Homemade Chicken Noodle Soup


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chickennoodleIt’s been a while since we’ve posted a new recipe and we have a good reason why. Lindsey has been traveling for work, living the life of a carefree young girl when one day she breaks her family’s heart with – I’m moving to Dallas! Say what? We’re sorry, we blacked out for just a minute and thought we heard you say you were moving to Dallas. Moving to Dallas? Yes, it’s true!

So we’ve been crying in our Cheerios, pie plate, pizza pan, casserole dish, crock pot and anything else you can fill with food to comfort our breaking hearts. So we thought it very fitting to revive our blogging with the king of comfort food – Chicken Noodle Soup. This is a tried and true family favorite to have ready for the busy family on nights of sports practices and games. It couldn’t be any easier and really doesn’t consist of any cooking. It’s just gathering ingredients and tossing in a crockpot.

It is not uncommon for us to make this hearty soup 2-3 times a month!

Easy Homemade Chicken Noodle Soup – Blended Kitchen
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Start with a rotisserie chicken. Just get the plain or original flavoring. The big ones at Sams or Costco are great because they are so meaty. The smaller ones from the local grocery store work just as well also.


While still warm, remove the skin and take the meat off the bones. We use it all! Breast, the top layers of the legs and the really yummy meaty part of the thigh. Chop it up into “smaller than bite size pieces.” It’s very easy to do, so don’t be intimidated – just take off your rings and dig in.

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Place the chopped up chicken pieces in your crock pot. You can also use a soup pot on the stove if you want, but we’re fans of the “set it and forget it” crock pot.

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We use a boxed chicken broth, canned (or fresh, if you’re feeling ambitious) are fine too. Basically, you just need enough broth to cover the chicken and this is a great size to start with.

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Pour the chicken broth into the crock base and use enough to completely cover the chicken pieces.

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Using the same container, fill it with water and pour enough water to raise the liquid in the crock about an inch. For us, it’s usually about 1/2 to 3/4 of the box. This will vary depending on how much chicken you use and how big your pot is. Just eyeball it and know you can’t screw it up!

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These are the veggies we throw in. Why the big pieces of celery and onion? A certain person in our house WON’T eat “the green stuff” and another CAN’T eat onions. We’ll let you figure out that puzzle. So, to make everyone happy, we keep the celery and onions large enough so that we can easily remove them before serving. You need that flavor in there so you can chop them up like normal soups or keep large to remove if your house is weird like ours. The one thing we all agree on is carrots so those get chopped up pretty small so they soften and add a pretty color.

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Mix all the veggies in with the chicken and broth.

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For the seasoning, we add a pouch of soup mix. If you have a favorite brand, use it! We use whatever we happen to have in the pantry.

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Open that pouch up and empty the contents into the crock. We love noodles so we tend to use the extra noodle flavor. Whatever you want to use is fine!

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This is what it looks like after it has cooked on high about 3 hours. You can also cook it on low, depending on your schedule. The main thing is to get the flavors to marry and the veggies to soften. Cutting up the pieces smaller will ensure they will soften in time for dinner.

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Now this is when it gets GOOD! We love Amish noodles and have several recipes we use them in. You can find these in the pasta aisle.

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For this soup, we use the narrow style. If you can find them, there’s an even smaller size which is perfect too! Feel free to use a wider noodle if you want but it will be more “dumpling like”. The flavor will be the same though – delicious!

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We usually do a “handful” of noodles. Eyeball it and know you can add more if you see it’s not noodley enough for you. If you like a more brothy soup, use fewer noodles. It’s chicken noodle soup though, so we add in lots!

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Give it a quick stir and put the lid back on for about a 30-60 minutes. Just enough time to soak up the goodness. If you see the soup is soaking up all the broth because you added too many noodles, just add a little broth or water to the soup to thin it out. Easy fix! No worries!

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Look at this homemade goodness! Now is when you pick out the onions and celery for those certain people.

soup chicken

Here’s the recipe:
1 Rotisserie chicken – skin removed and meat cut off and chopped into bite size pieces
1 Onion
Chicken broth
1 pouch chicken soup mix
Amish noodles
Water if needed to add to the soup
Salt and Pepper if desired

Remove the skin and chicken from the rotisserie chicken. Discard the skin and chop up the chicken into bite size pieces. Place chicken in crock pot base and cover completely with chicken broth. Add water to raise the liquid to about an inch higher than the chicken. Add vegetables and chicken soup package. Cook on high approx 3 hours or low 6.

About an hour before serving, add the Amish noodles. Stir noodles into soup and replace cover. Reduce heat to low and let the noodles soak up the goodness. If you notice the soup needs more liquid, add more broth or water ~ 3/4 cup at a time.

With leftovers, you will most likely need to add a little liquid when reheating. As it sits in the fridge overnight, the noodles will continue to soak up the liquid.

Nom. nom. nom.

Chocolate Chip Brownie Cookie Cups


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Brownie Cookie BitesChocolate Chip Brownie Cookie Cups | Blended Kitchen
During one of our “blog dinner nights,” we realized at the last minute that we needed a dessert. Looking at these two sinfully good desserts that we happened to have hangin’ around, we thought “what if we did them together”?  Luckily for you, we did, and they were So. Freaking. Good.

IMG_2375These two goodies from the grocery store are all you need to make this delicious, kid friendly dessert.

IMG_2376In the bottom of each muffin pan, we scooped in 2 tablespoons of prepared brownie batter. We then topped it with a slice of chocolate chip cookie dough. If your brownie mix originally calls for a coating of baking spray, use it. If it doesn’t call for a greased pan, then don’t.

IMG_5506Each oven is different so watch your brownie cookie cups. Ours took 16 minutes.

IMG_5521Isn’t this fabulous? Two terrific flavors IN ONE BITE!

IMG_5581There are no words to describe the way these little desserts taste. We’re still dreaming about them!

Here’s the recipe:
1 Box of brownie mix. Any flavor or combination you desire works.
1 roll of refrigerated chocolate chip cookie dough from the grocery store.
Muffin pan

Check the recommended baking time on the brownies and cookies. Both of our packages called for a 350 degree oven.

Prepare the brownie mix as directed on the package.  If the brownie mix calls for a greased pan, do so now.

Scoop two tablespoons of brownie batter in each muffin pan.

Top the brownie batter with a slice of cookie dough. Ours was approx 1/4 inch thick.

Bake the cookie/brownie cups until done. The cookie will look like a finished chocolate chip cookie does. Ours took 16 minutes, but time may vary for you.

Let the brownie/cookie sit at least 10 minutes before “popping” each one out of the pan to finish cooling. If it’s “popped” too quickly, the brownie will fall apart. It also helps to use a thin knife to help lift it out.

Nom. nom. nom.

Peach, Tomato and Burrata Salad


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Tomato Burrata Salad Peach, Tomato, and Burrata Salad | The Italian Vegetable Cookbook
We  love a good tomato salad with fresh mozzarella cheese and tangy balsamic vinegar in the summer – it’s the perfect companion for summer barbecue! When we saw this caprese-style salad that added peaches AND Burrata cheese, we thought “YOWZA!” The elder Peter is absolutely obsessed with Burrata cheese. What is Burrata, you say? Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream. Combined with sweet Georgia peaches, summer tomatoes and fresh basil, this dish has a little bit of heaven in each bite.

IMG_2316Start bymslicing fresh tomatoes. The colorful tomatoes at the store make for a pretty presentation on a platter. Heirloom would work also.

IMG_2325Slice the peaches into thin slices that compliment the tomatoes.

IMG_2338Arrange the tomatoes and peaches on a platter, alternating while layering.

This is what Burrata looks like. It’s found by the fresh mozzarella cheese – the kind that is packaged in water. Always check the date on the package – this cheese expires quickly!

IMG_2435Deciding how much to use is personal preference. We really like to load up on the cheese so there’s enough in each bite. If you have any remaining in the package, leave the cheese in the water. Don’t drain all the cheese. After the cheese is drained, you can slice/chop/stir it up.

IMG_5566We chose to layer it down the middle of the sliced peaches and tomatoes.

IMG_5567We added little pieces of sliced basil to the platter. Isn’t it pretty? The colors scream summer!

IMG_5580We drizzled a little balsamic vinegar but it’s not necessary.

Here’s the recipe:
3 firm but ripe peaches, pitted and cut into thin slices
2 ripe medium tomatoes, cut into thin slices
Coarse Salt
8 ounces Burrata or fresh mozzarella
12 fresh basil leaves, torn into bits
Optional: olive oil or balsamic vinegar for drizzling

Alternate the peach and tomato slices on a platter.  Sprinkle lightly with coarse salt.

Cut the Burrata into chunks and place them in the center of the peaches and tomatoes.  Scatter the basil on top.

Drizzle with oil or balsamic vinegar if preferred.

Nom. nom. nom.

Baked Brown Sugar Wings with Roasted Red Pepper Dipping Sauce


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We’ve mentioned before that since Lindsey moved out, we get together for “blog dinner nights” and cook many different recipes. Did we mention NONE ever go together? These chicken wings were made on one of those nights, along with crab rangoon bites and Santa Fe chicken. Don’t judge us.

brown sugar wings

Baked Brown Sugar Wings with Roasted Red Pepper Cream Sauce | Damn Delicious
Two things stand out about these wings: the sauce was DELICIOUS and a certain someone who doesn’t usually like to dip his wings spooned this sauce on his plate to double and triple dip. Even if you aren’t a roasted red pepper fan (we were hesitant to waste money and ingredients on this recipe), this was surprisingly delicious and an incredibly creamy dipping sauce that everyone will love.

IMG_9668These 3 ingredients will make the creamiest dipping sauce!

IMG_9671Chop the roasted red peppers into small pieces. This will make it easier to emulsify in the food processor.

IMG_9663In a large bowl, combine wings and seasonings.  Place wings onto the prepared baking sheet and bake for 25 minutes.

IMG_9796Using metal tongs, turn the wings over halfway through the cooking time.

IMG_9824When the wings are golden brown and seem to be “pulling away from the bone”, they are ready!

IMG_9858Serve wings immediately with dipping sauce! Then prepare to eat the sauce with a spoon. Yes, it’s that good.

Here’s the Recipe:
For the wings:
2 pounds chicken wings
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoon garlic powder
2 teaspoon chili powder
2 teaspoon smoked paprika
1 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste

For the roasted red pepper cream sauce:
1/3 cup roasted red pepper, chopped
2 ounces goat cheese
2 tablespoons sour cream
1/4 teaspoon salt

Preheat oven to 425 degrees F. Line a baking sheet with foil.

To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.

In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.

Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
Serve wings immediately with dipping sauce.

Nom. nom. nom.

Sugar Cookie Cheesecake Fruit Cups

Summer is just around the corner, which means we can look forward to delish fresh fruits and veggies! There’s no better way to eat fresh fruit than on top of cheesecake and sugar cookies, right? This super-easy recipe will be your go to for summer parties when you need a sweet treat.

IMG_4676Sugar Cookie Cheesecake Fruit Cups | Blended Kitchen 
On one of those recent warm (and humid) nights, we needed a fun and easy dessert. We knew we’d seen a recipe for mini fruit-topped cheesecakes, but we had a problem: we didn’t know where we’d seen it! We decided to wing it and are happy we did! These cheesecake cups are the perfect sweet treat for any summer night.

Sugar Cookie RollIf you have a sugar cookie recipe, feel free to use it. But why go to all that trouble when this is available? It worked perfectly – and we may or may not have eaten some as we were filling the cupcake pans… Don’t judge us.

This is what you DO NOT want to see. IF you can see the pan, re work the dough together.This is what you DO NOT want to see. If you can see the bottom of the pan, re-work the dough together.

The dough balls are pressed into the cupcake pans. Really make sure the dough is spread as thinly as possible without ripping. Press the dough balls into the cupcake pans. Really make sure the dough is spread as thinly as possible without ripping. Work the dough up the sides of the pan about 1/3 of the way to create a “cup” during baking.

Fruit MedleyWe used a variety of fruit but anything bright and colorful would work. Blueberries and raspberries (uncut) would be beautiful for the summer patriotic holidays.

fillingWe used the ready-to-eat cheesecake filling because we love making life easy. In the grocery store, this can be found by the cream cheese. Give it a good stir to mix up the deliciousness before filling the cups.

Filled CupsOnce the cups have cooled completely, fill them with the cheesecake filling. We used about 1 1/2 tablespoons per cookie cup and we filled ours about three hours before serving them. The crisp cookie crust did not get soggy.

IMG_2075Top the cookie cups with fruit and they’re ready for the dessert table. We topped ours about 30 minutes before serving.

finished fruit cupsWe just can’t get enough of these beautiful babies. Aren’t they perfect for spring and summer?

Here’s the Recipe: 
Sugar Cookie Dough (we used Pillsbury from the grocery store)
Ready to eat Cheesecake filling (found by the cream cheese)
Fruit – cut in small pieces (we used a variety but any colorful, seasonal fruit works)
Cupcake pan

Preheat oven to 350°.

Make balls of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape. Bake at 350° for 10-12 minutes.

Remove from oven and allow to cool for about 5-10  minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Once the cookies have cooled, spoon the cheesecake filling into the cookie cups. Top with assorted fresh fruit and store in the refrigerator until you’re ready to serve.

Makes approx. 16 cheesecake fruit cups

Nom. nom. nom. 


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