TLC (Tender Loving Care)
Another yummy recipe from my Mama! This recipes is thickened homemade chicken noodle soup over mashed potatoes. Comfort food at its finest! After you make this once it’s sure to make back on your table in the future.
2 cups Flour
Milk (until moist)
Directions for noodles:
Place flour in bowl and make a well in the center. Add egg and mix. Mix in milk until moist. Dump out onto lightly floured surface and kneed lightly until dough comes together. Roll out dough, it will be slightly sticky. Cover with a towel and allow to dry (this takes several hours). Cut into long strips with a knife or pasta cutting tool.
Chicken noodle soup:
1 cup Water
2 cups Chicken Broth
2-3 Chicken Breasts, cooked and chopped
Family sized can of cream of chicken soup
Directions for Chicken Noodle Soup:
Bring 1 cup water and 2 cups chicken broth to a boil. Drop noodle strips into water. Cook 5-6 minutes. Add cooked chopped chicken and soup, continue cooking until heated through.
5 Medium Sized Potatoes, Peeled and chopped
6 tablespoons butter
½ cup milk
Directions for mashed potatoes:
Boil potatoes until tender. Drain, add butter and milk. Mash with masher until smooth.
Serve by placing potatoes in bowl and ladling soup mixture over top. Season with salt and pepper and enjoy!!
Thanks for reading! I hope you enjoy this recipe as much as my family does! Don’t forget to share, like, and comment!
I learned this recipe from my mom. It was a staple in our home when I was growing up, and was served with warm homemade bread! Yummy! My mom made it often because it was inexpensive for our family of 7. Velveeta cheese isn’t cheap now, but if you have a large family to feed this meal is still inexpensive and filling, especially when paired with some homemade bread or rolls. It always brings back good memories when I make this. Not to mention it’s easy to make!
5 medium sized potatoes, peeled and chopped into bite size pieces
1 cup diced onion
1 cup chopped celery
1 cup chopped carrots
1 pound Velveeta Cheese, cut into cubes (If you are on a budget, you could use the generic version, but it’s not quite as creamy and gives the soup a grainy texture)
2-3 cups milk (2% or whole cow’s milk works best)
Salt and pepper to taste
Place potatoes, onion, celery, and carrots in a large pot and cover with water about an inch over the top of the vegetables. Bring to a boil then cover and reduce heat to low. Simmer for about 20-25 minutes or until everything is tender when poked with a fork.
Drain roughly half the water from the pot, do not drain it all. Place back on burner, add 2 cups milk, cheese, and salt and pepper. Mix then replace lid.
Let cook until cheese is melted, stirring occasionally. Add more milk for a lighter consistency.
Some add in options include:
Cooked Ground Beef
Sliced Green Onions
French Fried Onions
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