Creamy Chicken Noodle Soup

I found this recipe over at beckyhiggins.com a few weeks ago and gave it a try this past week. I love that it's not a traditional "brothy" chicken noodle soup. It's thicker and creamier which makes for a more filling meal. My kids absolutely loved it as did my nephew. This makes a great meal for cool fall day...which we are yet to have here. 

Ingredients:

2 chicken bouillon cubes (or 2 tsp. granules)
2 cans chicken broth
1 c. chopped carrots
2 c. chopped celery
1/4 c. chopped onion
1/2 (half) can cream of chicken soup
1/4 c. milk
1/2 cube (4 Tbsp.) butter
1/4 c. flour
2 c. chopped cooked chicken (2 pieces)
4-6 oz. egg noodles

Directions:

Boil chicken until fully cooked. Cook egg noodles. Dissolve 2 bouillon cubes in 1 cup boiling water. Add chicken broth and vegetables to the liquid until tender. In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth. Whisk soup and milk mixture into broth and vegetables. Melt butter then stir into flour. Add to soup mixture. Add chicken and noodles. Optional: Season to taste with salt & pepper or Schillings garlic & herb seasoning.

Cafe Rio Pork Salad

If you haven't tried my Cafe Rio Pork recipe yet then you are missing out! I actually get the most google hits on that post. It is so yummy! Anyways, I decided to make a double batch of pork last time and froze half of it to see how it would do. I am happy to report it is just as good. I decided to serve it over a salad this time using the cilantro lime ranch. Love it, love it! Give it a try, I promise you won't be disappointed.

Ingredients:

Cafe Rio Pork (click here for recipe)

Hearts of romaine, chopped

black beans, drained and rinsed

corn

cherry tomatoes

mozzarella cheese

Cilantro Lime Ranch Dressing (click here for recipe)

Directions:

Place chopped lettuce on serving plate and top with black beans, corn, tomatoes, pork, mozzarella, and drizzle cilantro lime ranch over top. Enjoy!