Ground Beef and Bean Enchiladas
We love Mexican food at our house and Ground Beef and Bean Enchiladas is one of our favorite dishes. I like to use my Ground Beef Taco Meat for the filling, with a Homemade Enchilada Sauce to go over it.
Tag: Comfort Food
Irish Bangers and Mash
Irish Bangers and Mash is a delicious dish to make, just in time for your St. Patrick’s Day celebration. Or whenever you’re desiring an easy comfort food dinner. Savory sausage with a brown onion and Guinness gravy served over your favorite mashed potatoes. Or even …
Easy Baked Potato Soup
This Easy Baked Potato Soup is a recipe my mother-in-law gave me. It’s easy, creamy and delicious. So yummy. Continue reading Easy Baked Potato Soup
Ragu Bolognese with Homemade Pappardelle
I love trying new recipes especially classic Italian and French dishes. Here’s my take on Ragu Bolognese with Homemade Pappardelle. This dish simmers on the stove for hours, cooking down to a dense, flavor intense sauce, that’s simply wonderful. Comfort Food, Italian-style.
Italian Meatloaf with Mozzarella
Our family loves Italian Meatloaf with Mozzarella so much it’s requested on a regular basis and ranks right up there with grilled steaks. It’s much more than your average meatloaf–loaded with herbs and cheese and topped with a homemade marinara sauce. It’s Sunday meatloaf on …
Easy Chicken Noodle Soup
Easy Chicken Noodle Soup is the perfect recipe when you need an easy, yet comforting meal.
It’s my go-to recipe when one of my loved ones gets sick. A soup with hot herbal chicken broth, flavored with celery, carrots, peas and onion and made easy with my favorite Amish egg noodles.
This soup is also a great recipe to make with young children who are learning to cook. And it’s one they will love to eat–which makes it even better.
Ingredients Needed to Make Easy Chicken Noodle Soup
- chicken breasts
- water
- chicken bouillon cubes
- celery
- carrots
- onion
- dried oregano
- parsley
- kosher salt
- freshly ground black pepper
- frozen peas
- Amish Extra Thick Kluski Egg Noodles
Ways to Make This Soup even Faster and Easier
This soup is even more quick to make if you happen to have some leftover roasted chicken in the refrigerator. Simply shred it and add it to the soup.
Substitute chicken broth or stock for the water and bouillon cubes.
Use frozen mixed vegetables instead of the fresh celery, carrots, and peas. Add the frozen vegetables with the chicken.
I like to use Amish Extra Thick Kluski Egg Noodles, but you may use any egg noodles in your pantry, or even dried spaghetti that has been broken into halves or thirds.
Instructions for Making This Recipe
To begin, gather your ingredients so that you have them close at hand. Prepare your vegetables. Using a knife and cutting board, chop celery. Peel and slice carrots. Mince the onion. Set aside until ready to use.
In a medium saucepan combine chicken and water and bring to a boil.
Add bouillon cubes, chopped celery, sliced carrots, and minced onion. Season with dried oregano and parsley, kosher salt, and freshly ground black pepper. Cook on medium heat for 20-25 minutes until meat is cooked through, stirring occasionally.
Remove chicken from broth and set aside to cool. Add frozen peas to the broth and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.
Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes on low.
Serve immediately with saltine crackers. This recipe will serve 4-6 people.
See more Soup Recipes Here. See Comfort Food Recipe Ideas Here.
Easy Chicken Noodle Soup
Easy Chicken Noodle Soup is the perfect recipe when you need a comforting meal. Flavored with herbal chicken broth, celery, carrots, peas, onion and Amish egg noodles.
Print
Rate
Servings: 6
Equipment
Cuisinart Cookware
Glass Measuring Cups
Santoku Knife
Cutting Board
Ingredients
- 3 whole chicken breasts
- 6-8 cups water
- 3 cubes chicken bouillon
- 2 cups celery chopped
- 1 cup onion minced
- 1 medium carrot peeled and sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 6 oz Amish Extra Thick Kluski Egg Noodles
Instructions
- Gather all your ingredients and prepare your vegetables. Using a knife and cutting board, chop celery, and peel and chop or slice the carrots. Mince the onion.
- In a medium saucepan combine chicken and water and bring to a boil. Add bouillon cubes, celery, carrots, onion. Season with salt, pepper. Cook on medium heat for 20-25 minutes until meat is cooked through.
- Remove chicken from broth and set aside to cool. Add frozen peas and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.
- Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes. Serve immediately with saltine crackers. Serves 4-6.
Notes
*If you'd like to make this recipe even easier, you may substitute frozen mixed vegetables for the fresh carrots, celery, and frozen peas. Simply add them in when you would add in the frozen peas before the noodles.
Nutrition
Calories: 150kcal | Carbohydrates: 28g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 444mg | Potassium: 294mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2055IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 1mg
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Homemade Lasagna with Ricotta Cheese
Make this delicious Homemade Lasagna with Ricotta Cheese when you want to serve your family something special. Saucy and Cheesy with Fresh Tender Pasta. Oh my. The extra effort is so worth the time. Believe me, you’re family will love you for it!
Apple Pie with Crumb Topping
This Apple Pie with Crumb Topping is a mix between a Dutch Apple Pie and an Apple Crisp. Tart apples in a sweetly spiced filling, topped with a crunchy oat crumb. What is a Dutch Apple Pie? A Dutch Apple Pie has a sweet streusel …
Shrimp Chowder with Bacon
My husband is always skeptical when I try a new recipe. I think he’d be happy to eat beef and potatoes every day of his life. This Shrimp Chowder with Bacon is a soup we both enjoy!
(Recipe slightly modified on 12/29/21)
I love the creamy sweetness, the chunky pieces of shrimp, all topped with cheddar cheese and crisp chewy bacon. Serve this with a slice of hard, crusty bread. Oh my! Yummy!
Ingredients to Make Shrimp Chowder with Bacon
- Yukon Gold Potatoes
- chicken broth
- canned sweet corn, drained
- medium to large shrimp
- whole milk
- half-and-half cream
- butter
- sweet yellow onion
- all-purpose flour
- dried or fresh parsley
- kosher salt
- freshly ground black pepper
- bacon
- cheddar cheese
Instructions for Making this Recipe
To begin, gather your ingredient so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a sharp knife and cutting board, dice the potatoes and sweet yellow onion.
Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
Shred the cheddar cheese and set aside until the end for garnish.
Make the Soup
In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes. Add the drained corn and chopped shrimp to the potatoes. Stir in milk and half and half.
In the same skillet that you cooked the bacon, saute the onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and cheddar cheese.
This recipe will serve 4 people.
Serve this soup with a hard, crusty bread, such as my Tangy Sourdough Bread. Or maybe my Cheesy Garlic Biscuits.
For a wine, may I suggest Duckhorn Sauvignon Blanc from Wine.com.
See more Soup Recipes Here. See more Seafood Recipes Here.
Shrimp Chowder with Bacon
My husband is always skeptical when I try a new recipe. I think he'd be happy to eat beef and potatoes every day of his life. But here's a delightful soup I served him, which we both loved! Enjoy!
Print
Rate
Servings: 4
Equipment
Knife Set
Cutting Board
Stainless Colander
Cuisinart Cookware
Ingredients
- 2 cups Yukon Gold potatoes diced
- 2 1/2 cups chicken broth
- 15 oz. sweet corn drained
- 1 pound large shrimp peeled, deveined, and chopped
- 1 1/2 cups whole milk
- 1 1/2 cups half and half cream
- 1 tablespoon butter
- 1 cup sweet yellow onion chopped
- 1 tablespoon minced garlic
- 5 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 slices bacon cooked and crumbled
- 1 cup cheddar cheese shredded
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a sharp knife and cutting board, dice the Yukon gold potatoes and sweet yellow onion. Mince the garlic.
- Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
- Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
- Shred the cheddar cheese and set aside until the end.
Prepare the Soup
- In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes.
- Add drained corn and chopped shrimp to the potatoes. Stir in milk and half and half cream.
- In the same skillet that you cooked the bacon, saute the chopped onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
- Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
- Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and shredded cheddar cheese. Serves 4.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.
Nutrition
Calories: 595kcal | Carbohydrates: 52g | Protein: 35g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 2047mg | Potassium: 1111mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1329IU | Vitamin C: 23mg | Calcium: 496mg | Iron: 2mg
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Salisbury Steak and Gravy
This easy Salisbury Steak and Gravy recipe is a wonderful meal to serve your family when you’re in need of some quick comfort food. Perfect for a weeknight dinner.