Aimee's Version of Margene’s Creamy Chicken Noodle Soup

Kristen brought this to us while we had Covid, and Connor has been asking for it ever since. This is the way I executed it, with every shortcut imaginable, to make it easier. Saving this here for future reference.

Aimee's Version of Margene’s Creamy Chicken Noodle Soup

4 qts. chicken broth (4 boxes)
2.5 c. chopped celery
2.5 c. chopped carrots
1/2 c. chopped onion
1 1/3 pkg. wide egg noodles
2 tsp. Better Than Bouillon Chicken
5 cans cream of chicken soup
1.5 Tbsp. parsley
1 pkg. Costco pulled chicken, shredded into bite size chunks (2 lbs.)

Put broth in pot and bring to a boil.
Add celery, carrots, and onion, and return to a boil.
Add noodles and boil for 6 minutes.
Add bouillon, soup, and parsley. Stir gently to dissolve lumps.
Add chicken and heat through.
Salt & pepper to taste.


This made 28 c. of soup...

• ate 8 c. for dinner
• saved 8 c. for leftovers
• froze 8 c. worth
• gave 4 c. away

Slow Cooker Creamy Chicken Noodle Soup

This was a quick and easy meal that fed us for 2 nights... the whole family loved it!  (Adapted this recipe from here.)

Slow Cooker Creamy Chicken Noodle Soup

1 (10.75-oz.) can cream of chicken soup
1 (10.75-oz.) can cream of mushroom soup
5 c. milk
2 c. cooked chicken (shredded rotisserie chicken... or I cubed my raw chicken and cooked it up quick in olive oil)
1 (9-oz.) bag frozen mixed vegetables (I used a mix of green beans, corn, carrots, peas)
1 tsp. seasoned salt
Salt and pepper, to taste
2 c. dry egg noodles

Whisk together soups and milk in your slow cooker.
Stir in chicken, vegetables and seasoned salt. Season with salt and pepper.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Stir in uncooked egg noodles 30 minutes-1 hour before serving.

Serves 8.

Aimee's White Chicken Chili

Fall is the perfect time of year for hearty meals like chili... and I've been craving some chicken chili lately!  I made this dish for us last night, and it did not disappoint!  In fact, Connor loved it, too.  (I adapted this recipe from here and here.)

Aimee’s White Chicken Chili

Olive oil
2 lbs. boneless skinless chicken breast, cubed
4 tsp. ground cumin
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
2 Tbsp. onion powder
3-4 tsp. minced garlic
4 c. (2 cans) reduced-sodium chicken broth
4 15-oz. cans Great Northern beans
1 sm. can diced mild green chilies
2 11-oz. cans whole kernel corn
2 c. (1 bag) KRAFT Mexican Cheddar Jack cheese, shredded
1 c. sour cream
Cilantro, chopped

Heat oil in a large skillet over medium-high heat.
Add cubed chicken, cumin, oregano, salt, pepper, & onion powder.
Cook approximately 5-7 minutes, or until chicken is cooked through.
Add minced garlic to the chicken, and cook for an additional 2-3 minutes.
To a large soup pot, add cooked chicken, chicken broth, beans, corn, & chilies.
Bring mixture to a boil.
Once at a boil turn to low heat, cover, and simmer for about 15 minutes.
Uncover, add cheese and sour cream, and stir until melted/mixed together.
Spoon into bowls, and sprinkle with cilantro… enjoy!

If doubling and warming in a crockpot... you'll need 2 6-qt pots, and I use 2 packages of Costco chicken breasts. Let everything simmer together for a few hours, but wait to add the cheese and sour cream.

Margene's Broccoli Cheese Soup

Margene's Broccoli Cheese Soup

Saute in soup pot:
1/2 c. chopped onion
1 tbl. margarine

Add:
3 c. water
2 chicken boullion cubes or 2 tsp. granules
1/4 tsp. garlic salt
1/4 tsp. pepper

Bring to a boil.

Add:
1-2 pkg. Top Ramen (chicken) noodles, broken up (I also put in the flavoring packets)
1 pkg. froz. or fresh broccoli (approx. 4-5 stalks), chopped & cooked (I only use the flowerettes, not the stalks)

Add:
3 c. milk
1/2 of a 12 oz. brick of Velveeta cheese (I use the light Velveeta)

Heat until the cheese melts.

Margene's Taco Soup

Margene's Taco Soup

1 lb. ground beef or ground turkey (I use a pkg. of ground turkey, 20 oz.)
1 c. chopped onion (I just chop a whole onion)
2 c. water
2 14-oz. cans stewed tomatoes, undrained
2 16-oz. cans kidney beans, undrained
16 oz. tomato sauce
1 envelope taco seasoning

Garnish with: chopped avocado, grated cheddar cheese, sour cream and/or corn chips

Cook meat & onions, drain off any fat.
Put meat mixture, water, stewed tomatoes, kidney beans, tomato sauce & taco seasoning into soup pot.
Mix all together.
Simmer the soup, covered for 15 minutes.

(To get everything out of my cans, I use the 2 cups of water to rinse the cans. Pouring it back and forth and twisting them, to get everything out)