Chicken Noodle Soup

I don't have a picture because my brother ate all the leftovers while we were out of town :)

Water

2 to 3 chicken bouillon cubes

2 or so carrots

2 or so celery stalks

2 to 3 chicken breasts

1 package egg noodles

1 medium onion

salt and pepper

season salt

1. Fill your pot halfway with water (I use my biggest pot) and bring to a boil

2. Chop all veggies and chicken

3. Add bouillon cubes and dissolve

4. Add veggies and chicken

5. Add spices

6. When the veggies are soft add the noodles and continue to boil until the noodles are Al Dente.

7. Ladle into bowls and serve with rolls or crackers or whatever you like.

I don't ever measure anything when making this so sorry if you need exact measurements. You can add more water as you go if there isn't enough broth.

-stephanie

::{Broccoli and Cheese Soup AND Quick Rolls}::

::{BROCCOLI AND CHEESE SOUP}::

The pictures really don't do this soup justice! It was fabulous and I have to put in a disclaimer: Get a small bowl the first time around so you won't feel like such a pig when you load up your second bowl! Even CLINT had seconds on this {and those of you who have ever eaten with him know that he is A: a picky eater and B: eats like a bird so I was very impressed!} :0)

4 c water

2 c diced potatoes

20 oz frozen chopped broccoli {or thereabouts}

3 chicken bouillon cubes

1/2 c diced onion {again, I prefer the taste and convenience of dried minced onions. I used about 1 1/2 Tbs}

2 cans cream of chicken soup

1 lb cubed Velveeta cheese

Ok, mix first 5 ingredients together and simmer for about 30 minutes or until broccoli is tender. Stir often. Add cream of chicken soup and Velveeta and simmer for another 15 minutes. Keep stirring often to prevent scalding. If you want to {I didn't} you can add a head of chopped cauliflower. If the soup ends up too thick, add another cup of water and one more bouillon cube.

::{QUICK ROLLS}::

3 1/4 - 3 3/4 c flour

1 pkg quick rise yeast

1 c milk

1/4 c sugar

1/3 c butter

3/4 tsp salt

1 beaten egg

Ok, stir together 1 1/4 c flour and the yeast. In a small sauce pan, heat and stir milk, sugar, butter and salt until WARM and butter just starts to melt. Add to flour mixture along with egg. Beat with mixer on low for 30 sec, scraping sides of bowl constantly. Beat on high 3 min. Add remaining flour, and only mix until combined.

Turn dough onto floured surface and knead into a smooth, elastic dough {a few minutes, be careful not to over-knead!}. Divide dough in half, cover and let rest for 10 minutes. Meanwhile, lightly grease pan{s}. You can put them in a glass dish for traditional rolls, but I prefer to make Cloverleaf Rolls.

For traditional rolls, divide dough into 20 - 24 balls, pulling edges under to make a smooth top and place in prepared pan.

For Cloverleafs, divide dough into 36 balls, pulling the edges under to make a smooth top and place 3 per greased muffin cup. {Obviously you will be using a muffin pan} :0)

Cover and let rise until double in size, about 30 minutes. I like to let mine rise on top of the stove cuz it's nice and warm.

Bake for 15 - 18 minutes or until rolls sound hollow when lightly tapped. Cool on wire rack.

::If you want a glossy, crisp top crust, brush with milk or a beaten egg before baking. If you want a soft, shiny crust, brush the baked rolls with butter when you take them out of the oven::

Tiffany