Chicken Noodle Soup

This is an update from an older post. Each time I made this, I found I was making the same adjustments. It was time to update the blog to reflect that. I love this recipe and always have lots of compliments when I've taken it to people.

2 lbs chicken, cooked & cut up
I prefer to cook my chicken in the crockpot with 1 cup water & 2 tsp chicken bouillon & sprinkle with pepper.

Once chicken is cooked, in a large pot combine:
2 quarts chicken broth, I use Pacific organic chicken broth
1 quart water

1+ cup chicken juices leftover from crockpot (I usually use all that is leftover)
1/4 cup chicken soup base

1 large family size cream of chicken soup (26oz)
1 regular can cream of chicken soup (10 3/4 oz)

2 tsp dried minced onion
3+ carrots, grated

pinch of dried minced garlic

Dash of pepper
Very small dash of celery salt (my kids won't eat celery!)

1 24oz bag Reames frozen noodles (or use your own homemade noodles)

Start cooking the noodles in their own pot of water.Important: I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until half done. These noodles take a bit to cook but I've fooled many people into thinking they're homemade... so it's worth the time to let them cook. (I've never mastered the whole homemade noodle thing, so I leave the work to Reames. However, my sister makes my mom's homemade noodle recipe all the time. Click here if you want authentic homemade noodles.) 

Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.

Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.

After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.
It makes a big batch. Perfect for making some for your family & taking some to the neighbors or someone who just needs homemade chicken noodle soup in their life! :) This soup is also amazing served over homemade mashed potatoes! Oh heaven!!!

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EASY & FLAKY Pie Crust

Tips:
A friend told me she used her Bosch instead of a pastry cutter for the flour/shortening/butter mixture. OH MY GOSH! LOVE THIS! Used it today and made 6 crusts in less than 15 minutes. I love my pastry cutter. I'll save it for other recipes, but when I make pie crust, I make a ton so that I have them in the freezer for recipes to come. So, here's what you do: Simply put your shortening and/or butter in your mixer. Add your sifted (important) dry ingredients into the mixer. Using your whisk attachment, pulse the mixture briefly until you get the pea size chunks desired. Boom, you're done. Pour it into a bowl and add your wet ingredients, stir just until they're wet and you're all done. SUPER easy! You can get a lot of pie crust made doing it this way. I did a triple recipe and probably could have done a 4x recipe. It was so fast and easy!! Making my holiday pie making faster and easier. And into the freezer they go. Did you know cold pie crust is the best way to make pie? Your crust will be flakier & it's easier to work with and roll out. Good luck with all your pie making this Thanksgiving week!

3 cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 1/2 sticks cold butter

3/4 cup vegetable shortening

1 egg

5 tablespoons cold water

1 tablespoon distilled white vinegar

 

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts. I usually make 3x or 4x batches at a time!

If making a regular recipe, divide the dough into 2 parts. Put each ball into a freezer bag and seal tightly. Press down on the dough, keeping it about 1 1/2 inches thick. Place in freezer. If using soon, keep the pie crust in the freezer for at least 30 min before using. Remove and roll out quickly and get it into the oven with your pie!

If you are making a large batch, divide the dough into  equal parts. A quadruple batch would make 8 crusts, a triple would make 6. Follow the same instructions as above. When ready to use, remove the crusts and place them on the counter for 20-30 min before you need them. DO NOT thaw in the microwave! Roll out as usual for any crust needs!

For rolling out, use a small amount of flour for dusting on each side. Roll out to desired thick/thin-ness. Tip, roll your dough up around your pin and then unroll onto your pie dish to avoid cracking or tearing when transferring!

Bake according to the instructions for your specific recipe: pot pie, pumpkin pie, apple pie... etc. If baking shell first for a chocolate or cream pie, bake at 375* for 15-20 min until golden brown. For any recipe, you may need to put foil around the edges to avoid over browning.

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Baked Ziti

From Becki

 

I received this recipe from a friend and neighbor in my community. It looked different and delicious!

 

1 lb Italian sausage, browned and drained
1 jar pasta sauce
3/4 cup water
1 box penne pasta, cooked and drained
1 tbs garlic powder
1 tbs basil
1/2 tsp pepper
1/2 cup shredded parmesan cheese
2 roma tomatoes, sliced
8 slices frozen garlic bread
2 cups shredded mozzarella cheese

Mix cooked sausage, cooked pasta, pasta sauce, water, garlic powder, pepper, basil and parmesan cheese in a large bowl. Toss lightly. Pour into greased 9 x 13 pan. Place garlic bread slices on top of mixture. Cover with shredded mozzarella. Dip 8 slices of Roma tomatoes in olive oil, and place one slice on each bread slice. Bake uncovered in 400 degree oven for 15 - 20 minutes. Let set for 10 mins before serving.

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Mialisia: A Recipe for fun AND success!

I realize this is a recipe blog. And it still is. And it always will be. There's another kind of "recipe" I just HAVE TO SHARE with you. Hear me out. Watch the videos. Read what I have to share. Listen to one phone call. You won't regret it. I promise.

I recently joined MIALISIA as an INDEPENDENT FOUNDING DESIGNER. It is an amazing company!!! It is a patented jewelry concept that is a RECIPE for fun, success, and YOU get to be the designer! Watch the Concept video, the Story behind the jewelry. Since we launched in July, I am just loving getting to show everyone our MIALISIA jewelry! The jewelry is versatile, interchageable, fashionable, and quality!!!

See for yourself!:

The founders and CEOs, Sean and Annelise Brown, are exceptional people. NEAT PEOPLE!!! I met Sean at a prelaunch event. Talk about grounded, kind, and not at all pretentious. Just a normal, funny, educated, and genuine guy. I was very impressed. I am very happy to be part of a company with people like him running it.

From the Mialisia website:
"At Mialisia we believe the jewelry you wear is an extension of you. It expresses your mood, your attitude and especially your personality. That’s why Mialisia’s interchangeable jewelry converts into dozens of different looks and styles. This Versastyle™ jewelry provides today’s busy woman with both convenient options and incredible value."

The concept is going to change the way people look, feel, and think about jewelry. This IS NOT just "another jewelry company." It isn't "just another startup" or "another MLM." If you watch the video about what they have been doing the past few years, you will come to realize how special this jewelry really is. Our company is in the very beginning stages. What does that mean? It means HUGE OPPORTUNITIES!!!! Be part of this company at the beginning! Haven't you ever wondered what it would have been like to be part of Pampered Chef or Scentsy or any other big company in the beginning stages? I have. THIS is THAT opportunity!

Annelise sold over $1 MILLION from her basement! The ladies at craft and trade shows went crazy over this jewelry! And it is no wonder they did. The price is so reasonable. 90% of the jewelry is between $15-$50. You get more than just a necklace. It does so much! It becomes a bracelet, boot bling, a belt. It can be combined with any of the other pieces to become a completely different look!

 

The jewelry is lifetime guaranteed.  Free shipping to the customer's home with only a $40 purchase! No one in this industry does that. I have had the privilege of seeing and playing with the jewelry. It is high quality. My toddler could pull on it all through church and it would be fine. NOT the case with any of my other jewelry I've ever had. Haha.

When I was introduced to this company by a dear friend, I researched the internet about Mialisia. I found a lot of information. Later I discovered some of the information on other websites was not accurate or it was misleading. If you have questions, allow ME to answer them! If you're curious, there are several opportunity calls this week. You can just listen in. You just mute yourself and listen. Then when they open it up for questions, unmute to ask your question. If you want to contact me before the opportunity calls or have questions between the opportunity calls, don't hesitate to contact me: jillmialisia@live.com

Opportunity Calls:

Conference Call #559-726-1300 access code:699461#
Monday, August 5th
4:30pmPT/5:30pmMT/6:30pmCT/7:30pmET
Tuesday, August 6th
... 4:30pmPT/5:30pmMT/6:30pmCT/7:30pmET
Wednesday, August 7th
4:30pmPT/5:30pmMT/6:30pmCT/7:30pmET
Friday, August 9th
4:30pmPT/5:30pmMT/6:30pmCT/7:30pmET
These opportunity calls are great to invite people to hear the excitement about Mialisia and to learn about all of the details about joining this NEWLY LAUNCHED company! Invite everyone to listen and to be educated about the facts so they can make an educated decision for themselves!

These are recorded as well so every person who is not able to listen to a live call can listen to the recording at any time!!!
Recorded Opportunity Call:
559-726-1399 access code:699461#

As of right now, the team I am part of is NUMBER ONE in the country!!! Be part of that team! There are four teams currently in the country. And teams within those teams. Our team is the fastest growing and has the most members out of ALL the teams in the company! Contact ME to be a part of the excitement. BE part of the company at the beginning stages because I'm telling you.... now that we have launched, the masses will come. Our company is on fire! Take the opportunity now to build your team! The compensation plan is awesome. We have a great hostess program. You are not going to be begging people to have a party. THEY WILL WANT TO HAVE ONE! The jewelry is fun! The possibilities are ENDLESS. I know. I played with several pieces myself. Once women start to play with it and see the possibilites, the jewelry sells itself. It truly does.

Here is just a peek of some of the jewelry. I have a Facebook page with many more looks and some of my own from the prelaunch event I attended. Go have a look, and then contact ME to join my team!

 

 

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