Creamy Chicken Noodle Soup
Have you ever had a friend that was sick and wanted to rush over some yummy homemade chicken noodle soup? Well I have and quite frankly I didn’t have a good recipe until now. Thanks Beth. I heard that my friend Beth had an awesome soup recipe that was the best ever! Well it was. It does make enough to feed your whole neighborhood so if you are making it for your family half it. Right after I made it my friend called and was in tears about her poor sick kids. I ran it over and they loved it. She actually texted me later and said her daughter wanted to make sure they got the recipe.
Creamy Chicken Soup for the Soul
- 6 carrots peeled and diced
- 6 potatoes peeled and diced
- 1 onion diced
- 4 celery stalks diced
- 12 cups water
- 12 chicken bouillon cubes
- 1-2 cups diced chicken-Beth shreds hers. I used a rotisserie chicken from Costco. I was just that lazy today
- 1 cup butter-she said remember it makes A LOT
- 1 cups flour
- 8 ounce jar Cheez Whiz
- 2 cups egg noodles-cooked
- Bring water and bouillon to boil. Add vegetables, partially cook them. In separate pan melt butter and flour on medium heat. When smooth, add to vegetables. Turn heat to medium low. Add cheez whiz and chicken. Simmer 30 min or until vegetables are cooked. Add egg noodles and serve.
Source: Beth Goodman
Easy Homemade Rolls
Easy Homemade Rolls
- 1 package of active dry yeast
- 1 Tablespoon sugar
- 1 ½ Tablespoons warm water
- 1 cup milk
- 1/2 cup butter melted
- 1/2 cup sugar
- 3 eggs
- ¾ teaspoon salt
- 4 cups sifted flour
- additional butter for rolls
- Combine in the yeast, sugar, and warm water in a small bowl. Stir and set aside.
- Heat the milk to almost scalding in the microwave (about 1- 1 1/2 minutes).
- Pour milk into a big bowl and add the melted butter and sugar. Stir until dissolved. When milk mixture is not too hot (warm to touch), add the yeast mixture.
- Beat the eggs with a fork and add to the mix. Add the salt and stir.
- Add 2 cups of the flour and stir until combined.
- Add another 2 cups sifted flour and stir well. (By this point just use a spoon to stir and do your best to blend the flour). Dough will look sticky, bumpy and a little wet at this point.
- Place in a large bowl. Cover with saran wrap or a towel and leave 5-6 hours to rise till double.
- Once dough has doubled in size, divide into 3 sections and roll out dough into a circle 1/4 to 1/8 inches thick with flour. I think the key to moist rolls is to try to use as little flour as you can get away with when rolling them out. I also rub soft butter on the circle before I cut it into triangles. Cut into triangles and roll into crescent shape. Place rolls on cookie sheet. Cover with a light towel and let rise 3-4 hours or until double.
- Bake at 350 for 8-12 minutes. Keep a good eye on them. Once they are done, they will brown quickly. Take out when they are just golden and beginning to brown. Rub on melted butter.
Source: Janece Perkins