Southwestern Chicken Noodle Soup

I hope everyone enjoyed the holidays - I certainly did.  I've been cooking up a storm so stay tuned for lots of yummy posts.  Let's start with Tina's Crazy Cooking Challenge.  This month's challenge - Chicken Noodle Soup.   I make my own chicken noodle soup often, so it felt a bit odd searching the internet for someone else's recipe to make, but I knew I found the one I wanted to try when I stumbled upon a blog called My Big Fat Geek Recipes. The Southwestern Chicken Noodle Soup sounded so good.  Let me say this, it did not disappoint - very, very tasty.  I'll definitely be making this one again.

This soup is made in a slow cooker, but it can easily be made on the stove top if time is limited.  To further reduce cooking time, serve with tortilla chips or corn chips instead of taking the time to cook pasta.  And feel free to use leftover cooked chicken if you have it (hint - or pick up a rotisserie chicken).  Add the cooked chicken to the soup just before serving; long enough to heat it through. Also consider changing the vegetables to suit your family, and/or add beans, cheddar cheese, and a dollop of sour cream.  

Items used to make this recipe:

(affiliate links)

• Mrs. Dash Southwest Chipotle Seasoning https://amzn.to/2C4byLR

• Mrs. Dash Original Fiesta Lime Seasoning https://amzn.to/2SF9MHV

• Mrs. Dash 4-Flavor Combo https://amzn.to/2RdEc7x

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Southwestern Chicken Noodle Soup

makes 10-12 servings

Printable Recipe 

Ingredients

• 4-5 boneless chicken thighs, cut into bite size pieces

• 3 large carrots, chopped

• 4 stalks celery, chopped

• 1 medium onion, chopped

• 1/2 cup frozen corn

• 1/2 cup frozen peas

• 1/2 cup frozen green beans

• 1 tablespoon minced garlic

• 15-ounce can diced tomatoes (no need to drain the juice)

• 8 cups water

• 1/2 teaspoon ground pepper

• 1 tablespoon Kosher salt

• 1 1/2 tablespoons Mrs. Dash Southwestern Seasoning Blend

• 1 1/2 tablespoons Mrs. Fiesta Lime Seasoning Blend

• Cooked noodles, reserved

Directions

1. Place all the ingredients except the pasta in a slow cooker and cook on high for 6 hours.

2. Add cooked pasta to bowls just before serving.

Notes

• I at least doubled the vegetables. 

• Also, I initially was tempted to use homemade chicken stock instead of water, fearing the finished soup wouldn't have enough flavor, but the seasoning blends, onions, and garlic provide plenty of flavor. 

Slow Cooker Caramelized Apples

I recently had an opportunity to make a "fruit dish" to feed a group of 40 men.  Being apple season here in apple country, I initially thought about baking pies, but to be completely honest, I didn't think the men who would be serving this meal (and none of whom are skilled in the kitchen) would be happy about having to cut 40 slices of pie.  So I searched the internet for some sort of crustless apple pie-like recipe, which led me to this one for Slow Cooker Caramel Apples on a blog called Kate from Scratch.  They're super yummy and were a big hit at the meal - thanks Kate!!

The original slow cooker recipe is listed below - my notes for multiplying the recipe and converting to cook in an 18-quart Roaster Oven will be listed below that.

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3WltYjv

• slow cooker https://amzn.to/3FGtKxe

• whole nutmeg https://amzn.to/3DX1NQF

• microplane grater https://amzn.to/3sRpeEK

• my favorite apple peeler https://amzn.to/3zFVPRG

• apple corer https://amzn.to/3FHgqJg

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Slow Cooker Caramelized Apples

serves 10

Printable Recipe

Ingredients

• 8 cups diced baking apples (peeled and cored)

• 1 cup dark brown sugar

• 1 tablespoon ground cinnamon

• 4 tablespoons unsalted butter

• 1/2 teaspoon Kosher salt

• 1 dash freshly grated nutmeg

• 2 teaspoons pure vanilla extract

Directions

1. Put all the ingredient in a slow cooker and mix thoroughly.

2. Cover and cook on high until apples are tender, about 3 hours. The yummy salted-cinnamon-vanilla-caramel sauce that coats the apples will thicken slightly upon cooling. Cook uncovered for a thicker sauce.

Notes

• For my large version that will feed 40, quadruple the recipe and cook in an 18-quart electric roaster set to 300F for about 2 hours, stirring occasionally.

• I used a mix of apples - galas, golden delicious, golden supreme, and Nittany. Any apple that keeps it's shape during baking will work well.