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White Chicken Chili

Easy, delicious and tastes great with “everything” french bread
1 lb Chicken in 1/2″ cubes
1 Medium Onion
1 1/2 tsp Garlic Powder
1 Tbsp Vegi Oil
Crockpot for 4 hours:
2 can White Northern Beans
1 can Chicken Broth
2 -4oz cans chopped green chillies
1 tsp Salt
1 tsp Ground Cumin
1 tsp Dried Oregano
1/2 tsp Pepper
dash cayenne pepper
Final add in:
1 cup Sour Cream
1/2 cup Whipping Cream
After you saute the chicken ingredients add them to the crockpot with the rest of the ingredients besides the creams and cook for 4 hours.  Then near the end add in the creams.  So yummy!

The Best Chicken Noodle Soup Recipe Ever

Chicken Noodle Soup

This is Sara’s recipe.  It is the best! I promise!  I think the secret to making this soup is the garlic.  When in doubt, just add more garlic.  She gives two different ways to to make it.  The best way, and the the easy way.  I usually don’t have time to go with “the best way”, but “the easy way” is fabulous! She has directions to making homemade noodles which is best.  Most the time I use Granny’s frozen noodles.  They can be found in the freezer section at the grocery store.
Rinse off a full chicken with warm water.  Then put it in your roasting pot and take some cold sliced butter and whole peeled garlic cloves and insert them between the skin and the meat of the chicken.  Take one or two quartered onions and in the pan.  Add about 1 cup of water and one bullion cube.  Roast in the oven at 350 degrees for 2 – 2 1/2 hours (depending on how big your chicken is)
While the Chicken is cooking I cut up all my veggies:
1 Cup Sliced Celery
1 1/2 Cups Sliced Carrots
2 Cups Diced potatoes
Then I put them in a pot on the stove with about:
6 Cups Water
4 Bullion Cubes
3 Bay Leaves
2 tsp Parsley
Boil soup and add noodles about when the veggies are halfway cooked.  Add the strained juice from the roasted chicken to help give the soup the BEST broth ever!  I take the quarted onions that were roasted with the chicken and chop them up and add to the soup too.  Pull the cooked chicken off the roasted chicken and add to your soup.  Any additional spices needed should be added like maybe garlic – salt and pepper.  The bullion is what I use in place of salt to make the soup but then add salt at the end to perfect it.

2 Large Chicken Breasts – (Cut up)
2 Tbsp Butter
1 Diced Onion
6 Cups Water
4 Bullion Cubes
3 Bay Leaves
2 tsp Parsley
1 Cup Sliced Celery
1 Cup Sliced Carrots
1 Cup Diced potatoes

In sauce pot saute chicken and onion in butter.  Once chicken is cooked add your water, parsley, bay leaves, bullion cubes and all your vegis.  Once it comes to a good rolling boil add your noodles and cook until vegis are soft and noodles seem done.  Salt and pepper (to taste).


2 Eggs
2 tsp Salt
2 Cups Flour (Semolina Flour or regular works fine too)
1/3 cup Milk
Beat eggs until smooth. Add salt, flour, and milk. Stir until easy to handle. Roll out on a pastry sheet to the thickness desired.  Cut into long strips with a pizza cutter

Ultimate Potato Soup

Ultimate Potato Soup

This was by far one of the best Potato Soup recipes I’ve ever prepared!  I always double it because my kids love it so much.  I also add more veggies depending on what I have on hand.


  • 1 1/2 cup green onions
  • 1/4 cup water
  • 5 cup cubed potatoes
  • 3/4 cup chopped celery
  • 1 1/3 cup carrots
  • 2 cups water
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • 4 cup milk
  • 2 cubes chicken bouillon

Add onions and 1/4 cup water in a LARGE pot. Cook until tender.  Add the veggies, salt, and 2 cups of water. Cover and simmer 20 to 25 minutes.

While that is cooking, melt the butter in ANOTHER pot.  Add the flour, salt & pepper.  Cook until it starts to bubble and thickens.  Slowly add milk and bouillon.  Keep stirring until it thickens up.  Dump into the veggie pot. Simmer for 15 minutes.

Add cheese, bacon bits.