Chicken Noodle Soup

 Such a hearty, delicious soup! A classic, and perfect on those chilly, fall days!

This is one of those recipes that you don't realize how easy it is until you make it! Especially if you shortcut it and use a rotisserie chicken (every time 🙋)!! 

WHAT YOU NEED

• 2 cups cooked, shredded chicken (or one rotisserie chicken)
• 2 medium or 1 large yellow onion, diced
• 2 cups carrots, peeled and diced
• 4 stalks celery, diced
• 3-4 cloves garlic, minced
• 2 T olive oil
• 1 T butter
• 1/2 tsp dried thyme
• 1 bay leaf
• 6 cups chicken broth
• 1 cup water
• 1 tsp better than bouillon, chicken
• 12 ounces wide egg noodles
• salt and pepper to taste

HOW TO MAKE CHICKEN NOODLE SOUP

1. Heat your olive oil and butter in a large soup pot or dutch oven over medium heat.

2. Add in your onion, celery and carrots. Sautee until tender, about 7-8 minutes. Add in the better than bouillon, thyme and your minced garlic. Stir and cook for about a minute.

3. Pour in your chicken broth, water and add bay leaf. Bring to a boil and cook for 5 minutes. Add in your noodles and cook over medium heat for 5-8 minutes or until noodles are cooked. 

4. Add in your shredded chicken and combine. Season with salt and pepper. Remove from heat and serve hot.

5. Enjoy!

TIPS
-Make sure all your veggies are chopped/diced to roughly the same size so they all cook evenly.

-Sub out the better than bouillon for a chicken bouillon cube, or another cup of chicken broth. May need to alter salt to taste.

Cheeseburger Soup

It's soup season y'all!! I love soup year-round, but the family definitely jumps on board in the fall!

This is a classic soup recipe that - shocker - I hadn't tried until a friend brought us some after our last baby was born. I know, I know 🤦🤦🤦 BUT!! It was a massive hit with the family so I had to try and make it myself! It is creamy and hearty and all the things a fall season soup should be!

My version is very closely based off of the Award Winning Cheeseburger Soup from The Recipe Critic.

WHAT YOU NEED

• 1 lb ground beef
• 4 cups peeled and chopped potatoes
• 1 medium onion, diced
• 3-4 celery stalks, diced
• 1 cup shredded carrots
• 1 tsp dried basil
• 1 tsp dried parsley flakes
• 3 cups chicken broth
• 1 1/2 cup milk
• 2 cups shredded cheddar cheese (or 16 oz Velveeta)
• 1/4 cup sour cream
• 5 T butter, divided
• 1/4 cup flour
• salt and pepper to taste

HOW TO MAKE CHEESEBURGER SOUP

1. Brown your ground beef in a large dutch oven pan, or other heavy bottomed pan. Drain and set to the side.

2. Add in 2 T of your butter (to the same pan) and saute your onion, celery and carrots over medium heat until softened. About 5 minutes or so. Add in your basil and parsley. Cook down veggies until tender. 

3. Add in your potatoes, beef and chicken broth and bring to a boil. Let boil for a few minutes, then reduce heat to a simmer. Put lid on and allow to simmer for 15 minutes, or until potatoes are soft. (You can poke through with a fork or knife easily)

4. Make a roux (melt your remaining 3 T butter and add your flour. Stir continuously until bubbly, 3-5 minutes) in a small skillet. Add your roux mixture directly to your soup. Stir in and bring it to a boil. 

5. Reduce heat to low, then add in your cheese. Stir until combined. Stir in your milk, then season with salt and pepper to taste.

6. Remove from heat and stir in your sour cream.

7. Enjoy!

TIPS

-Prep your veggies beforehand! Have all your potatoes peeled and chopped, onion and celery diced. Makes the process move more smoothly and less likely to burn or overcook anything.

-If using shredded cheese (my preferred method) shred your own cheese off a block! A little more time consuming (and definitely part of the prep from the previous tip!) but the flavor it adds is amazing! Pre-shredded, bagged cheese works great as well!

-Top with bacon crumbles 😋

-Eat alongside some homemade rolls (or store or bakery bought - who am I to judge🤷) It's perfect for soaking up all that creamy, cheesy broth! 

-Don't leave out the cream! You can sub in another type of cream (yogurt or heavy whipping cream), but it is necessary for the final consistency and texture of the soup.