Beef and Veggie Noodle Soup

Soup Sunday!

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Beef, Veggie and Noodle Soup

Ingredients

  • 1 pound ground beef
  • 1/2 onion chopped
  • 2 cloves minced garlic
  • 3 Tbsp. cornstarch plus water to make paste
  • 1 can Rotel tomatoes and green chilies
  • 10 oz. can tomato sauce
  • 1 small can tomato paste
  • 2 cans beef broth
  • 2 cups of water
  • 3 celery stalks, sliced
  • 1/2 bag frozen peas
  • 1/2 bag frozen carrots
  • 1/2 bag frozen corn
  • 1 1/2 tsp. Italian seasoning
  • salt and pepper to taste
  • 2 cups elbow macaroni

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  1. Brown ground beef, minced garlic and chopped onion.
  2. In a large soup pot to beef and onions add cornstarch paste and stir well until well incorporated.
  3. Add the remaining ingredients except for the macaroni and cook on medium high heat for 30-45 minutes.
  4. Add 1 cup elbow macaroni and cook until tender.
  5. Adjust seasonings according to your taste.  I added more Italian and garlic seasoning at the end.

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Chicken Noodle Soup and Homemade Biscuits: Soup Sunday Recipe

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Soup Sunday: Homemade Chicken and Noodles and Biscuits.  Today marks my first time EVER making biscuits from scratch and I have to admit, I was a little leery, but they turned out great!

Recipes Below.  Enjoy!

Chicken Noodle Soup

  • 8 cups chicken stock
  • 1 medium onion
  • 2 tsp. minced garlic
  • 1 Bag Baby Carrots (cut to preferred size or leave whole)
  • 4 ribs celery (cut to preferred size)
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. Dried Parsley
  • 1/2 tsp. Dried Basil
  • 1Tbsp. Butter
  • Rotisserie Chicken (quick method) or 3 chicken breasts (extended method)
  • 16 oz. Frozen Egg Noodles
  • Sea salt and ground black pepper to taste

Quick Method Prep:

Cut carrots, celery and onions to desired size.

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Sunglasses.  Saving eyes from deadly onion vapors since 2013.

In a large pot over medium heat add olive oil, chopped onion, garlic, carrots, celery, basil and parsley and cook till the veggies soften.  Roughly 10 minutes.

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While veggies are cooking, shred rotisserie chicken.  Discard any skin and fat.

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Once the veggies are softened add the chicken stock, bring to a boil and add chicken and frozen noodles.

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Allow to cook over medium-low heat for 30 minutes to allow flavors to meld.  Season with salt and pepper according to taste.

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** For the extended method, throw everything into a pot (except noodles) to cook on medium-high for several hours.  Shred chicken after cooked through, add back to pot, add noodles and cook for an additional 30 minutes to allow noodles to soften and soak up the multiple flavors.

Homemade Biscuits
 Ingredients
  • 2 Cups Flour
  • 4 tsp Baking Powder
  • 2 1/2 Tbsp. Sugar
  • 1 tsp Salt
  • 1/4 tsp Garlic Salt
  • 1/3 Cup Salted Butter
  • 3/4 Cup Milk
Instructions
Preheat oven to 425°.
Mix the first 5 ingredients in a bowl. Cut in the butter and mix with a fork. Add milk and stir to form dough into a soft ball. If too dry add extra milk 1 Tbsp. at a time if needed
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Press dough out onto floured surface.  Use a circle cookie cutter or a small cup to cut biscuits.  I used a coffee mug.
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Bake on greased cookie sheet for 10-12 minutes. Brush melted butter on top of biscuits immediately after removing from oven.
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Serve with Chicken Noodle Soup for a perfect home cooked comfort meal.
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Other then making soup and biscuits, our Sunday has been pretty lazy.    Our security team spent a little time scanning the neighborhood.
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but quickly succumbed to nap time…
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