive oil in a large pot over medium heat. When the butter has melted or the oil is warm, add the carrots, celery, onion, and garlic.
Cook, stirring every minute or so, until the vegetables are soft, 3 to 5 minutes.
Add the tomato paste and sprinkle with salt and pepper.
Cook and stir until the paste coats the vegetables.
Add the water and stir up any crusty bits from the bottom of the pot.
Slip the chicken into the water and adjust the heat so the soup bubbles gently.
Cover the pot.
Let the soup cook without stirring for 5 minutes, then check to make sure the liquid is still bubbling and stir.
Cover the pot and check again in another 5 minutes.
Use tongs to carefully lift the chicken out of the soup onto a plate.
Cut the thickest part with a small knife. If any pinkness remains in the center, return it to the pot for another 5 minutes (and wash the plate so you don’t use it again).
When the chicken is ready, put it on a cutting board and use a knife and fork to cut it into chunks.
Return the chicken to the pot, add the noodles, and bring the soup to a boil.
Cook, stirring every minute, until the noodles are tender but not mushy. Start checking after 3 minutes.
Remove the pot from the heat, carefully taste a sip of the broth, and add salt and pepper if you like.
Ladle the soup into bowls, sprinkle with the basil and parsley, and eat as soon as it’s cool enough.
Soups, stews, chowders, and chili are great. They are good all year long, however, when the weather is chilly soups, stews, chowders, and chili are especially good. Here are some for you to try.
1 2/3 cups Hershey’s milk chocolate chips, Hershey’s raspberry chips, or Hershey’s mini kisses, brand milk chocolates
Directions
Heat oven to 350 degrees. Grease a 13*9* 2-inch baking pan.
Stir together flour, sugar, pecans, and egg in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 11/2 cups crumb mixture.
Press remaining crumb mixture o the bottom of the prepared pan. Stir jam to soften; carefully spread over the crumb mixture.
Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.
Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
Heat oven to 350°F Prepare cake batter and bake in 24 paper-lined muffin cups as directed in the recipe. Cool 30 min. [Cupcakes need to still be warm to fill. ]
Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag.
Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
Microwave cool whip and chocolate in small microwaveable bowl on high 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.
Microwave frozen COOL WHIP and chopped chocolate on HIGH 1-1/2 min, or until chocolate is melted, stirring after 1 min. Cool 15 min to thicken.
BEAT cream cheese and remaining sugar with whisk until well blended. Stir in cherries and thawed COOL WHIP.
Stack cake layers on plate, filling with cream cheese mixture. Frost with chocolate mixture. Decorate with wafers and remaining ingredients to resemble drum and sticks. Refrigerate leftovers.
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