Mom's Chicken Soup

Ingredients:

1/4 a cup, half cube butter

1 onion, diced 

2 to 3 stalks of celery, diced

8 to 12 cups water (depending on how big of a batch you want)

Chicken bouillon 

4 to 5 carrots, peeled and chopped 

1 to 2 boneless  chicken breast

Melt cube of butter in large pot. Sauté onions and celery until soft and iridescent. Add water, chicken bouillon, carrots and chicken. Bring to a boil, Cook until chicken is shreddedable. If desired add noodles, cook for an additional 20 minutes.

Here's the the egg noodles recipe I used:

http://penniesandpancakes.blogspot.com/2012/10/egg-noodles-064-per-lb.html#.VkJZ2Lx47p9

INGREDIENTS

2 cups all-purpose flour (plus more for rolling out the noodle dough)

1 tsp salt 

2 egg yolks, beaten 

1 egg, beaten 

1/3 cup water 

1 tsp. vegetable oil

DIRECTIONS

In a large bowl stir together the flour and the salt. Make a well in the center of the flour mixture. In a small bowl stir together egg yolks, whole egg, water, and oil. Add egg mixture to flour mixture; mix well.

Cheesy Smoked Sausage & Pasta Skillet

Ingredients

• 1 Tbsp olive oil 
• 1 lb Hillshire Farm Smoked Turkey Sausage, sliced
• 1 cup diced onion
• 1 Tbsp minced garlic (about two fresh cloves)
• 2 cups Chicken Broth
• 1 (10 oz) can diced tomatoes
• 1/2 cup milk or heavy cream
• 8 oz dry pasta (any small pasta will do)
• 1/2 teaspoon salt and pepper, each
• 1 cup shredded Cheddar-Jack cheese
• 1/3 cup chopped scallions, for garnish

Instructions

1. Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
2. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
3. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.
4. Makes about 4 servings.

Marinated Greek Chicken Skewers

INGREDIENTS

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice

1/2 red onion, quartered
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces

DIRECTIONS

1. In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables. Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.