Cheesy Chicken Chowder

Cheesy Chicken Chowder

2 (14 oz) cans reduced- sodium chicken broth

2 cups diced , peeled potatoes

1 cup diced carrots

1 cup diced celery

1/2 c diced onion

1 tsp salt

1/4 tsp pepper

1/4 cup butter

1/3 cup flour

2 cups 2% reduced fat milk

2 cups shredded Cheddar cheese

2 cups diced or shredded cooked chicken

Bring chicken broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer until vegetables are tender, about 15 min.

Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to broth and vegetables along with chicken. Cook and stir over low heat until thoroughly heated.

Serves 8

ENJOY~

Lois

A Pennsylvania Treat-Chicken Corn Soup

My aunt recently had surgery and was sent home to her hubby's care. And since he's not much of a cook, I thought I would make her some soup. A pot of good home cooked soup fixes everything don't ya know. We live in the heart of Central Pennsylvania-AKA Amish Country. Around here, there's nothing better than a pot of chicken corn soup; it's a Pennsylvania favorite. During the summer months, when the corn crop is fresh, you can find a corn soup stand at every fair. But today, I'll be using corn I froze last summer that is still very sweet and yummy.

I don't use a recipe to make chicken corn soup. I just cook it up with some basic

ingredients. I start by cooking

off chickens in the pressure cooker to get my chicken base. On this particular day, I used 2 chickens. This gave me plenty of broth and extra chicken for in the freezer to use in another chicken dish on another day.

To make my broth

more flavorful,
I add chopped garlic

and a little celery.

Saute some chopped onion, and celery until slightly tender

Add the chicken broth...

And the corn...

And chicken....

Now here is where I make this soup my own. I add herbs...lots of herbs. If I make this soup in the summer, I go around my herb garden and snip off the herbs I want for the soup. But since I don't have any fresh herbs, I used those that I had dried last fall. Many folks add chopped hard boiled eggs and rivels to their soup. My family doesn't particularly care for those additions. So I add the herbs for added color and flavor.

Today, I added some basil, rosemary, sage, and parsley. Then I threw in a few bay leaves for good luck. (salt and pepper too!)

Stir and simmer until all vegetables are cooked

and flavors are married.

There's nothing left to do but....Enjoy!!

.

Chicken Noodle Soup with Homemade Noodles

Remember the extra chicken and broth from the corn soup? Today I took it from the freezer and made homemade noodle soup-with homemade noodles. Though I use a recipe for the noodles, the soup just kinda gets thrown together in the pot.

First, I made the noodles, rolled them out, and cut them into the desired size. These have to be made several hours ahead of time to allow the noodle to dry out a bit. (recipe below)

Just like the corn soup, I begin by sauteing some onion, celery, even a little garlic. Then add the broth and some pretty carrots.

Bring broth to a boil and add noodles a few at a time. If more broth is needed, some kind of ready to use broth can be added. Cook until tender, and add the chicken pieces, and a few spices....salt, pepper and parsley. Anything you choose to add desired flavor. Simmer just a bit longer.

ENJOY!

Homemade Noodles

1 egg, beaten

1/2 tsp. salt

2 Tbl. milk

1 c. sifted flour

Combine egg, salt and milk. Add flour a little at a time, enough to make stiff dough. Roll very thin on floured surface. Let stand 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll, Spread out and let dry 2 hours.

*I often use half whole wheat, half regular flour with no problem.

*Cutting noodles with a pizza cutter works well!