Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

I was so proud of myself today because I made my first batch of homemade noodles for my soup and they were super easy.   I don't think I will ever use store bought again for this reciepe.  Here goes.  

 chicken breasts or a whole chicken on the bone

carrots

onion

celery

potato

noodles

salt

chicken seasonings

herbs

2 Tbl. olive oil

I don't ever measure so just add more or less of everything depending on how many servings you want.  

Boil the chicken in water and canned chicken stalk until cooked, remove chicken let it cool and then shred.  While the chicken is cooling add all other ingredients except noodles.  Add the chicken back in after it is shredded.  

Noodles

whisk lightly 3 eggs in a bowl add one cup of flour and mix well, keep adding flour until it is thick.  Spread flour on the counter and dump mixture on top.  Knead until smooth and continue to add flour until it is not sticky.  Roll out and then cut into noodles with a pizza cutter.  Let the noodles dry over night if time allows.  If not let them dry as long as possible add to soup 15 minutes before you are ready to eat.  Enjoy!!  

Oh Yum

Strawberry Pineapple Julius


Ingredients:
1.00 c Frozen sliced strawberries
1.00 cn Crushed pineapple in juice
(8-oz)
1.00 c Water
2.00 Egg whites
0.75 ts Vanilla extract
0.25 c Granulated sugar
1.00 c Crushed ice -- heaping

So Delish...just like macaroni grill's Pasta Milano -darby

ok not exactly, but it was really good and having a flavorful white sauce was so nice!!


PASTA MILANO


Here's the Sauce
* Exported from MasterCook II *

Lynn's Pasta And Creamy Roasted Garlic Sauce

Recipe By : Lynn Thomas
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 to 2 heads roasted garlic -- * see note
1 tablespoon olive oil
1 cup heavy cream
1/4 cup sour cream
1/4 cup parmesan cheese -- grated
salt -- to taste
fresh ground pepper -- to taste
14 oz. pkg. frozen or fresh tortellini OR
1 pound fettucine
1 tablespoon butter (up to 2 tbsp.)

*NOTE: To roast garlic, choose large heads. Cut the top off to expose
the cloves (a serrated knife is best to do this). Place the head in a
square of aluminum foil with the head facing up. Drizzle with 1 to 2
tablespoons olive oil. Seal aluminum foil and roast for 1 hour in a
350 degree oven. Let cool, separate heads into cloves and pinch each
clove to squeeze out the garlic.
Place roasted garlic into a blender or food processor. Add the
olive oil and 1/4 cup cream and whirl until garlic is pulverized. Add
rest of the cream, sour cream, parmesan cheese, salt and pepper.
Whirl to combine. Sauce will be thick at this point. Set aside. Cook
pasta al dente; drain. Melt butter in a skillet. Add pasta and toss
with the butter until coated. Add the sauce, cook and stir until
sauce becomes thin. Simmer for 10 minutes, stirring occasionally.
Serve immediately with extra parmesan cheese sprinkled on top. Recipe
from and typed by Lynn Thomas dcqp82a.




Here's the Pasta...

Ingredients

* 6 ounces butter
* 18 ounces grilled chicken, sliced
* 12 ounces sun-dried tomatoes
* 12 ounces mushrooms, sliced
* 6 tablespoons finely grated parmesan cheese
* 36 ounces roasted garlic cream sauce
* 36 ounces bow tie pasta (about 6 oz. pasta per serving)
* italian parsley sprig, if desired

Directions

1.
1
Cook the pasta as directed on package.
2.
2
Meanwhile, sauté butter, sun dried tomatoes and mushrooms about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly.
3.
3
Remove pasta from water and drain. Add pasta to the sauté pan and mix well. Garnish with Parmesan cheese and Italian parsley sprig.