Comforting Chicken Noodle Soup

Ok, if you like chicken noodle soup you gotta try this. It's seriously creamy yummy goodness and way fast and easy to make.

2 qt (8 C) water
8 chicken bouillon cubes
6 1/2 C wide egg noodles
1 large or 2 regular cans condensed cream of chicken soup, undiluted
3 C cooked chicken, cubed
1 C sour cream
minced fresh parsley (if desired)

Bring water and bouillon to a boil. Add noodles; cook uncovered until tender (don't overcook noodles!). Do not drain. Add soup and chicken; heat through. Remove from heat; stir in sour cream. Sprinkle with parsley if desired. Serve with yummy breadsticks or rolls.
Yield 10 servings.

The recipe doesn't call for vegetables but I add them just to add some color, flavor and nutrition. I like to use carrots, peas and corn but you could add anything that sounds delicious to you. I also like to use canned chicken in a pinch. I've never made this with homemade noodles but I think it would be delicious! This recipe makes a whole big pot of soup, so you could easily half it for less people.

Fish Lentils

Sounds gross. I know. But it's actually really good. Even Deco likes it, and that's saying something!

2 cups lentils (one small bag)
7 cups broth (or water with boullion)
2 sticks celery
2 large carrots
Sage, Lemon Pepper, Parsly and Coarse Ground Pepper
2-3 fish filets (any fish would work, but I use tilapia. You could always use chicken or beef too; I'm sure that would taste just as good.)


Add the lentils and broth. Heat to a simmer. Grate celery and carrots; add to lentils. Season to taste. Cut raw fish into chunks and add to soup. Simmer for 30-35 min.

So easy, cheap and tasty! (Healthy too, right?) I love to puree the leftovers into a 'split-pea' texture for another night.

Zuppa Toscana - Olive Garden Style

If you have ever ate Olive Gardens Zuppa Toscona and loved it, you will love this recipe. I know, I know, who goes to Olive Garden for the soup - right? I Do!

1 lb. Italian Sausage
1/4 tsp crushed red peppers
1 Large onion - diced
4 T. Chopped Bacon
2 tsp garlic puree
10 C. Water
5 cubes Chicken Bouillon
1 C. Heavy Cream
3 - 4 cut up large potatoes
1/4 bunch fresh Kale (or Spinach)

Cook sausage with red pepper flakes, drain and remove from pan.
In pan cook onion, 2 slices bacon & 2 tsp. garlic puree
Return sausage to pan
Add 10 C. water & 5 chicken bouillon cubes and 3-4 cut up large potatoes
When potatoes are cooked (the potatoes are done when they break apart by being stabbed with a fork) add 1 C. cream and simmer until ready.
Just before serving add 1/4 bunch of torn Kale.