Chicken Noodle Soup Mix (In a Jar or Bag)

Happy New Year!!!

Better late than never, right?  

I had so much going on over the holidays, I didn't get this recipe shared, with you, anyway, but since gifting it to our adult Sunday School class, and I'm hearing raves about this recipe, I just need to share it on my blog and not try to wait until next holiday season! 

After seeing this recipe in November, I decided this would be good to give instead of something sweet that I normally give. 

I opted to put the mix in ziploc bags, then punched a hole and added

some ribbon. 

You could use a jar with a piece of material (or even an upside

down cupcake liner?) to place on top, then screw on the lid.
Tie on a ribbon and add directions however you choose. 

I typed up the directions on sticky labels and simply stuck them on the bags. 

Either way, you can be sure the recipients will be glad they got

the mix, no matter the package it is delivered in. 

I changed it up a bit...you can check out the original recipe

at Food.com 

It's a fine recipe to make for yourself and store in the pantry for a busy day! 

Sip! Slurp! Yummm!

CHICKEN NOODLE SOUP MIX 

1 c. uncooked fine egg noodles

1-1/2 Tb. chicken bouillon granules

(I used 1 Tb. granules, then added 1 Tb. chicken gravy mix

from an envelope) 

1/2 tsp. ground black pepper

1/4 tsp. dried crushed thyme

1/4 tsp. garlic powder

1 bay leaf

To serve:

2 carrots, diced
2 celery ribs, diced
1/4 c. minced onion
2 - 3 c. cooked chicken 

You can add the dry ingredients (minus noodles) to a cup and then add to your container. Then top with the noodles and close the bag, decorating any way you wish. 

Gift tag: Combine mix and 8 cups of water in a large saucepan.  Add carrots, celery and onion.  Bring to a boil. Cover the soup and reduce heat to a simmer, simmering for 15 minutes. Discard the bay leaf.  Stir in diced chicken and simmer another 5 minutes.  Season if desired. Serve with crackers.


Linked to...
Meal Plan Monday



Other Gift Giving ideas you may like...

Everyone Needs a little Dough

Fruited Raisin Oatmeal Mix

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Copycat Panera Chicken & Wild Rice Soup

With all the 'goodies' we enjoy this month, we all need some comfort food that fills us with healthy ingredients and can be made during the week...

Here you go...you're welcome! 

I use to not enjoy soup...at all.  I avoided it like the plague.  I know we were married

several years before I ever tried my hand at making it.

I believe that was because I grew up in a very frugal household...and we had soup...A LOT!  

I needed a break...then, in 1987, when I was in the hospital recovering from 2 surgeries to remove a brain tumor (thank the good Lord it was benign)...I would watch soup commercials and my mouth would salivate!  

I couldn't wait to get home and open a can of Progresso!

But then it got even better...I began making my own soup at home...SO.MUCH.BETTER! than from the can.  

And here we are...enjoying soups often and loving them. 

I made this batch to take to a friend recovering from surgery.  Also took some muffins - which are great any time, but I especially love them with soup.  Or cheese and crackers...or a grilled cheese sandwich!  

Soups are so forgiving to make - add what you have and what you like...thicken them if you like them creamier...

Do hope you'll enjoy this one soon!  I think it could easily become a family favorite. 

COPYCAT PANERA CHICKEN & WILD RICE SOUP 

1/2 c. diced carrots
1/2 c. diced celery
1 small onion, finely diced
1 tsp. olive oil (or coconut oil)
2 garlic cloves, minced
4 c. (32 ozs) chicken broth 
2 c. water
2 c. milk, divided
1/2 tsp. pepper
1/2 tsp. dried oregano
2 c. cooked chicken breasts, diced
1/2 c. all purpose flour
1 sm. box (about 4 ozs) long grain & Wild Rice mix
salt & pepper to taste
chopped green onions for garnish, optional 

Place olive oil in large saucepan; add carrots, celery and onion. Allow veggies to
simmer over medium heat for about 10 minutes or until softened.  Add garlic cloves, chicken broth and water and 1 c. milk; stir until combined.  Add pepper, oregano, and chicken; heat on med low for 15 minutes.  Whisk together remaining 1 cup of milk with 1/2 c. flour, stirring until no lumps remain.  Pour this into the soup; whisk until combined and it's getting thick.  Place the rice and seasoning packet into the soup; mix until blended.  Allow soup to simmer for 20 more minutes or until the rice is tender.  Add salt & pepper to
taste...enjoy with chopped green onions for garnish.  

Enjoy!  

Linked to 
Meal Plan Monday

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The Bryan Times - Nov. 18, 2019 - Thanksgiving menu options

It’s that time of year when we stop and ponder our ‘attitude of gratitude’. People who are grateful are happy people. Learning to be thankful reduces stress and helps you to be less susceptible to illness.

May you and yours enjoy a blessed Thanksgiving feast and season. I wish you sweet love, great relationships, and most of all, thankful hearts.                             

Cranberry Apple Salad

This is a favorite holiday dish.

CRANBERRY APPLE SALAD

2 cans (1# each) whole cranberry sauce

2 c. boiling water

1 lg. (6 ozs.) pkg. strawberry (raspberry or cherry) jello

2 Tb. lemon juice

(Keeps the apples from turning brown)

1/2 tsp. salt, optional

1 c. mayonnaise

2 c. diced apples

1/2 c. chopped nuts 

Place cranberry sauce in saucepan on stove top; melt over medium heat, being sure to stir.  Drain; reserving liquid and berries. Mix together cranberry liquid, boiling water and jello; stir until jello is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Whisk in mayonnaise, beating until smooth. Fold in cranberries, apples and nuts. Pour into 2 qt. mold or dish. Chill overnight.  Yield: 10 - 12 servings

I was so tickled to find this recipe because it tastes just like my mama's!

CROCKPOT BREAD DRESSING (FOR A CROWD)

1/2 c. butter

1/2 c. diced celery

1/2 c. diced onion 

12-13 cups dry bread crumbs

1-1/2 c. chicken (or turkey), optional

3 eggs, beaten

2 cans (10.75 ozs each) cream of chicken soup

2 cans (15 ozs each) chicken broth, divided 

1/2 tsp. each pepper and salt

about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Place clean tea towel over crock to catch moisture; cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving. 

                                                             

                                   Ultimate Creamed Corn (Crockpot)

Oh.my.word delicious! You're welcome. 

SLOW COOKER ULTIMATE CREAMED CORN

2 (16 ozs) bags frozen whole kernel corn

12 ozs. cream cheese, cut into cubes

3/4 c. milk

1/2 c. butter or margarine, melted

2 tsp. sugar (or equivalent in sugar substitute)

1 tsp. salt (or less)

1/4 tsp. pepper

Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray.  Spread corn over bottom. Top with cream cheese cubes, placing them in the middle of the corn so it doesn't burn on the sides.  In small bowl, stir together remaining ingredients; pour over corn and cream cheese.  Cover; cook on high for 2  to 2-1/2 hours. Stir well before serving. Corn will hold on low heat up to 1 hour; stir occasionally.

PARADISE PUMPKIN PIE

1 - 8 ozs. pkg. cream cheese, room temperature

1/4 c. white sugar (or sugar substitute)

1/2 tsp. vanilla extract

1 egg

1 - 9" unbaked pie shell

1-1/4 c. canned pumpkin

1/2 c. white sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 c.  evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar and vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well. Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

This is a terrific soup to use up your leftover turkey.  Sip! Slurp! Gobble! 

TURKEY & WILD RICE SOUP 

1/4 c. butter 

1-1/2 c. carrots, finely chopped 

1/2 c. flour

Cook rice according to package directions. In large pot on stovetop, melt butter, then add carrots, celery and onion. Saute until tender; stir in flour. Whisk in broth and bring to a boil. Stir until thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering a few minutes to allow flavors to blend. Yield: 7 - 8 servings

A very Happy THANKS-LIVING to you all! 

I Chronicles 16:34 - O give thanks unto the Lord; for He is good; His mercy endures forever.