Homemade Chicken Noodle Soup (grandmom's recipe)

This recipe has been in my family for years.  We love it.  Easy to make too.  My kids beg for this soup all year long.  I use a rotisserie chicken from my local store for the meat.  Only $5 and the meat is very flavorful, plus it makes it easier!   However, you can cook your own chicken, just shred it after it cooks.   You can also make your own chicken stock if you prefer.  I serve the soup with warm rolls.

Ingredients:
1 package egg noodles extra broad (you can use any kind of noodle you like)
1 Rotisserie chicken (pull all the white meat out and shred loosely)
1 large container Swanson's Chicken Stock Low Sodium
1 large container Swanson's Chicken Broth Low Sodium
2 cups water
1 1/2 cups tomato sauce (I usually use a bit more but that depends on taste preference)
4 celery stalks, diced
4 large carrots, diced
2-3 TBS italian seasoning (more or less to taste)
1-2 TBS black pepper (more or less to taste)
1/2 teaspoon kosher salt (more or less to taste)


Turn stove on medium-high heat.  Add 1/2 cup chicken stock to a large pot.  Add the diced celery and carrots.   Add 1 teaspoon italian seasoning.   Stir well.   Saute lightly for 5-8 minutes or until the veggies are tender. 

 Once the veggies are tender, add all of the shredded chicken, water, the remaining chicken stock &  chicken broth.    Add the black pepper & kosher salt and 1 TBS italian seasoning. Stir well. 

Meanwhile, cook the noodles according to directions.  Drain well.

Turn the chicken broth up to medium high and let simmer for 8-10 minutes or so.   Stir occasionally.
Turn down to low and add the tomato sauce.   Stir well.  Let cook for at least 20-30 minutes, stirring occasionally.  Turn heat to very low. 

Add s&p & seasoning to taste. 

Add the noodles and stir well.   Let cook on low for at least 30-45 minutes, stirring occasionally.   Make sure the heat is very low.  I prefer to let it all simmer for at least a full hour if not more but that all depends on the time you have!  

Serve with warm bread.  Enjoy! 

Baby Potatoes with Tomato Corn Saute

It's only May and I'm already sick of some of my stand by traditional spring/summer side dishes.  I like easy and quick sides.  I found this recipe in a Cooking Light Magazine and went with it.  I changed a few things around to make it more kid friendly and they LOVED it.  My son had 3 helpings!  Healthy and easy, definitely going to be a staple in this house from now on. 

Ingredients:
12-15 baby potatoes (we used red potatoes)
1 TBS EVOO
1 1/2 cup fresh corn kernels (or one can - drained well)
1 garlic clove (we used minced)
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp Mrs Dash salt free table seasoning
1 cup cherry tomatoes - halved
1 ounce grated parmesan cheese

1/4 tsp crushed red pepper flakes (OPTIONAL) .

1. 1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain well.
2. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic. Let heat for 2-3 minutes
3. Add corn, salt, pepper, and Mrs. Dash seasoning.   Let simmer for 2 minutes.
4. Turn heat to low-medium.
5. Add the potatoes and tomatoes, stir well.    (Add s&p to taste. ) 
6. Let simmer for 3-4 minutes, stirring often. 
7. Serve warm with grated parmesan cheese on top (or red pepper flakes if you prefer).