Best Chicken Noodle Soup Ever!

Ahh... Chicken Noodle Soup. The epitome of comfort food. Unless it's nasty haha... then it can only be equated with desperation i.e. quick and easy and well, I don't make it THAT often, so the kids can't complain too much. Okay, so maybe I'm the only one who HATED chicken noodle soup growing up. Seriously, how exciting can veggies you don't like and dried noodles be in a broth? But then when I was a Junior in High School my friend brought a mug of the most amazingly creamy yummy soup I had ever tasted, and my opinion was forever changed that chicken noodle soup could not only be good, but the amazing comfort food it was supposed to be. I begged my mom to get the recipe from my friend Ashley and her mom (also my friend) Myalin. Thankfully, they were happy to oblige :) Unfortunately, however, it was all guess work... a little of this and a little of that, so I was super excited when I got this recipe from my friend Christy.. the same exact recipe but with measurements!!! I hope you enjoy it as much as we do :)

1 chicken –boiled & boned (or about 3 breasts)

8 cups of water or the stock

1 cup celery

1 cup carrots

1 cup onions

2 cans Cream of Chicken soup

3 bouillon cubes

1 16 oz sour cream

1 pkg Old Fashioned Grandma’s Noodles (in the freezer section)

In a crock pot cook chicken, water/stock, veggies, chicken soup and bouillon cubes. One hour before serving add the noodles and right before you serve add the sour cream.

If cooking on the stove, boil chicken, water, veggies, noodles and bouillon til tender. Then add sour cream and chicken soup.

Roasted Cauliflower & Aged White Cheddar Soup (So Good!)

This is to die for! I found this on closetcooking.com and that guy got it right! Just the name of it made my mouth water. I didn't know how my family would react, but it got 5 stars! Mr. Amazing kept saying it was something he would expect to be served in an upscale restaurant. The aged white cheddar is a key ingredient. It's hard to find. I found it at our local Smith's made by Private Selection. It costs a pretty penny (6 oz is $4) but it is a must! :) I hope you like it as much as we do!

1 small head cauliflower, cut into florets

2 tbsp oil

Salt and pepper to taste

1 tbsp oil

1 med onion, diced

2 cloves garlic, chopped

1 tbsp thyme, chopped

3 cups vegetable broth

1 ½ cups aged white cheddar, shredded

1 cup milk or cream

Salt and pepper to taste

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 min. Heat the oil in a large saucepan over medium heat. Add the onion and sauté until tender, about 5-7 min. Add the garlic and thyme and sauté until fragrant, about a minute. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered for 20 min. Puree the soup until it reaches your desired consistency with a stick blender. Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from heat.