Post by chief_cook2 on Oct 1, 2005 10:51:35 GMT -6
Patchwork Soup 1-16oz bag of fine Egg noodles 2 chicken breasts 8oz shredded Monterey Jack cheese 1 quart of Half & Half-(you can use milk, but I find this makes soups creamier) 1 can of Cream of Chicken soup 1 can of Cream of Celery soup 1 (14oz can) tiny English peas-(I use the Creole brand from Winn Dixie-they are delicious) 1 (14oz can) sliced carrots-diced 1 (4oz can) of mushroom-diced 1 medium onion-diced fine 1 medium bell pepper-diced fine 2 garlic cloves or 2 T minced garlic in the jar salt & black pepper to taste 2 T garlic powder 2 T parsley
In a Dutch oven put chicken breast, salt, pepper, and garlic powder and fill half full with water. Bring to a boil-reduce and simmer 20- 30 minutes or done. Lift out chicken and put in a bowl. Bring broth back to a boil and add pasta, carrots, peas, onion, mushroom, bell pepper, garlic cloves and parsley. Cook as directed on pasta package- DO NOT DRAIN. While pasta and vegetables are cooking, remove chicken from bone and shred fine. Add back into pot. Stir in Half & Half, soups and cheese. Taste soup and season again if needed. Add parsley. Continue simmering for 20-30 minutes. If it begins to stick-reduce heat more.
Serve with warm buttered bread and a light desert, and you got an easy meal. This doesn't take long to fix and it is better the next day reheated when all the flavors have had a chance to "marry up"
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