What's cookin?

I don't like the cold, I don't like it too hot, I hate the humidity. Do I sound like I can't be pleased? Haha, oh I can be....and a good meal is just the trick (and diamonds, flowers, and surprises too). With this cold weather that has come to visit and not wanting to leave I have dove into cooking (since I don't want to leave my house). And man I have dug up some soup recipes that are pretty amazing. So I wanted to share them with you all :)

Since we all battled sickness (with a vengeance) it seemed only traditional to make some chicken noodle soup. Here is a the recipe I use:

Creamy Chicken Noodle Soup
2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)

1 teaspoon celery salt
1 onion, chopped
2 qt. water
½ teaspoon poultry seasoning
2 large carrots, sliced
1 teaspoon onion salt
2 celery stalks, sliced
2 teaspoons salt
Boil above ingredients for 1 hours. When chicken is tender, remove from broth and cut into 1 inch pieces and set aside(I like to tear mine so it’s in big chunks). If the liquid has reduced to much you can add some more water at this point. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.

Cream Sauce
¾ cup butter
1 cup flour
4 cups milk
Melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness.

Next I love tortellini and this has become a quick favortie in our house. I introduce you to:

Tortellini and white bean soup

• 1 tablespoon olive oil 
• 2 ribs celery, sliced 
• 1 15-oz. can diced tomatoes, drained 
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced 
• 6 cups low-sodium chicken broth
• 1 8-oz. package fresh cheese or meat tortellini
• 1 15-oz. can white beans, drained and rinsed
• Salt, optional
• 1/4 cup grated Parmesan
• Warm oil in a large saucepan over medium-high heat. Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften, about 3 minutes. Add garlic and sauté until fragrant, 2 minutes longer.
• Stir in broth and bring soup to a boil. Carefully add tortellini and beans and cook, stirring occasionally, until soup is heated through and tortellini are tender, about 7 minutes. Season with salt, if desired. Divide soup among 4 bowls, sprinkle each with 1 Tbsp. Parmesan and serve immediately.

And last but not least I have a find my hubby made in Rachel Ray's Everyday magazine and it was amazing! 

Beef and barley stew

1 pound lean ground beef

1 onion, finely chopped

2 cloves garlic, minced

1 14 1/2 ounce can  diced fire-roasted tomatoes

1 teaspoon oregano

6 cups beef broth

3 carrots, peeled and cut into 1/2-inch rounds

3 ribs celery, sliced

1/2 cup pearl barley

1/2 cup chopped flat-leaf parsley

Salt and pepper

In a large saucepan, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it starts to brown. Stir in the onion and garlic, lower the heat to medium and cook, stirring occasionally, until the beef is well browned, 12 to 15 minutes.

Stir in the tomatoes and oregano and bring to a simmer over high heat. Stir in the broth, carrots, celery and barley and return to a simmer. Lower the heat and cook until the barley is very tender, about 1 hour. Stir in the parsley; season with salt and pepper.

I hope you enjoy these (granted you actually try them). I am gonna make it habit to share my recipes I conquer  (or destroy, you might have better luck) on a regular basis. XOXOXO