Homemade Chicken Noodle Soup

Chicken noodle soup is such a classic so when my hubs came down with a serious sinus infection a few weekends ago I decided to treat him to a home remedy! This recipe is full of flavor and way too easy to make. It calls for chicken broth and chicken stock so I was able to add my stock from poaching my chicken breast and store bought broth for the remainder. You better believe it did the trick, Paul was on his feet a few days later!

Chicken Noodle Soup

Ingredients:

For the stock:

1 tbsp. vegetable or canola oil

1 lb. boneless, skinless chicken breast

1 cup chopped onion (or a bag of frozen veggies, which is what I used)

½ cup chopped carrot

½ cup chopped celery

1 qt. water

2 qt. low-sodium chicken broth

2 bay leaves

2 tsp. salt

 

For the soup:

3 tbsp. cornstarch

¼ cup cold water

1 cup pasta

Directions:

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot and celery to the pot. Cook for 5-10 minutes, until the veggies thaw and become soft, stirring frequently. Reduce the heat to medium-low. Boil water, broth, bay leaves, salt and chicken breasts. Then add shredded chicken, salt and pepper to taste and remaining broth. Cover and cook for 20 minutes. Remove the lid, increase the heat to high and bring the mixture to a boil. Continue to cook the stock for 10 minutes, adjusting the heat to maintain a gentle boil. In a small bowl, combine the cornstarch and water; whisk together until smooth. Stir the mixture into the stock and bring to a gentle boil. Add the pasta and continue to cook until the noodles are tneder, about 5 minutes.
 

Corn and Shrimp Bisque

Paul has been traveling a lot since we moved and since he's been on the go & eating out I wanted to have a good, home cooked meal for him to enjoy last night. I would say this is one of our fav's! Since we both LOVE seafood & a fine meal I chose to prepare this Corn and Shrimp Bisque recipe. 

Corn and Shrimp Bisque 

1 stick of butter

1 small bunch of green onions, chopped

1 small onion, chopped

1/2 cup finely chopped parsley

2 tbsp flour

1 quart heavy whipping cream

1 quart of milk

1 lb Swiss cheese, shredded

2 tbsp sherry

1 1/2 pounds of shrimp

2 small cans sliced mushrooms, drained

1 large cream corn

1 large can yellow corn, drained

2 large potatoes, chopped

red pepper to taste

salt to taste

1 tsp garlic powder

Source: passed down from a cajun friend. :)

Directions:

Melt butter in large pot, saute onions & parsley. Blend in flour, cream, milk and cheese until cheese is melted. Add all other ingredients, except shrimp. Cook on low heat for 30 min. Stirring occasionally, making sure it does not stick to the bottom of the pot. Fold in Shrimp and cook an additional 30 min. add salt and pepper as if needed. Serve with French Bread or in a bread bowl!

Melt butter in large pot, saute onions & parsley

Blend in flour, cream, milk and cheese until cheese is melted.

Add all other ingredients, except shrimp. Cook on low heat for 30 min.

Fold in Shrimp and cook an additional 30 min. add salt and pepper as if needed.

The final product! Looks yummy! Paul almost didn't let me take this photo. :)