2+ soup recipes

so i haven't found the perfect time to try to french onion soup recipe, but i'm thinking perhaps around brentley's birthday?? ( after all, it is his favorite!) i have recently made the chicken taco soup, which absolutely rocks. for some reason though, i always forget to get the frito's scoops that allison recommends, and that really is so key.

i wanted to post one of my favorite "wendi recipes" because it's days like to day when i wish i were coming home to her house to eat this delicious and hearty soup. i love this dish because it sort of tastes like chicken pastry but doesn't have the same consistency (which i hate-- yes i'm a southerner who doesn't like chicken pastry). also, this recipe can be made with stock or chicken. when my mom made it with chicken she would use the chicken to make chicken salad.

i also wanted to post a recipe i found in a magazine at brentley's grandmas house last spring. i tried it on monday-- it's quick and so good! in fact, i made it in 15 minutes during a lunch break. of course the food processor really did all the work =)

(Wendi's) Chicken Noodle Soup

What You'll Need
4 chicken thighs OR 2 cans of chicken stock
1 package of egg noodles
1 pint of heavy whipping cream
1 package of chicken gravy
garlic powder
salt/pepper
parsley

Directions
If using chicken, Boil on medium heat for approximately an hour add salt, pepper, garlic to taste. Once chicken is done-- remove all chicken from liquid. If using stock bring to a boil and add same seasonings to taste. In prep dish mix one cup of cold water with gravy mix until smooth. Add gravy mix and whipping cream to stock and mix well. Bring liquid to a boil then add noodles and parsley. Once noodles are tender-- simmer until time to serving. (Yields 6 servings or more)

Creamy Zucchini Soup

What You'll Need
2 tbs chopped onion
2 tbs butter
2 tbs all purpose flour
2 cups milk
1 cup water
1 tsp chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
cheddar cheese

Directions
In a large saucepan, saute onion in butter until tender. stir in flour until blended. gradually stir in the milk, water, bouillon, salt and pepper Bring to a boil. Cook and stir for 2 minutes or until thickened. Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted. (Yields 4 servings)