Warm Homestyle Chicken Noodle Soup

2 T Extra Virgin Olive Oil
1 large onion, diced
1 green bell pepper, finely diced
4 celery stalks, diced
6 large carrots, peeled and diced
4 c fresh baby spinach leaves, coarsely chopped
4 cans chicken broth
4 oz boneless skinless chicken breasts, cooked and shredded
6 oz dry chow mein noodle
Pinch of salt and fresh cracked pepper

Heat oil in large dutch oven over medium heat. When hot, saute onion, bell pepper, celery, carrots, and spinach for 5 minutes or until veggies are softened. Pour in chicken broth and add chicken beast. Bring to high heat until just starting to boil. Reduce heat and add in noodles. Stir until softened, about 5 minutes. Reduce heat to low, season according to taste with salt, pepper and garlic salt. Simmer until ready to serve.
Makes 8-10 large servings.

Olive Garden Zuppa Toscana Soup

YUMMY!! Found it here...

Zuppa Toscana Soup:

Ingredients:
1 package sausage
3-4 Red or Russet Potaotes
1 garlic clove minced
1/4 finely diced onion or onion dry flakes
3-4 tbsp bacon bits *optional
2 Cartons 32 oz chicken broth
1 cup heavy cream
1/4 bunch of kale

Directions: Slice up your sausage. Place sausage in frying pan with a little pam and fry till browned. Then add the chicken broth, sausage, onion, garlic, bacon bits and sliced potatoes to a crockpot. Slow cook for 4-5 hours. Add the Kale and heavy cream for the last 30 minutes. Serve and enjoy! Makes enough for 6 people.

Easy Chicken Pot Pie

I did so good at cooking this week. On Monday I made this chicken pot pie, because I had everything already at home (that doesn't happen very often) and I had a couple leftover refrigerator biscuits I needed to use. I used some different veggies than I was used to in pot pie, but it was still good.

1 lb pkg frozen mixed veggies
1 c cooked cut-up chicken
1 can cream of chicken

Mix above items altogether in ungreased 2 quart casserole dish.

1 c Bisquick
1/2 c milk
1 egg

Stir above items with a fork until blended. Pour into casserole. Bake uncovered at 400 degrees for 30 minutes or until golden brown. (Serves 6)