Post by chief_cook2 on Oct 1, 2005 10:51:35 GMT -6
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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"
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"