Creamy Chicken Noodle Soup

I got this recipe from my sister-in-law Kristen.  It is a great version of classic chicken noodle.

Creamy Chicken Noodle Soup

 Ingredients:

4 C. Chicken Stock

8 C. Water

1- 16 oz. Bag of Grandma’s frozen egg noodles

Carrots

Celery

4 Shredded cooked chicken breasts

1 pint of heavy Cream

¼ c. butter

¼ C. flour

Salt and Pepper to taste

Instructions:

Cook Chicken stock, water and noodles for 10 minutes while boiling.  Add carrots and celery, cook for 30 minutes.  Add chicken and cream.  Then mix butter, flour and some broth in a separate bowl and mix into soup to thicken.

Kristen's Potato Soup

My sister-in-law Kristen makes this soup for us every fall and we love it!  She triples the recipe and it still isn't enough to last very long at any family function.  Yes it is just that good!

Potato Cream Cheese Soup

Ingredients:

½ cup onion, chopped

¼ cup celery, diced

2 Tbsp butter

2 Tbsp flour

3 cups potatoes, chopped

3 cups chicken broth

½ cup sour cream

4 oz cream cheese

2 Tbsp cooked bacon or ham

½ tsp dill

Salt and pepper to taste

Instructions:

In a small saucepan sauté onions and celery in butter until tender. 

Add flour to onion mixture; stir and cook over medium heat for 1 minute, set aside.

In a 3 quart pan combine broth and potatoes, bring to a boil.  Reduce heat.  Cook until potatoes are tender, but not mushy.  Stir occasionally so potatoes don’t stick.  While potatoes are cooking, melt cream cheese with sour cream in microwave.  Add cream cheese mixture to potatoes and broth mixture along with onions and celery.  Add dill and bacon or ham.  Simmer and stir until cream.  Add salt and pepper.  Thin with milk if necessary.  Serves: 5 to 6.