A Winter Warm Me Up!

Chicken Noodle Soup

I don’t know what the weather is like out your front door. But, over here the temps have been in the single digits for a few weeks. Not only is it bone chilling cold, the flu has struck with a vengeance. So what is more appropriate than a hot bowl of chicken noodle soup and warm rolls with my favorite raspberry butter?

This soup I adapted from the Lion House recipe:

2 tsp. chicken soup base, or 2 bouillon cubes

2 cups canned chicken stock

2 cups chopped carrots

2 cups chopped celery

2 cans cream of chicken soup

1/4 cup whole milk

2 cups diced chicken

2 ½ ounces cooked noodles

2 tbsp. Dill weed

2 tbsp. Tarragon

1 tbsp. Onion powder

Heat chicken soup base and stock together. Add carrots and celery and simmer until vegetables are tender. Add cream of chicken soup and milk. Add cooked noodles and chicken. Add the dill weed, tarragon and onion powder. Add salt and pepper to taste. 

With your favorite roll recipe, add this Raspberry Butter for your finishing touch:

Photo Credit

Raspberry Butter:

1/2 cup softened butter

1/2 cup raspberry preserves

1/4 cup honey

1 tsp. vanilla extract

Whip the following ingredients together until smooth. Spread on hot rolls and enjoy!

Enjoy!

-Lauralee