Homemade Chicken Soup

I'm not feeling so hot today and it made me think about my own homemade chicken soup because, I must admit, it's pretty delicious.  This all happened by accident almost 4 years ago. I had just started dating and he came over my house but wasn't feeling very well.  So I told him to relax and I would take care of him.  Anyway I got a wild hair and decided to make some homemade chicken soup.  Now I'd never made chicken soup before, nor did I know the ingredients so I was flying blind.  I was determined it was gonna be a fun creation though lol.  He didn't know it at the time, but he was gonna be my sick guinea pig ha!  Hey, don't judge me he's still alive lol!  ANYWAY...here we go:

What you'll need:
5-6 boneless chicken thigh pieces *you can also use breast, I'm just not a fan*
1-2 stalks (or bunches) of celery
3 carrots *you can have more I'm just not a fan of cooked carrots*
1 yellow squash *optional*
1 zucchini *optional*  
Chicken Stock - 2 cups
Package of noodles *I use the swirly egg noodles, but it's really dealers choice*
Salt 
Pepper
Cayenne Pepper
Onion Powder 
Chili Powder *optional* 
Olive Oil

Step 1: Prep

• Dice the chicken into medium sized pieces
• Dice the celery into medium-small pieces
• Peel and slice carrots, squash & zucchini
• Season the meat with salt, pepper & onion powder

 Step 2:

• Put the chicken in a pot on high and let it start to brown make sure it's being frequently stirred so it doesn't stick to the bottom of the pot
• Before it browns completely, pour in the chicken stock and continue to stir
• Toss in the veggies and mix them in 
• Fill the pot the rest of the way with hot water until its about 3/4 full
• Mix in a teaspoon of cayenne pepper
• Put the top on and reduce heat to medium (on the high side)
• Let it cook for about 30 minutes
• Check on it and stir occasionally 

Step 3:

• After 30 minutes remove the lid and stir
• Mix in 1tsp pepper
• Mix in 1TBS salt
• Mix in 1TBS onion powder
• Add a dash a chili powder *optional*
• Place lid back on the pot and reduce heat to medium-low
• Let it cook for about 20 minutes stirring occasionally

Step 4:

• While the soup is cooking put on a pot of water to boil for your noodles
• Add a tablespoon of olive oil to the water (helps the noodles not stick)
• Once the water begins to boil add your noodles and stir
• Let them cook for about 10 minutes on high stirring occasionally 
• Drain the noodles and put them aside

Step 5:

• After 20  minutes, remove the lid from soup and stir
• Add drained noodles to the soup and mix them in well
• Reduce heat to low and let it simmer for 5 minutes.  
• Remove from heat 
• Enjoy :)

*Notes: You can use chicken on the bone, but if you do - do not use chicken stock.  Chicken on the bone makes its own broth.  However, it does make for a "greasy" broth

Please share, Pin, Tweet or whatever if you like this recipe.  And drop me a note if you try it.  Hope you enjoy :).

Southern Homemade Banana Pudding

So I decided to make some banana pudding from scratch and I was completely impressed with my outcome :).  My guy is a chef and can be a bit of a food critic so when I get something with his "stamp of approval" and he goes for seconds and thirds, I know "baby done good!"  I looked up a recipe and made my own tweaks to it, so I though I would share it here.  If you try it, or plan to try it leave a comment and let me know.  If you're happy with the outcome please share my blog - pin it, stumble, tumblr, facebook, twitter, etc (anything I missed lol).  Here we go...

Ingredients: 

• Sugar - 1/2 Cup & 1/4 Cup separated
• Flour - 1/3 Cup
• Salt - A Dash
• 3 Egg Yolks - Separate the white/yolk *you'll need the whites later*
• Whole Milk - 3 cups *Whole milk is important* if you use anything other than, see my alteration notes below
• Pure Vanilla - 2 overflowing tsp.
• Brown Sugar -  Handful
• Molasses - Dash *Optional
• Cream of Tartar - 1 tsp *Optional
• Box of Nilla Wafers - Regular or mini
• Bananas - 6 or 7

 

Step 1: If you have a double boiler pull it out.  I just used two pots, of course one needs to not fit completely into the other.  Or a pot and a Pyrex bowl - you get the idea. Once the water starts to boil mix the Sugar(1/2 cup), Salt, Flour, Eggs & Milk into the top pot.  Stir constantly until custard begins to thicken.  Make sure there are no lumps.  Should look smooth.

• Note: if you are using anything other than whole milk, add additional flour to help thicken up the custard.  About an additional 1/4 cup.  Sprinkle in a little more to satisfaction as custard starts to thicken.  Also add additional sugar to balance.  About another 1/3 cup here.  

 

 

Step 2: Once the custard has thickened whisk in the brown sugar and molasses. Mix in well and remove from heat then whisk in the vanilla.

Step 3: Let it sit on the stove for about 10 minutes and then put it in the refrigerator to cool and thicken some more.   *I used 1% milk last time and because my guy likes think custard I let it sit in the fridge overnight*

Step 4: Once the custard is cooled and thickened to preference, pull it out of the fridge and get your bowl or pan that you will put it in.  *Make sure it's an oven safe dish*

• I like to do mine in a glass bowl so you can see my pretty layers, but this time I did it in a foil pan because I was making a few pans of it and it was more convenient.  

Step 5: Line your dish with Nilla Wafers; the bottom and around the edge with the round part facing outward.  Then add a layer of bananas (not too thinly sliced).  Next, add a layer of pudding.  How think or thin you make it is entirely up to you!

Step 6: Repeat Step 5 until dish is full.  *Note* You don't have to layer, some folks just like to dump the cookies and bananas in the bowl along with the pudding and mix it accordingly.  Chef's choice.  The layers are mainly for presentation.  Nothing like a pretty dish :)

~ ~ Prepping for Meringue ~ ~
*Tip* - Put your mixing bowl and the mixers (for hand blender) in the freezer until you're ready to make the meringue. It helps the egg whites not stick

Step 1: Remember the egg whites from earlier (make sure they're at room temperature) and pur them into the mixing bowl.

Step 2: Using a hand blender; mix the eggs until the become nice and frothy

Step 3: Keep mixing, we're almost ready for the sugar.

Step 4: Once you start to see peaks, we're ready to start adding the 1/4 cup of sugar a little at a time.

Step 5: Keep mixing as you add the sugar then add the cream of tartar *optional*.  I don't always add it to my meringue. It all depends on how thick you want it.  My guys isn't big on it on top of banana pudding so it's a preference thing.  Anyway keep mixing until the meringue thickens and you see peaks.  At this point, you should be able to turn the bowl upside down and nothing will fall out.  All done!

• *Note* Wait until the pudding is complete to start on the meringue.  Otherwise it gets all watery in the bowl just sitting. 

Finally: Scoop the meringue on top of the pudding then place it in the oven for just a few minutes.  All we want to do is brown the peaks - not burn them.  Keep a close watch.  Then opull it out of the oven and enjoy!

Don't forget - If you try it, or plan to try it leave a comment and let me know.  If you're happy with the outcome please share my blog - pin it, stumble, tumblr, facebook, twitter, etc (anything I missed lol).