Chicken Noodle Soup Recipe

Roger loves the whole roasted cooked chickens that you can buy for 5 bucks at Sam's Club, Costco, and Kroger.  There is always a lot of small pieces of chicken left over on the carcass after we slice off large pieces for our dinner.  So rather than throw it in the trash, I throw the small pieces of chicken into a pot along with whatever else I have in the fridge.

The recipe changes from batch to batch but generally this is the recipe.

Leftover chicken pieces. Pull apart larger pieces so they are spoon size.

2 cartons of chicken broth (I prefer low sodium but you use what you like best)

2 chicken bouillon cubes to pump up the chicken flavor

celery stalks, cut lengthwise and then diced

carrots fresh, cut in diagonal thin slices or use frozen or small can (drain before using)

small can whole kernel corn (drained)

1/2 C frozen peas not can peas. Can peas are too soft

1/2 C frozen lima beans

small can of mushrooms (Roger likes this)

2 cups or 3 handfuls of large size (dumpling) egg noodles

Season to taste.  I also add just before serving, a shake or two of dill weed.  Also had salt and pepper to taste.

In a large pot pour 1 1/2 cartons of broth (save the 1/2 carton for adding to bowls of soup when you re warm the soup because the noodles will soak up a lot of broth while in the fridge). Add the 2 bouillon cubes and heat at med high.

While the broth comes up to temp add your chicken pieces, carrots, corn, lima beans, peas, celery, even green beans.  Once it comes to a boil, turn down the heat to low medium and cover.

Cook your noodles in a large sauce pan.  Once they are cooked, drain, and add to the soup.  Never add uncooked noodles to your soup because the noodles will absorb all the broth.  At this point I add the mushrooms, cover, and turn the heat down to low for 1 hour.

You can adjust this recipe depending on what your family likes and how much soup you are making.

We prefer the large dumpling size noodles but you can also use the smaller egg noodles.

When reheating the soup in individual bowls, add some of the leftover chicken broth if the broth has absorbed into the noodles.

Store in fridge in a covered container so that the noodles do not dry out.

Enjoy

and 

always remember

to 

Reuse Repurpose Recycle

Potato Salad with French Dressing

I first made this potato salad when I was a teenager. I'm sure I used a recipe but since I no longer have the recipe...I had to just wing it. This potato salad is not your typical potato salad. I like it better than the traditional drier tangy type of potato salad. The celery makes it crunchy and fresh tasting. I'm a big fan of boiled eggs in potato salad, not necessarily the yolk but the white part. So if you are watching your cholesterol just omit the egg yolks.
Potato Salad with French Dressing

6-8 medium potatoes
1 small size mild white onion diced in small pieces
3 celery stalks diced aprox 1 cup
6 boiled eggs diced with or without yolks
1/2 cup mayo
1/2 cup french dressing
paprika to garnish
salt to taste

Peel and cut potatoes into similar size, place into pan with cold water. Cook until tender on medium to medium high heat. Drain and let cool. Dice after potatoes are cold.

Put eggs in cold water and cook on medium heat. Place eggs into cold water until the eggs are cooled. Peel and dice.

Dice celery stalks. I usually cut the stalks lengthwise into 3 pieces and then dice. This gives me more uniform and smaller pieces.

I toss the potatoes, celery, and onion in a large bowl. In a small bowl I combine the mayo and french dressing until thoroughly mixed. Pour this mixture over the tossed potatoes, celery, and onion. Once all ingredients are covered with the mayo/french dressing mixture add the diced eggs and lightly toss so as to not break the egg whites. Salt to taste.

Garnish with paprika.

I like to place my potato salad in the refrigerator for at least an hour before serving.

Enjoy!