Chicken Corn Noodle Soup

"I feel sick" at our house is immediately followed with "can you make some of your noodle soup??"
You can use any noodles, put the corn in, leave the corn out, add carrots, forgo...it really is up to you & your house full of "sickies" as to what they can handle...if they are sick or getting sick, I highly recommend trying to slip the garlic in there, even if they/you are not huge garlic fans...it helps.

6 cups chicken broth
1 lb (or so) of already cooked bite size chicken (or turkey, we don't discriminate around here)
1 T tarragon
3-4 cloves minced garlic (did I mention we happen to LIKE garlic?)
1 T ground pepper
16 oz frozen corn (or canned, no preference on how the goodies are stored)
16 oz frozen carrots (do preferred frozen or canned, fresh need to be steamed before using or they won't be very soft...so if you LIKE crunchy carrots in your soup...pls do add fresh!)
1 lb wide egg noodles, cooked & drained

In a large stockpan, add all ingred to the frozen corn (but not including)...bring to a boil, turn down the heat to med, simmer for about 15 min.  Add in corn, carrots & noodles (rinse in COLD water after draining, this stops them from continuing to cook & getting mushy in your soup as well as soaking up all your broth).  Bring back to a good simmer, give it about 3-5 min. there, then serve.  Saltines are a favorite w/this soup.

Potato Corn Chowder

Winter has brought on a whole new excitement in our house...its called "no work, no money, eat what we can for CHEAP!"  you are super excited now aren't ya?!  Ha...actually, this has become such a favorite around here, it is requested, even when there is work...guess that says something for it.

3 lbs potatoes, chopped into bite size pieces
1/2 onion, diced
4 T butter
2 T flour
4 cups chicken broth
1 bag (16oz or so) frozen corn
3 cups milk
2 cups shredded cheese
1 T cayenne (if you like a little depth but not too much "hot")
1 T ground pepper

melt butter then saute onion till soft.  Add in flour, stir to coat well, then add in chicken broth & potatoes.  Bring to boil & cook about 25 min till potatoes are soft & easily pierced w/a fork.  Add in corn, milk & 1 cup cheese...cook about another 5 min.  Serve w/a dollop of shredded cheese on top.

Rice & Beef Casserole

So, this is one I def. made up when I looked in the cupboards & panicked!  Turns out, its a pretty good "comfort food" for those times when a tummy could use some settling & everyone is in need of something warm & "cozy".  I like to serve it with some canned cranberry sauce that has been good & chilled.

4 cups (or more) of cooked rice
1 lb of browned ground beef
1 pkg frozen broccoli
1 2c pkg of shredded cheese
1 lg can cream of mushroom soup
1 t tarragon
1 t cayenne

mix everthing except 1c cheese together in a big bowl (or pan) then pour into a greased 13x9 (if it feels too thick, add some milk) & top w/the rest of the cheese.  Cover, toss into the oven at 375 for about 30 min, uncover & finish baking till its hot through (about 15 more minutes.