"Cats Creamy Chicken Noodle Soup"

 Hey y'all....hope you're having a great weekend. I shared on a previous post "Eating for 2 is easy 2do w/Purdue" & here is one of my recipes after baking the chicken breasts. I'm all about time-saving recipes these days & this one is easy and d'lish. I make this recipe all year but with this crazy weather lately I'm sure a warm bowl of soup just might be nice. It's definitely freezer friendly if needed or easily doubles for a crowd. I know my grandson is excited to have this one in his "cookbook."  I still get tears when I think of him going off to college. But he's already 12 so time does fly by to fast! Well...I made this in a "stock pot" and did let the soup simmer for a while before adding the noodles. Sometimes I just enjoy the smell of something cooking. It's a vary "hearty" recipe & I usually just serve with Ritz crackers  but adjust the recipe to your family's needs. Check back soon for my easy chicken casserole...again using my time-saving technique with Purdue chicken breasts. Enjoy!

Blessed Cooking from My Home to Yours,

Cat

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Here's all you need...

* 2 large chicken breasts ( cooked & shredded.)

* 1 can 10.5 Campbells cream of chicken soup

* 1 can 10oz. of Campbells cream of celery soup

*2 cups low-sodium chicken broth

* 1 can 15 oz. Del Monte Southwest corn w. Poblano & Red Peppers (do not drain)

* Pinch of dry crushed red peppers (opt but d'lish)

* 1/2 tsp. of garlic & onion powder

* 1 1/2 cups of wide egg noodles

Here's all you do...

* In a large stockpot...combine soup with 2 cups chicken broth...whisk until combined.

* Stir in southwest corn & crushed red peppers & garlic and onion powder or season as desired.

* Add in shredded  chicken and cook over medium heat for about 15-20 minutes.

* Using one of your soup cans add about a cup of water to soup before adding noodles. This will help

 when noodles cook due to they absorb liquid

* Add in the noodles & cook until combined and noodles are tender.

Tip....add more broth or water as soup simmers if needed. Soup will thicken as it simmers.

Serves 2-4...if you freeze leftovers just make sure it cools down before freezing in a freezer friendly container. Don't forget to label & date...don't ask how I know :-)

Talk soon!

Cats Tip of the Day! "Cooking for 2 is easy 2do w/ Purdue"

 Hey everyone...hope all is well. I recently spent some precious time with my grandson & I'm sure y'all know we're working on a recipe book together. Yes...we're still working on it but it's coming a long great. It is a bit difficult being away but I do cherish our time together especially when we work on recipes. In case you haven't read previous posts...my grandson only 11 yrs. old requested my recipes for when he goes off to college. Yes...I know...tears! He made a list of his preferred dishes...we've tweaked them a bit a long the way geared towards a "fast college" meal and easy meal prep for two. I wanted that especially so he can "freeze leftovers" for a night when he doesn't have much time in the kitchen. He's very active in sports now so I'm assuming it'll be the same off in college :-) For me these recipes come in handy 'cause I cook for two as well. Our recipes can be easily doubled for a crowd if needed. Anyway, lets get back to one of my favorite grocery purchases. I absolutely love Purdue Harvest Land fresh chicken breasts. They come individually wrapped which is so convenient. You can freeze/thaw out as needed or do what I love with the following steps. These are a "staple" on my weekly grocery list. Not only are they convenient but they are 99% Fat Free if you're on a low-calorie diet like me. I especially love how I take each pkg and tenderize the chicken a bit using my fingers before removing from pkg. I know...sounds weird but it works :-) I can go on of how they have "no antibiotics ever" & "fed all vegetarian diet" & "no animal by products" & are "free range" but I'll just share my tip! :-) I'll be sharing this week of how I turn this one package of chicken breasts into 2 meals. I love this tip below....save money....meal prep ahead for chicken tacos...chicken chili...chicken salad. I'll be sharing my easy "creamy chicken noodle soup recipe" & easy "chicken enchiladas." With this tip your recipes are endless! Enjoy!

Blessed Cooking From My Home to Yours,

Cat

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Here's all you need...

* 1 pkg. Purdue Harvest Land fresh chicken breasts (individually wrapped/5 in pkg.)

* Kens lite Steakhouse Northern Italian Basil & Romano dressing (salad isle in store)

Here's all you do...

* Pre-heat oven to 400*

* Line a large baking sheet w/ parchment paper (easier clean-up)

* Tenderize each piece of chicken while in bag using your fingers.

* Remove...lay on baking sheet and spread each piece of chicken evenly w/ Italian dressing.

* Cover with aluminum foil and bake for about 20-25 minutes (ovens vary)

* Remove foil...flip chicken over and spread more dressing on top if desired.

* Cook for about another 10 minutes uncovered or until fully cooked.

* Slightly cool and shred using 2 forks or your preferred method. 

TIP: This is when I divide chicken in half for 2 recipes. If you have a large family then you'll most 

likely use all of the chicken ;-) You can also freeze half if needed once cooled.

Oh...did you notice how you had less-clean-up using the parchment paper? Who doesn't love a faster 

clean-up in the kitchen. I know my grandson will :-)

Check back soon for my "Creamy Chicken Soup"