Easy and Tasty Crockpot Chicken Noodle Soup

3 cans (14.5 oz.) chicken broth

2 cans (10.5 oz) cream of chicken soup

1 stick butter, sliced

3, 9 oz. pkgs. Perdue grilled chicken strips, cut in bite size pieces

frozen carrots and peas, or canned work well too*

seasonings: your choice of garlic, onion, Italian, rosemary, thyme, cilantro, salt and pepper*

1 T. poultry seasoning

rice or pasta, frozen

Place all ingredients, except rice/pasta in bottom of lined crockpot. Cook on low 6-7 hours. Add frozen pasta during last 2 hours. I had some leftover ziti & penne in the freezer that I added. It worked out great! This is a very yummy and filling soup.

Rice or pasta can also be cooked separately and served with the soup.

*I used 1 can (15 oz.) sliced carrots, drained and 1 can (15 oz.) small sweet peas, drained. I added them during the last hour so they wouldn't get mushy. For seasoning, I used poultry seasoning, Italian seasoning, salt, pepper, garlic, and onion.

Chili Cornbread Muffins

2 jiffy corn muffin mixes

2/3 c. milk

15 oz. can no bean chili

2 c. Monterey Jack cheese, shredded

2 eggs, lightly beaten

1 T. chili powder

11 oz. can Mexican corn, drained

1/2 c. green onions, diced, optional

Preheat oven to 400. Spray 2, 12 c. muffin tins. Combine all ingredients until well blended. Divide evenly in muffin tins. Bake 35-45 minutes, or until done. Makes 24 muffins. I serve with taco soup or chili.

1st picture: before baking; 2nd picture: ready to eat! YUM!

Debbie Young's Super Easy Beer Cheese Soup

1 large can chicken broth

1 medium jar cheese whiz

12 oz. can stale beer*

cayenne pepper top taste

bacon bits

green onions, chopped

Texas toast cheese bread

Heat broth to boiling. Reduce heat. Add cheese whiz. Stir until melted. Add beer and reheat, but do not boil. Top with bacon bits and onions. Serve with Texas toast or baguettes. 

*To make beer stale: open can and allow it to set out on the counter overnight. Pabst Blue Ribbon beer is the best to use because it doesn't make you burpy.

My dad loves this soup!

Beer Cheese Soup

4 slices thick cut bacon

2 T. butter

1 small onion, diced

1 stalk celery, finely chopped

1 carrot, finely chopped

1 clove garlic, minced

1/4 c. flour

1 t. dry mustard

12 oz. stale beer* (Pabst is the best beer to use..less burpy)

1 c. chicken broth

1 c. heavy cream

1 T. Worcestershire sauce

1 bay leaf

1/4 t. smoked paprika

1/2 t. fresh thyme, or 1/4 t. dried thyme leaves

6 oz. sharp cheddar cheese, shredded, divided

Broiled Cheese Toasts:

12 slices baguette, 1/2" thick

2 T. garlic butter

2 oz. sharp cheddar cheese, shredded

Spread garlic butter over 12 baguette slices. Top with cheese and place on baking sheet. Broil cheese 6" from heat until golden and bubbly, about 2-3 minutes. Remove from oven and set aside. Cook bacon in large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel. Crumble bacon. Add butter to bacon drippings. Add onion, celery, carrot, and garlic. Cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute. Slowly add beer a little bit at a time. Whisk well after each addition. The mixture will be very thick at first. Add chicken broth and cream a little at a time. Whisk until smooth after each addition. Add Worcestershire sauce, bay leaf, paprika, and thyme. Bring to a boil over medium heat (high heat will cause the cream to scorch) while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from heat. Set 1/4 c. cheese aside for topping. Stir remaining cheese into the soup until melted. Ladle the soup into bowls, top with reserved cheese and bacon, and serve with toasts.

*to make stale beer: open can and allow to sit overnight on counter.

**May also make a non-alcoholic version of this soup by using chicken or vegetable broth instead.

This is one of my dad's favorite soups.