Lion House Chicken Noodle Soup

This has to be one of my favorite recipes for homemade  Chicken Noodle Soup. It's not like your typical soup. This one is creamy and full of flavor. We probably eat this soup 2-3 times each month during the winter time. It's also a great recipe for using items in your food storage. 

Lion House Chicken Noodle Soup

2 tsp. chicken bouillon

6 cups chicken soup stock

2 cups chopped carrots (1 1/2 c. Dehydrated Carrots)

2 cups chopped celery (1 1/4 c. Dehydrated Celery)

3/4 cup chopped onion (1/4 c. Dehydrated Onions)

2 cans cream of chicken soup

1/2 cup milk (1 1/2 T. Dry Powdered Milk + 1/2 c. Water)

2 cups cooked chicken*

4 cups uncooked noodles

salt/ pepper to taste

Boil chicken in water. Pull out and pull chicken into chunks. Add stock, chicken bouillon, vegetables, cream of chicken soup, and noodles to stock. Cook until vegetables are tender. Add chicken and milk. 

*When I'm pressed for time and I think about it ahead of time I just purchase a rotisserie chicken from the store and shred it up. 

Source: Everyday Food Storage

Chicken Pillows

This has become one of my kids favorite meals, and it's pretty easy to make too. This meal goes great with a green salad full of yummy veggies.

Chicken Pillows

3-4 cups chicken, cooked and cubed
6 oz of cream cheese, softened
2 -4 tablespoons green onion, diced

2 tablespoons butter or margarine, softened
¼ teaspoon salt
Dash of pepper
2 cans of crescent rolls (I used the new crescent creations)
Bread crumbs
1 stick melted butter

In large bowl, mix together cream cheese, green onion, 

2 Tbsp butter, milk, salt, and pepper. Stir in chicken and set aside. Open crescent rolls and carefully unroll dough. Cut each tube into 4 rectangles.  Place one heaping tablespoon (or more) on half of each rectangle. Fold over other half of roll dough and seal edges, creating a pillow. Dip each pillow in melted butter and then bread crumbs. Place on baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve with cream sauce.

Cream sauce:

1 can cream of chicken of chicken soup
1 cup sour cream
1/8 teaspoon curry powder
1 tablespoon mayo
Milk-few tablespoons

Combine ingredients in sauce pan and cook over medium heat until heated through.

*Adapted from Real Mom Kitchen