This looks like it is going to be “Chicken Noodle Soup” kind of day! This is one of my favorite soups – but really is there anything better on a cold wintery day than a thick and hearty bowl of chicken and noodle soup? There are two recipes below, one will feed about 20-25 people, so it makes enough for a crowd. The other recipe serves about 8 people. Make enough to share with friends and family! Or you can freeze some for another winter weekend.

When I make chicken noodle soup, I like to add lots of carrots, celery and onions and I use rotisserie chicken to make it quick and easy.

Chop or slice all the vegetables and the chicken into bite sized pieces.

The vegetables add such a beautiful color and so many nutrients!

Saute the vegetables, stir in soup and seasonings.

Add chicken broth and bring to a boil. Add noodles and cook according to package directions. Add chicken, bring to a simmer. Taste and extra seasonings, as desired. Take off heat and let set for about 10 minutes.

The following recipe serves 8 – just right for a family dinner!

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Chicken Noodle Soup

So good on a cold winter night!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Soup

Cuisine: American

Keyword: Soup

Servings: 8

Author: Mary Beth

Ingredients

• 3 tablespoons butter
• 1 pound carrots peeled and sliced
• 5 stalks celery sliced
• 1 yellow onion diced
• 10 1/2 ounce can Cream of Chicken Soup
• 64 ounces chicken broth
• 1 teaspoon Mrs. Dash Original Seasoning
• 1 rotisserie chicken cut in bite size pieces
• 12 ounce noodles, frozen or dried
• Optional – salt, pepper, parsley to top

Instructions

• Sauté carrots, celery and onion in butter until vegetables begin to soften.  Stir in Cream of Chicken soup and Mrs. Dash Seasoning.  Add chicken broth and bring to a boil.

  Add noodles and cook 20 minutes, or according to package directions.  Add chicken and bring to a simmer.  Taste and add additional salt, pepper, or Mrs. Dash seasoning to flavor.  Let set about 10 minutes.  Optional -top  with parsley.

The recipe below will serve a crowd – it makes about 25 servings.

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Chicken Noodle Soup for a Crowd

Is there anything better than Chicken Noodle Soup on a cold winter day? Extra veggies is this recipe.

Prep Time15 minutes mins

Cook Time40 minutes mins

Course: Soup

Cuisine: American

Keyword: Chicken, Egg Noodles, Vegetables

Servings: 25

Author: Mary Beth

Ingredients

• 1/4 cup butter
• 2 pounds fresh carrots, peeled and sliced
• 8 stalks celery, sliced (1 bag)
• 2 medium yellow onions, diced
• 1 10 1/2 oz can Cream of Chicken Soup
• 3 32 oz boxes chicken broth
• 1-2 teaspoons Mrs. Dash Original Seasoning
• 1 large rotisserie chicken, skin and bones removed, cut in bite size pieces
• 24 ounce package frozen noodles
• Optional salt, pepper, parsley to top

Instructions

• Saute carrots, celery and onion in butter until the vegetables begin to soften. Stir in soup and Mrs. Dash seasoning. Add chicken broth and bring to a boil.
• Add noodles and cook 20 minutes, uncovered, or according to package directions. Add chicken and bring to a simmer. Taste and season with salt, pepper, more Mrs. Dash seasoning or parsley, if desired. Let stand about 10 minutes.

One of my favorite winter soups! Comfort soup for sure! Enjoy!

More snow and cold weather! But cold weather always makes me crave comfort foods – like delicious soups and stews! Cabbage Patch Stew has been one of our family’s favorite soups for many years.

Gather soup ingredients – ground meat, onion, celery, cans of tomatoes and beans and cabbage.

Brown the meat in a Dutch oven or stock pot. Add the onion and celery and saute for about 5 minutes.

Stir in the tomatoes, beans, chili powder, salt and pepper. Bring to a boil.

Rough cut cabbage, into about 1/2 inch pieces.

Add cabbage to soup mixture. Cover and cook until the cabbage is tender, about 20-25 minutes. Take off the heat and let sit for about 10 minutes.

Enjoy!!! We often serve with cheese and crackers or cornbread. This soup is one of those that is even better the next day. Refrigerate in covered container and warm up to enjoy again.

My daughter and I ate at a restaurant and she ordered vegetarian chili (yes -my children all tend to eat healthier than I do :)) and it tasted just like this soup – without the meat. So I think you could skip the meat and add an extra can of beans to create a vegetarian soup.

HappyWeek!

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Cabbage Patch Soup

Delicious soup for a chilly evening!

Prep Time10 minutes mins

Cook Time30 minutes mins

Resting Time10 minutes mins

Total Time50 minutes mins

Course: Soup

Cuisine: American

Keyword: Beans, Beef Stew, Cabbage

Author: Mary Beth

Ingredients

• 1 pound ground beef or Italian Sausage – or mixture of the two
• 1 medium onion, chopped
• 1/2 cup celery, thinly sliced
• 3 14.5 oz cans diced or whole tomatoes
• 2 16 oz cans red kidney or mixed chili beans
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups rough cut cabbage, about 1/2" pieces

Instructions

• Brown the meat in a Dutch oven. Add the onion and celery and saute about 5 minutes.
• Stir in the tomatoes, beans, chili powder, salt and pepper. Bring to a boil, add the cabbage. Cover and cook until the cabbage is tender, about 20-25 minutes.
• Take off heat. Taste and add additional chili powder, salt or pepper if needed. Let sit, with lid, on for about 10 minutes. Enjoy!

What happened????? Just a few days ago it was 83 degrees! We were mowing the yard, raking leaves and picking tulips!!! Now it is snowing! Time for comfort food!!!

And what is more comforting than a big pan of biscuits? Perfect with your favorite stew or soup, topped with sausage gravy, or your favorite honey or jam.

These are amazing biscuits! Just look at all those layers! Trust me, these are flaky, golden brown and delicious!

For more photos, the recipe and lots of biscuit making tips, click on the link below:

https://sallysbakingaddiction.com/flaky-buttermilk-biscuits/

We had this Broccoli Cheddar Soup last night for dinner – another tasty comfort food!

Enjoy!!!!