Creamy Chicken Soup

A high school classmate shared this link on facebook a couple of weeks ago.  Since we've been back in winter again, I figured this was a good time to try it.  It does take a little bit of work to prep the veggies, but after that it comes together pretty quickly.  Except waiting for it to come to a boil and then simmering.

FOR THE ROUX (to thicken soup...this is made first):
• 4 T flour
• 2 T olive oil
• 2 T butter - unsalted
• ****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
• 2 T butter - unsalted
• 2 T olive oil
• 4 stalks carrots, peeled and chopped
• 2 stalks celery, chopped (opt)
• 1 sweet yellow onion - diced
• 4 cups chicken stock or broth (or a combo) - low salt or unsalted
• 3 1/2 cups milk or cream or half & half, i use a combination of skim milk and cream
• 2 T chicken base granules
• 1 t fresh cracked pepper
• 1 T dried parsley or 2 T fresh parsley
• 3 bay leaves
• 1 1/2 t Herbs of Provence
• 1/2 teaspoon turmeric (optional)
• 1/4 t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
• 3 cups rotisserie chicken - cubed or shredded and cooked
• 1/4 cup white wine (your favorite)
• shredded gruyere cheese to sprinkle on top after spooning soup into bowls

Instructions

1. start by making the roux (directions above)
2. chop the vegetables and set aside until ready to saute.
3. In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don't take as long to cook.
4. Add all other ingredients including the roux, stir well.
5. bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
6. Stir every 3-4 minutes. Do not leave the soup unattended - it can burn quickly.
7. if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
8. stir frequently - the soup is milk-based and can burn easily.
9. before ready to serve, take out the bay leaves
10. pour into bowls and sprinkle with shredded gruyere cheese
11. serve with french baguette or other crusty bread
12. enjoy!

Hearty Beef & Noodles

This recipe appeared in my Facebook memories this week.  I have no recollection of making it, but apparently I liked it!  

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I made this for dinner tonight and it is AWESOME! It comes from the latest issue of Simple & Delicious [I posted this on April 5, 2009]. It's a great magazine for easy, homemade recipes. I have made a ton of things already, and it just came a week ago! 

Hearty Beef & Noodles 

Ingredients: 
1-1/2 pounds boneless beef sirloin steak, cut into 1/2-inch strips 
2 teaspoons olive oil 
1/2 cup chopped onion 
1-1/2 teaspoons minced garlic 
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 
1 cup water 
1 cup half-and-half cream 
1/3 cup brewed coffee 
2 envelopes brown gravy mix 
5 cups uncooked egg noodles 
1 cup (8 ounces) sour cream 
1/2 teaspoon paprika 
1/4 teaspoon pepper 

Directions: 

In a large skillet, brown beef in oil on all sides; remove and keep warm. In the same skillet, saute onion and garlic until tender. 

Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally. 

Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet; heat through. Drain noodles. Serve with beef. Yield: 6 servings.