Chicken Noodle Soup

I can hardly believe it either.  Yes I am posting again!  I probably have lost all the people who ever was following this, but that's ok because I have found that this blog makes an excellent cookbook for myself.  I have had to refer to it many times to find lost recipes that I had entered months ago that I no longer could find in my "recipe drawer" (i.e. a junk drawer filled with cookbooks with no covers and a bunch of tattered paper with recipes scribbled on them).  So at the very least this blog serves as an organized place for me to keep track of things I don't want to forget.  I thought I would start posting some soup recipes because, well, it's just what sounded good on this rainy day.

What better soup to start with than the basic chicken noodle soup.  My kids love my mom's the best.  I called my mom this morning to find out exactly what she does different than me and this is the recipe she gave me.  We all enjoyed some for lunch today.  I hope you enjoy it as much as we did.

Ingredients:
2 quart (8 cups) of water, or chicken broth*
1 chicken breast
carrots (I used about 1 cup of mini carrots)
celery (I used about 3-4 stalks)
onion (I used 3 leaks instead)
1 cup dry noodles (I used orzo pasta)

*My mom adds 2 heaping Tablespoons of Superior Touch "better than bouillon" to the water after the chicken and vegetables have simmered.  I didn't have this so I just used water with 8 chicken bouillon cubes to begin with.  My mom's way is better, but I used what I had.  You can find Superior Touch at Kroger.

So this is pretty basic.  All you do is put all the ingredients in a pot and let it simmer until the chicken breast is done (mine was frozen when I put it in) and the vegtables are tender.  This takes about a half hour.

After it has simmered about 1/2 hour, skim all the ingredients out of the broth.  If the water has too much foam on it from the chicken you can strain it.  Mine did not this time, but for some reason that happens every so often.

At this point you can discard the vegetables.  I asked my kids if they wanted them in the soup and they said (to my surprise) that they did.  I chopped up the carrots and the chicken to add to the final soup. Before adding them, however, bring the broth to a boil and add the noodles.  Boil for as long as the package suggests.  If you are using Superior Touch bouillon you would add 2 heaping Tablespoons at this time.  After the noodles are cooked, add the vegetables and the chicken.

And now your soup is done.  Sit back, relax, and enjoy the new season upon us!

Chicken Packets with Caesar Salad

My mom introduced chicken packets to our family growing up and I don't think she ever had any complaints when she made it.  They are good warm or cold, so the leftovers can be put into lunches.  They can also be assembled ahead of time and baked later.  Sometimes I make a traditional roll dough instead of buying store bought cresent rolls, but if your looking for something quick and easy, the store bought is the way to go.  Also, I have substituted different meats and added other cheeses to use what I have on hand and have found good success.  This recipe makes 8 packets.

The Caesar salad dressing is an old recipe that my husbands grandmother used to make.  I never got to taste it made by her (she died before I met my husband), but it is served at many family gatherings.  Most family members omit the egg that she used to include.  I get a little nervous about eating raw eggs, so I leave it out too.

For the packets you will need:  2 cups cooked, chopped chicken, 3 ounces of cream cheese-softened, 1 tablespoon chopped onion or chives, 2 tablespoons milk, salt to taste, 1/2 cup crushed crouton crumbs, 2 packages refrigerated crescent rolls, 1/4 cup olive oil or melted butter.

For the salad dressing you will need:  1/4 cup canola oil, 1/4 cup lemon juice, a couple splashes of Worcestershire sauce, approximately 1/2 cup of parmesan cheese (make it as thick as you like), 4-5 cloves of crushed garlic, salt and pepper to taste, and croutons if you desire.

For the salad dressing, mix all the above ingredients together and put into the refrigerator to thicken while you assemble the packets.

Preheat your oven to 350, or whatever the package directions on your crescent rolls calls for.

Mix together meat, cheese, onion, milk, and salt.

Join two crescent rolls together by pinching the seams together to form a rectangle.  Do this until you have used up all the crescent rolls.  You will have 8 rectangles.

Slightly roll out each rectangle to flatten them out.

Divide the meat mixture evenly unto each of the rectangles by placing a mound in the center of each.

Fold the corners up and seal up the packet.

Place the packets on a cookie sheet.  I like to use parchment paper, but it is not necessary.  Brush each packet with olive oil.

Top each packet with crushed croutons. Bake for 20 minutes.

While the chicken packets are in the oven, assemble the salad.  To do this, pour the dressing over a head of Romaine lettuce and croutons.  My family may be odd, but we like the dressing to be soaked into the croutons, so we add the croutons first.

After your packets are golden brown, serve and enjoy!