Broth Gravy

Broth Gravy

From homemade stuffing and mashed potatoes to warm veggies from a delicious roast, everything is better with gravy. This delicious hearty sauce adds a warm touch of homemade comfort to your food. As a relatively simple addition, gravy packs so much flavor and heartiness. A small spread of gravy can tie a meal together, blending the flavors perfectly. With so many pre-made options available, it’s easy to forget how quick and simple it is to whip up a batch of gravy at home. Homemade broth gravy is packed with so much more flavor and nutrients than store bought. In order to make the product last longer store packaged and pre-made gravies are loaded with sodium. However, after making your own rich, hearty broth gravy you will find the store bought options almost tasteless in comparison.

Your Own Custom Flavor

Using this technique you can make delicious, homemade gravy out of any type of broth or stock. Use only as much of the thickener as you need to achieve the right consistency for you, less is more as the gravy will thicken more upon standing. You can reserve any leftover thickener for later use.

In a small pot on the stove, melt 1/3 cup Butter over low heat. When the butter is completely melted, slowly mix in ½ cup Flour. The mixture should be not quite liquid, but not dough, about the consistency of applesauce. Cook this mixture over low heat, stirring continuously for about 5 minutes. This cooks the mixture slightly, getting rid of the overly ‘floury’ taste you would get if you mixed the flour right into stock. It also allows the flour to thoroughly mix with the butter, before adding to the liquid. This prevents lumps, making your gravy incredibly smooth. Set aside and let cool.

Whisk Together

In another pot, heat 3 cups of Stock to a boil and reduce heat to a simmer. Using a wire whisk, combine the flour mixture into the stock, adding only a little at a time. Stop when about half of the flour mixture has been incorporated. This may be thick enough for you and you can save the rest for use later. I like to make very thick gravy, so I end up using all of the mixture to thicken it. When your gravy is at the proper consistency, remove it from the heat and let cool.

For additional flavor you can mix several delicious add-ins to your gravy. Just a little touch of one of these can really make the recipe your own. I usually add 1 or 2 teaspoons Worcestershire sauce for a little extra flavor. Mushrooms or onions are a great add in for flavor. In a skillet, sauté 2 cups of sliced, fresh mushrooms or onions. When veggies are done mix them in with the gravy.                                                                                                      

Broth Gravy

3 cups Stock

1/3 cup Butter

1/2 cup Flour

Melt Butter in a small stove pot and mix in Flour, a little at a time. Cook this mixture, stirring continuously, for about 5 minutes. Set aside and let cool. Heat Stock in a separate pot, to boiling and reduce to a simmer. Using a wire whisk, combine the thickening flour mixture to the stock, a little at a time. Add only enough to thicken to desired consistency. Reserve the leftover thickener for later use. Add in any additional mix ins or flavorings desired. Ladle gravy over a warm plate of food and enjoy!

Spicy Cajun Pasta

Spicy Cajun Pasta

Opposites attract, in the best of ways, with this creamy, spicy dish. This rich and smooth Fettuccini Alfredo kicks it up a notch with colorful peppers and spicy seasonings! Our Spicy Cajun Pasta is a step away from the ordinary with a unique, colorful dinner that’s quick and easy to prepare. This spicy variation of an Alfredo sauce came together one night when my husband brought home a Siracha seasoning mix for me to experiment with. That night a new family favorite meal was born. The calm Alfredo sauce balances out the intense spices in this dish and the colorful peppers make it as pretty as it is delicious.

Classic Dinner with a Spicy Twist

Using fresh ingredients and a homemade Alfredo Sauce makes this a meal bursting with flavor! Peppers can be sliced and stored ahead of time, making this dinner a breeze to throw together.

Prepare your Homemade Alfredo Sauce in a small stove pot , or heat a pre-made Alfredo over low heat. Add ½ teaspoon salt and ½ teaspoon pepper. This can be adjusted for taste. Next mix in ¼ teaspoon Garlic Powder and ¼ teaspoon Onion Powder. This will give the sauce a rich, hearty taste, without a lot of extra effort. It lays a great foundation for the additional spices. Now comes the hot stuff. Add 1 teaspoon Cajun Seasoning. I love this seasoning as it adds just the right amount of spicy flavor, without being too hot or overpowering. Stir in ½ teaspoon Siracha Powder to really kick up the spices a notch. Siracha powder is an intense spice, so don’t overdo this one! ¼ teaspoon Red Pepper Flakes adds some extra bits of color as well as enhancing the flavor and adding an extra bite of spice. Finally, stir in 1 teaspoon of your favorite Hot Sauce. I usually use Franks or Louisiana hot sauce. Combine all of these seasonings together with the Alfredo sauce to create the perfect balance between smooth and spicy. Continue letting the Alfredo thicken or heat until it is the right temperature and consistency for you.

While the sauce is heating, slice 1 Bell Pepper of each color (red, green, yellow, and orange). Sauté the peppers in a large skillet with 1 or 2 tablespoons Butter. When the peppers are soft throughout and no longer crisp on the inside, remove from the heat. Pour the finished sauce and peppers over cooked noodles and toss to combine. Serve immediately for the best taste. Enjoy!

Spicy Cajun Pasta

Alfredo Sauce

½ teaspoon Salt

½ teaspoon Pepper

¼ teaspoon Garlic Powder

¼ teaspoon Onion Powder

1 teaspoon Cajun Seasoning

½ teaspoon Siracha Powder

¼ teaspoon Red Pepper Flakes

1 teaspoon Hot Sauce

1 Green Pepper

1 Red Pepper

1 Yellow Pepper

1 Orange Pepper

Cooked Noodles

Heat or prepare Alfredo Sauce in a small stove pot. Mix in all seasonings for a spicy kick. Slice 4 different colored peppers (Green, Red, Yellow, and Orange) and sauté in a large skillet. Pour the Spicy Alfredo Sauce and Sautéed Peppers over cooked noodles. Toss to combine and enjoy!

Chicken Soup Casserole

Chicken Soup Casserole

Nothing compares to Homemade Chicken Noodle Soup. But it takes so long to make, I usually end up making a really huge batch. This chicken soup casserole is a great way to re-purpose any leftover Chicken Soup. You can make the filling ahead of time and freeze it for a quick dinner on busy nights. My husband asks for this dinner so often now, I find myself making a pot of Stock just to whip up a quick version of this recipe. This recipe will also work well with a Cream of Chicken Soup to substitute the Homemade Chicken Noodle.

Healthy and Delicious

Start with 2 ½ cups Homemade Chicken Noodle Soup or Cream of Chicken Soup. If you are using a chicken noodle soup with a store bought broth instead of a Homemade Stock add in 1/3 cup Flour to thicken it. Now we will bulk up the filling by adding in our extra meat and veggies. Chop 1 cup Cooked Chicken to mix in. Add in ½ cup sliced Carrots and ½ cup sliced Celery. I always recommend using fresh produce, but this recipe works just as well with frozen if you are in a pinch. Next mix 1 cup Peas and 1 cup Corn into your soup. It should be very thick now and full of delicious veggies. Pour ½ cup Milk into the mixture and stir everything together.

Pour this filling into a casserole dish and bake in the oven at 350 degrees for 15 minutes while you prepare the topping. In a medium mixing bowl, mix together 1 cup Flour, ½ teaspoon Baking Powder, and ¼ teaspoon Salt. Crumble in 1/8 cup Butter. Then add the seasonings, ½ teaspoon Rosemary, 1 teaspoon Oregano, 1 teaspoon Basil, ½ teaspoon Thyme. Mix all of this together, so the seasonings are spread evenly through your topping. Then add 1 beaten Egg and ½ cup Milk. Mix these in to make a thick batter.

Take the casserole dish out of the oven and pour the batter gently over the filling. Don’t get too much in one spot. The batter will expand as it bakes, so it’s ok if the topping doesn’t touch all across the casserole. As long as there’s not too much in one spot it should come together. Bake at 350 degrees for 30 – 40 minutes or until the top is golden brown. Enjoy!

Chicken Soup Casserole

2 ½ cups Homemade Chicken Noodle Soup

1 cup Cooked Chicken

½ cup Carrots

½ cup Celery

1 cup Peas

1 cup Corn

½ cup Milk

1 cup Flour

½ teaspoon Baking Powder

¼ teaspoon Salt

1/8 cup Butter

½ teaspoon Rosemary

1 teaspoon Oregano

1 teaspoon Basil

½ teaspoon Thyme

1 Egg

½ cup Milk

In a large bowl, combine Chicken Noodle Soup, chopped Cooked Chicken, sliced Carrots and Celery, as well as Peas and Corn. Add in ½ cup Milk and mix well. Pour filling into a large casserole dish and bake at 350 degrees for 15 minutes. Meanwhile, in a medium mixing bowl, combine 1 cup Flour with Baking Powder, Salt, and crumbled Butter. Mix in the seasonings, Rosemary, Oregano, Basil, and Thyme. Add in 1 beaten Egg and ½ cup Milk to create a thick batter. Take the casserole out of the oven and gently pour the batter over top of the filling, spreading evenly throughout the casserole. Bake at 350 degrees for 30 – 40 minutes or until the top is golden brown.

Egg McMuffins

Egg McMuffins

I’ve been trying to move away from greasy, processed, fast food and cook meals at home with fresh ingredients instead. But every so often my husband decides he just has to have McDonalds and their over-priced Egg McMuffins are one of his favorites. So in an effort to eat more healthy, without cutting out all of our favorite foods, I realized I could start making most of these at home! The first time I made Homemade Egg McMuffins I had intended for them to be a freezer meal; something we could grab on the go. However, once my husband sneaked his first of these sandwiches as they were being assembled, it was all over. That batch of 8 Egg McMuffins never made it to the freezer. This has become a favorite at our house and I have finally given up trying to make enough to freeze them. My husband claims they are even better than McDonalds.

Better Than McDonalds

If you are using regular bacon or ham make sure it is cooked. Then grease a muffin tin and crack an egg into each of the circles. My husband goes through these about as fast as I can make them, so I usually fill up my muffin tin, but you can cook only one or two if you like. Poke the yolk of each egg several times with a toothpick to make sure it cooks all the way through. Bake the eggs in the oven at 350 degrees for about 20 minutes. Poke the centers with a toothpick to make sure they are done, it should come out clean. If you are only making one or two of these at a time you can fry the egg on a skillet, using a circular, metal cookie cutter to shape the egg into a circle. Add a lid to the skillet for a few minutes so the steam cooks the top of the egg as well. Poke the centers with a toothpick to be sure they are done. Be careful when removing the cookie cutter as it will be hot!

While the Eggs are cooking, toast the English Muffins and spread with a little butter. Lay a slice of Cheddar Cheese inside one half of the muffin while it is still warm. Add one baked egg circle on the muffin. Place either one slice of Canadian Bacon or one slice of regular bacon, broken in half, over the Egg and top with the other half of the muffin. If these delicious sandwiches don’t get devoured right away, you can wrap them in plastic and freeze for individual breakfast sandwiches on the go. To reheat simply unwrap the plastic and wrap the frozen sandwich with a paper towel. Microwave for about 1 minute and enjoy a delicious homemade sandwich on the go!

Egg McMuffins

For Each Sandwich:

1 English Muffin

A little Butter

1 slice Cheddar Cheese

1 Egg

1 slice Canadian or Regular Bacon

Bake the Eggs in a muffin tin on 350 degrees for about 20 minutes. Fry Bacon if needed. Toast the English Muffins, spreading each with a little Butter. Layer the Sandwich with 1 slice Cheddar Cheese, 1 cooked Egg circle, and 1 slice of Canadian or Regular Bacon. Enjoy!

Cookie Crumb Dip

Cookie Crumb Dip

I hate letting food go to waste. We rarely have leftovers in my house, but when we do I’m always looking for interesting ways to reuse them. After going through my own personal cookie baking marathon these last two weeks, most of my cookies are gone but I have about half a cookie jar filled with crumbs! Of course, I can’t just throw these away. But what can I possibly do to re-purpose a bunch of crumbs? Enter the Cookie Crumb Dip.

I am so excited about this. This delicious dip can be made from any type of cookie. You can serve it at parties with gram crackers for a dessert dip. It can also be spread on bagels and toast for those like me who think dessert and breakfast were made for each other. This dip becomes firm in the fridge, so I was able to roll a few balls of mock ‘cookie dough’ out of it to mix in with ice cream!

So Good, I Think I’ll Bake More Cookies

I ended up making three batches of this after the first one turned out so well. One was made with a mixture of cookie crumbs and the others were made with Oatmeal Raisin and Snickerdoodle cookies. The Oatmeal Raisin Dip is perfect for bagels in the morning and the cinnamon-sugar flavor of Snickerdoodle Dip is delicious on toast. The mixed cookie crumb dip worked great for bagels and toast as well, but this one was my favorite to use with gram crackers as a sweet snack.

Gather up your leftover cookies or cookie crumbs. Chop them in a food processor a few times to break down bigger pieces and make the crumbs more uniform. Take 2 cups of the Cookie Crumbs and pour ½ cup melted Butter on top to make them soft and gooey. Next, mix in 1/3 cup Cream Cheese. Let the cream cheese soften a bit first to make mixing easier, you want a nice smooth dip. Mix all the of these ingredients together and if you have a few bigger chunks of cookie left you can sprinkle those on for an extra bite of cookie. Serve as a dip or a spread and enjoy!

Cookie Crumb Dip

2 cups Cookie Crumbs

½ cup Butter, melted

½ cup Cream Cheese.

Break down Cookies into crumbs if needed. Stir in melted Butter and Cream Cheese until mixture is smooth. Enjoy this delicious, simple dip.

Corn Torillas

Corn Tortillas

I have been trying for some time to start making homemade tortillas. My first few attempts did not turn out quite right, but I have finally found a way to make delicious corn tortillas at home. When I started out I was using regular flour, which was probably most of the problem. Switching over to a corn flour that has been processed with lime has made all the difference.

Thin Sheets of Dough on a Hot Griddle

The dough for these tortillas is incredibly simple to make. It requires only three ingredients; Corn Flour, Water, and Salt. The corn flour must be processed with lime and not the kind you would use for making corn bread. Look on the ingredient label to be sure you are getting the right kind. Sprinkle a ¼ teaspoon or so of Salt over 2 cups of the Corn Flour. Pour in 1 ¼ cup Water and mix together. If needed add a little more water so that the dough sticks together, only a teaspoon at a time.

The way that you roll out the dough for tortillas will make a huge difference in how they taste. Place a ball of dough, just enough for one tortilla, in between two sheets of wax paper. Roll the dough out in a circle, as thin as you can. Stack the tortillas as you roll them out, keeping a sheet of wax paper in between each one. Heat a griddle on the stove with just a little oil to keep the tortillas from sticking to the pan. When the griddle is hot, carefully peel a tortilla away from the wax paper, being careful not to rip it. Cook each tortilla for 15 to 30 seconds on each side, flipping the tortilla as needed. When you start to see a few brown marks on each side the tortilla should be done. Stack the cooked tortillas between paper towels and cover with a kitchen towel to keep them soft. Enjoy your tortillas as tacos, burritos, or enchiladas. These Chicken Avocado Burritos would be especially good with homemade tortillas! Dip into a spicy Mexican soup or cut into slices and fry them for tortilla chips.

Corn Tortillas

2 cups Corn Flour, processed with lime

¼ teaspoon Salt

1¼ cup Water

Mix together Corn Flour, Salt and Water. Separate dough for individual tortillas and roll very thin, between sheets of wax paper. Put a little oil on a griddle or skillet and heat. When the griddle is hot, cook each tortilla for 15 to 30 seconds per side, flipping occasionally. Stack between paper towels and cover to keep from drying out. Enjoy!

Snickerdoodle Cookies

Snickerdoodle Cookies

Sometimes you can tell how well liked a recipe is by the number of sugar, flour, and butter stains that are worn into it. This is certainly the case with these snickerdoodle cookies. Soft and light, made with sugar and cinnamon, these cookies are the perfect snack. They taste best freshly made, when they are warm and soft, but that’s not usually a problem because they disappear faster than you can bake them.

Cinnamon and Sugar, The Perfect Pair

These cookies were so much fun to make as a child. The dough comes together very quickly, but the best part is rolling the cookie dough balls in cinnamon-sugar to coat. The sweet outer layer of these cookies adds the perfect amount of flavor to these melt in your mouth cookies.

Start by sifting your flour. You need 2 3/4 cup sifted Flour, mixed with 2 teaspoons Cream of Tartar and 1 teaspoon Baking Soda. Add in ½ teaspoon Salt and 1 ½  cups Sugar. Stir together dry ingredients before adding in 1 cup Shortening and 2 Eggs. Blend well with a mixer.

Preheat your oven to 400 degrees and prepare your dough for baking by rolling into balls. Mix together Sugar and Cinnamon to taste in a small sealable plastic bag. Drop the cookie dough balls into the bag, one or two at a time. Seal the bag and shake gently to coat the dough with cinnamon-sugar.

Place each prepared cookie dough ball on a grease baking sheet and bake for 5-8 minutes. Be careful not to over bake, or the cookies will be dry and hard instead of soft and moist. Got leftover crumbs? Try making this delicious cookie crumb dip!

Snickerdoodle Cookies

2 ¾ cup Flour, sifted

2 teaspoons Cream of Tartar

1 teaspoon Baking Soda

½ teaspoon Salt

1 ½ cup Sugar

1 cup Shortening

2 Eggs

Cinnamon and Sugar combined to taste

Sift Flour. Mix together all dry ingredients. Beat in Eggs and Shortening with a mixer. Roll the dough into balls. Place Cinnamon-Sugar in a small plastic sandwich bag. Shake the balls of cookie dough in the bag to coat, a few at a time. You can also roll the balls of cookie dough in a bowl of cinnamon-sugar. Place cookie dough on a greased baking sheet and bake at 400 degrees for 5 – 8 minutes. Enjoy!

Garlic Cheese Rolls

Garlic Cheese Rolls

Oh my goodness. These are amazing! They are my absolute new favorite dinner roll. What could possibly be better than a fresh, warm, homemade dinner roll you ask? One that is stuffed with garlic and cheese of course! Why didn’t I think of this sooner? Garlic cheese rolls are here to stay.

Delicious, Cheesy Goodness

My favorite part about these dinner rolls is not the melted cheese center (although that is amazing) but the garlic and cheese flavor that is baked into the bread itself. I baked these rolls together in a pan with a little melted butter brushed on top when they were done and a sprinkle of parmesan. They are absolutely irresistible!

To start off this dough, I proof the Yeast by mixing 2-1/4 teaspoons (or one packet) of Yeast into 1/3 cup Warm Water and add just a pinch of sugar. The water should be about 115 degrees, but I simple turn my faucet on and let the hot water run for a minute until it fully heats up. This temperature is usually perfect for activating yeast, very warm, but not too hot. Let the yeast mixture sit in a warm place about 5 minutes while you prep the other ingredients. The yeast is active if the mixture starts to bubble and ‘poof’ up. If nothing happens after a few minutes add in more sugar and make sure the area where it is sitting is warm enough.

Once the Yeast is Ready

In a large bowl mix together 1 cup Milk, ¼ cup Sugar, ¼ cup Melted Butter and 1 teaspoon Salt. Add in the proofed Yeast mixture and 1 beaten Egg. Mix in 1 finely minced Garlic clove and 1/8 cup grated Parmesan Cheese to flavor the dough. Add 4 cups Flour, a little at a time, mixing well until you cannot add any more flour. Pour any remaining flour onto a clean surface and turn out the dough to knead it. Knead the dough for about 5 minutes until it is tacky but not sticky. Place dough in a large, greased bowl and turn to coat. Cover with a towel and let sit in a warm place 1 hour to rise. I always start the dinner rolls first and let them rise by the oven as I cook the rest of the meal. Turning your oven to warm and setting the dough on the stovetop will create that extra warmth needed if you’re not cooking anything at the moment, but the room is a little too cool to make the dough rise.

After an hour the dough should be about doubled in size. Punch the dough down with your fist to deflate and turn out onto a lightly floured surface. Pull off small pieces of dough and press a Mozzarella Cheese Cube into the center of each, forming the dough into a ball around it. Keep the dough around the cheese minimal, as it will rise and too much dough will make your melted cheese pocket seem smaller in each roll. Place the rolls into a greased baking pan or on a baking sheet. Cover with a clean towel and let rise 1 hour more, in a warm place. When the rolls have risen again, place them in a preheated oven at 350 degrees and bake 15 – 20 minutes, until tops are golden brown. Brush with melted butter and sprinkle with parmesan cheese.

Garlic Cheese Rolls

1 cup Milk

¼ cup Sugar

¼ cup Butter, melted

1 teaspoon Salt

2-1/4 teaspoons Yeast

1/3 cup Warm Water

1 Egg, beaten

1 clove Garlic, minced

1/8 cup Parmesan cheese, grated

4 cups Flour

1 block Mozzarella Cheese, cubed

Proof 2-1/4 teaspoons Yeast and 1/3 cup water with a pinch of sugar. Mix Milk, Sugar, Butter, and Salt together. Add in Proofed Yeast, 1 beaten Egg, 1 clove finely minced Garlic, and 1/8 cup Parmesan Cheese. Slowly mix in 4 cups Flour, a little at a time, until you can’t add anymore. Turn dough out on a heavily floured surface and knead about 5 minutes. Place in a clean bowl and let rise 1 hour. Deflate dough and turn out on a lightly floured surface. Form rolls by pressing a cube of mozzarella cheese into the center of each ball of dough. Place in a greased baking pan and let rise 1 hour. Bake at 350 degrees for 15 – 20 minutes. Brush tops with melted butter and sprinkle with parmesan cheese. Enjoy!

Chocolate Pecan Pie from the Something Sweet Series

Chocolate Pecan Pie

This chocolate pecan pie was one of the classics at my grandma’s every Thanksgiving. The warm melted chocolate emphasized the rich and creamy texture of this filling, while the pecans contrast it nicely with a slight crunch. Together they make a delicious dessert that is both decadent and comforting.

Smooth, Crunchy, and Rich

This recipe is fun to make and can be thrown together very quickly! Start out with an uncooked Pie Crust, as always I recommend trying this delicious homemade pie crust recipe. Store bought crusts can be used if you’re pressed for time, but nothing beats the taste of homemade.

Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine 3 beaten Eggs with 1 teaspoon Vanilla Extract and 2 tablespoons melted Butter. Next, mix in ½ cup Sugar and 1 cup Corn Syrup. This will make the mixture very thick, be sure to mix in all of the sugar, and not let it settle on the bottom. Then, add in ½ cup Semi-sweet Chocolate Chips. You can substitute dark chocolate if you like, but for me semi-sweet is just right. Finally, mix 1 ½ cup Pecan halves and stir to combine all ingredients evenly.

The filling for this is an interesting texture. The pecans and chocolate chips will basically be suspended in a thick, semi-fluid mixture. Pour this into to unbaked pie crust and remember to cover the edges of the crust with tin foil. Bake at 350 degrees for 40 – 50 minutes, removing the foil for the last 5 – 10 minutes to let the edges brown.

Let the pie cool for at least an hour. Because of the eggs, the center of the pie will be raised up towards the end of baking, but it will settle as the pie cools.

Keep an eye on it towards the end. With all the chocolate mixed in it’s easy to get a very dark looking top on this recipe. As you can see in the picture, I left mine in for a minute or so too long. If you’d like, melt a little extra chocolate to drizzle across the top of the pie or over individual slices.

Chocolate Pecan Pie

3 Eggs, beaten

1 teaspoon Vanilla

2 tablespoons Butter, melted

½ cup Sugar

1 cup Corn Syrup

½ cup Semi-sweet Chocolate Chips

1 ½ cup Pecan Halves

1 unbaked Pie Crust

Combine beaten Eggs, Vanilla, and melted butter in a medium sized mixing bowl. Stir in Sugar and Corn Syrup, mixing until well combined. Add in Chocolate Chips and Pecan Halves, stirring until the pieces are evenly suspended. Pour mixture into an unbaked Pie Crust and bake at 350 degrees for 40 – 50 minutes. Let cool 1 hour.

Chicken Noodle Soup

Chicken Noodle Soup

If I had to pick one recipe to be my ‘signature’ dish this would be it. Chicken noodle soup seems very basic, but with this homemade recipe a simple soup becomes phenomenal. You could make a quick version of this soup using store bought broth and noodles. But if you have the extra time to make it using these Homemade Stock and Egg Noodle recipes, the results will be well worth it!

Better Tasting, Better For You

When made from scratch, even a simple dish becomes so much more. Not only does this chicken noodle soup taste better than anything bought in a can, but it is healthier for you as well. Canned soup has so much sodium added in, as well as preservatives and artificial flavorings. When you make it at home, chicken noodle soup is much more nutritious because you are using real ingredients and you can control what goes into your food.

Homemade Egg Noodles are by far the best thing to use with this recipe. If you are making Egg Noodles for your soup, start them first. Once the noodles are sliced and are drying you can start the rest of the soup. Heat about 10 cups of Chicken Stock in a large pot on the stove. While the Chicken Stock is heating, slice up 6 medium sized, peeled Carrots and drop them in the pot. Slice 4 stalks of Celery and drop those in the pot as well. Make sure your veggies are all cut into thin slices or bite sized pieces for your soup. Next add in 1 Onion, diced. And 2 cooked Chicken Breasts, cubed. All of these can be chopped and added in while your stock is heating up. Once the stock starts boiling, it’s time to add in the noodles. If you made homemade Egg Noodles ahead of time and froze them to cook later, the noodles can be added straight into the boiling water as well. Let the soup simmer together at least until the noodles are tender, about 15 minutes. Enjoy your delicious Homemade Chicken Noodle Soup!

Chicken Noodle Soup

10 cups Chicken Stock

6 medium Carrots, peeled

4 large stalks Celery

1 Onion

2 cooked Chicken Breasts

3 cups Egg Noodles

Heat Chicken Stock to boiling, in a large pot on the stove. Slice Carrots and Celery thinly, and add to stock while heating. Dice Onions and cube the cooked Chicken, then add these into the pot as well. Once the stock is boiling add Egg Noodles and reduce to a simmer. Cook about 15 minutes, until noodles are tender. Enjoy!