My Homemade Chicken Noodle Soup

 

 

 

 

 

 

 

 

 

 

Home-cooked chicken noodle soup is a like a warm hug on those days when the weather cold, or when you’re feeling a little under the weather.  I love knowing there is a homemade remedy waiting in my freezer.  I love that warm seasoned broth that seems to always make me feel better.  And if you’re in the mood for something with a hearty creamy broth, this soup is perfect.  Make it easy on yourself and pick up a rotisserie chicken for and your almost done.

My Homemade Chicken Noodle Soup

1 rotisserie chicken, meat chopped or shredded

6 tablespoons (¾ stick) butter

1 medium yellow onion, diced

3 medium carrots, chopped

3 celery stalks, chopped

Kosher salt and freshly ground black pepper

2 garlic cloves, peeled

4 cups chicken stock

1 bay leaf

2 sprigs fresh thyme

2 cups medium egg noodles

2 tablespoons all-purpose flour

2 ¼ cups whole milk

1/3 cup heavy cream

1 rotisserie chicken, meat shredded (about 5 cups meat; save the bones to make stock for another time)

3 tablespoons chopped fresh parsley

 

In a large heavy-bottomed pot, melt 2 tablespoons of the butter over medium-high heat. Once the butter begins to foam, add the onion, carrots, celery, a big pinch of salt, and a pinch of pepper. Sauté until the vegetables begin to get tender, about 5 minutes. Grate in the garlic and cook for another minute.

 

 

 

 

 

 

 

 

 

Add the chicken stock, bay leaf, and thyme and bring to a simmer. Gently cook the vegetables, stirring occasionally, until tender, about 10 more minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Remove the bay leaf and thyme from the soup and add the noodles. Cook for about 5 minutes, pressing down occasionally to make sure the noodles are submerged.  Cook until noodles are tender.  Add in the chicken and continue to cook on low for an additional 10 minutes until chicken is warmed through.  Serve and enjoy!

  

For a thicker creamier soup continue on to these directions:

In a medium saucepan, melt the remaining 4 tablespoons (1/2 stick) butter over medium heat. As soon as the butter is melted, scatter in the flour and whisk to blend with the butter. Whisk for about 2 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Slowly whisk in the milk, blending so there are no lumps. Add the cream and bring to a simmer over medium heat, stirring continuously, then cook until the mixture has thickened, 3 to 5 minutes. Remove from the heat.

 

 

 

 

 

 

 

 

 

 

 

 

Add the cream mixture, cut up or shredded chicken to the soup. Sprinkle in some parsley, stirring for a minute to warm the chicken through but not allowing the soup to boil. Taste for seasoning and add salt and pepper if needed.

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Strawberry Cheesecake Bars

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I woke up this morning in a strawberry mood.  Sometimes you just need to satisfy whatever craving comes around so I made these out of this world strawberry cheesecake bars. Rich and dreamy and so easy to make.  Just finished off two and that did the trick!  Yum …so creamy and smooth and sweet and just downright decadent.  Wonder what my next craving will be.

 

Strawberry Cheesecake Bars

 

 

Graham Cracker Crust

 

2 cups crushed graham crackers or use already made

1 stick butter, melted (1/2 cup)

3 tablespoons light brown sugar

Preheat oven to 325 F degrees.

 

Line a 8 x8 baking dish with parchment paper, letting edges hang over the side. If you don’t have parchment paper, just spray dish with nonstick spray. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine the graham cracker crumbs with the butter, brown sugar and mix well. Pour the mixture into the prepared pan and press down hard to create an even layer. Use the back of a measuring cup or the bottom of a glass or jar.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the crust until beginning to brown, 10 to 12 minutes.  Allow to cool before pouring in mixture for cheesecake.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheesecake

2 (8 ounce each) bricks cream cheese (softened)

1 cup sugar

1 tablespoon vanilla

2 eggs

 

Using a hand mixer, mix cream cheese and sugar until smooth. Add in eggs one at a time and mix until combined. Add in vanilla extract. Scrape down bowl as needed and continue mixing until mixture is smooth and creamy.   

 

 

 

 

 

 

 

 

 

 

Pour filling on top of crust and use a rubber spatula to smooth out the batter. 

 

 

 

 

 

 

 

 

 

 

Bake in 325 oven for about 35-40 minutes.  When done, the center should be slightly jiggly but the very edge around the cheesecake should just start to turn golden. It’s okay if there are some cracks in the cheesecake. They will minimize as the cheesecake cools, and the strawberry topping will cover.

 

Take cheesecake out to cool for about an hour and then cover and place in fridge to cool completely. This will take about 4-6 hours (or more) to completely chill.

 

 

 

 

 

 

 

 

 

 

 

 

 

Strawberry topping

1 ½ cups fresh strawberries, chopped

5 tablespoons sugar

3 tablespoons water

1 tablespoon lemon juice

2 teaspoons cornstarch

While the cheesecake bars are baking, make the strawberry sauce. In a small saucepan over medium-high heat, bring all the sauce ingredients to a boil. Reduce the heat to low and continue cooking, stirring often, until the sauce is thick and a deep red color, about 15 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Once the strawberry mixture resembles a jam-like consistency, remove from heat and set aside. Allow to fully cool before topping the cheesecake bars.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 White Chocolate Drizzle

1/2 cup white chocolate chips
4 teaspoons milk
1/2 teaspoon vanilla

Combine white chocolate chips with milk and vanilla. Microwave on 70 percent power for 1 minute. Stir. Repeat, if necessary, for 10 to 20 seconds until chocolate is melted and mixture is smooth.

 

 

 

 

 

 

 

 

 

 

 

Assembly

Once cheesecake has cooled, remove from refrigerator. Slice into squares. Drop a dollop of the cooled strawberry topping on top of each bar and with the back of a spoon, spread from edge to edge.  Drizzle white chocolate on top.

 

 

 

 

 

 

 

 

 

 

 Store in airtight container and keep refrigerated for up to three days.

 

 

 

 

So delicious!

Photography is the property of and copyrighted to Welcome Home.

Cinnamon Roll Waffles

Cinnamon Roll Waffles

 

 

 

 

 

 

 

 

 

 

 

 

 

These are crazy delicious you’ll want to make them often. So crispy on the outside and tender on the inside and OMG that cream cheese frosting filling every nook and cranny.  Two ingredients and just a few minutes to make!

 

Cinnamon Roll Waffles

 

1 can of Pillsbury refrigerated cinnamon rolls with Cream Cheese Frosting

1 waffle iron.

Non-stick spray

Open the can of cinnamon rolls and separate them. Set the rolls and icing aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spray upper and lower part of the waffle iron with non-stick baking spray. Preheat your waffle iron to medium.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place one cinnamon roll on each waffle section and close the lid. Cook for three minutes or until waffles are golden brown on both sides.

 

 

 

 

 

 

 

 

 

 

 

 

Transfer waffles to a plate and cover with warm towel.

 

 

 

 

 

 

 

 

 

 

 

 

 

Warm the icing gently in the microwave for about 10 seconds. Drizzle over the warm cinnamon rolls.

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve immediately.

     NOTES

 

Be sure to spray the waffle iron in between each cinnamon roll waffle. The sugar from the cinnamon roll can make the waffles stick. 

 

 

These are also delicious served with real maple syrup instead of the cream cheese glaze. Add some toasted pecans to your cinnamon roll waffle recipe for extra crunch. 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.