Mom's Chicken Noodle Soup over Mashed Potatoes

4 servings

3       fresh or frozen boneless skinless chicken breasts

1       package Lipton Soup Secrets Extra Noodle with Real Chicken                 

        Broth. (Each box contains two packages, use only one)

        Open the package being careful not to shake it.  

        Remove as many of the noodles as you can; you want 

        the seasonings for flavor

4       teaspoons Better than Bouillon Chicken Base

7       cups hot water

2       medium stalks celery, chopped (1 cup)

2       medium carrots, peeled and chopped

1       tablespoon dried parsley or 1 teaspoon parsley flakes

1       teaspoon dried thyme leaves

1/4     teaspoon pepper

1       cup uncooked extra wide egg noodles.

In a 3 quart sauce pan, with the lid on, boil the chicken in the Lipton soup seasoning, Bouillon chicken base and 7 cups water. Boil until chicken is tender.

Remove chicken from pot and chop into bite size pieces or shred.

Add celery, carrots, seasonings and chicken back into pot. Bring to a full boil.

Add the noodles and boil until tender (about 20 minutes) 

Keep the lid on to prevent loosing the liquid to evaporation.

Mashed Potatoes

While soup is boiling,  

Peel and cut 4 potatoes into small pieces and boil in a pot of water.  

When you can easily insert a fork into the potatoes, they are done. 

Drain in a colander over the sink, 

then put the potatoes back into the pot, 

add 1/2 cube butter and 1/4 cup milk.  

Mix with an electric mixer until creamy, 

adding a little more milk if needed.

To serve,  put a scoop of mashed potatoes in a bowl,  

then top with the chicken noodle soup

Season to taste with salt and pepper.

Note:   To make this recipe in 20 minutes or less, 
        You can prepare the chicken in advance to by using this
        recipe:


http://armstrongfamilyrecipes.blogspot.com/2010/10/chicken-four-meals-prepared-in-15.html

Southwestern Chili with Corn

We had this for dinner today.   

Ken took his first bite, smiled and commented that it is his favorite meal. 

The flavors of the vegetables combine together wonderfully!

So Good!

     1           tbsp. olive oil

     3           carrots chopped

     1           med. red onion chopped

     4           bell peppers chopped (1 each - green, red, orange and yellow)

                                                               

     3/4        pound extra lean ground beef

     3           tbsp tomato paste

     3           15 ounce cans black beans (drained and rinsed)

     2           tbsp chili powder

                  salt and pepper

     1           cup kernel corn (defrosted)

     1           cup grated mozzarella cheese

     2           green onions, sliced.

Heat olive oil in a large sauce pan over medium heat.

Add carrots, onion and peppers, stirring - cook for 3 minutes

Add beef and cook, breaking it up until it is no longer pink (3-5 minutes)

Add tomato paste and cook, stirring, until it is slightly darkened  (1 minute)

Add beans, chili powder, 3 cups water, 1 teaspoon salt and 1/2 teaspoon pepper

Simmer over medium heat until vegetables are tender - about 10 minutes.

Add additional chili powder and salt to taste.  (I usually add a lot more of both)

Stir in corn.   Divide among bowls and top with cheese and green onions.

Creamy Chicken Chowder

4 servings

2             cans (18.8oz each) ready-to-serve creamy potato with roasted garlic soup

1 -1/2      cup cut-up rotisserie or other cooked chicken

1 -1/2      cup diced cooked ham

1             cup shredded swiss cheese

1             tablespoon chopped fresh chives or green onion

In a 3 qt. saucepan, heat soup, chicken and ham over medium heat 5 minutes, stirring occasionally.

Slowly stir in cheese.   Cook about 2 minutes, stirring frequently, until cheese is melted.

Serve topped with green onion or chives

Note- Go here for cooking fresh chicken in 5 minutes

http://armstrongfamilyrecipes.blogspot.com/search/label/Time%20Saving%20Tips

Armstrong Chili

Armstrong Chili

Serves 8 - 10

Ingredients                                           

2 lbs extra lean ground beef                  

1 med. yellow onion                             

7 cans red kidney beans                                            french bread or tortilla chips

1 can tomato soup

3 tbsp chili powder

2 tbsp olive oil

Optional:  Green onions, shredded colby-monterey jack cheese

Directions

Dice the yellow onion

place 2 tbsp. olive oil in skillet, saute onion and ground beef over med. / low heat until brown

place kidney beans (do not drain) and 
tomato soup in large pot

when beef is brown add to beans and soup

add 3 tbsp. chili powder

Can serve immediately, but it's best to simmer for 30 minutes to blend flavors.

top with cheese and green onion 

serve with french bread or tortilla chips

Yummy!   So good.   
I think I'll have a second bowl before bed!

Hope you enjoy - let me know :)