Lemon Chicken Noodle Soup

This is the best chicken noodle soup I have ever tasted. I think it is because of all the fresh herbs. Try it out and see what you think.

8 c. chicken broth

6 cloves minced garlic

2 medium carrots peeled and cut

1 parsnip peeled and cut

2 stalks celery cut

1 medium onion chopped

3 tbs. fresh lemon juice

2 c. broad egg noodles

6-8 chicken tenders chunked

1/4 c. fresh dill chopped

1/4 c. fresh mint chopped

1/4 c. fresh parsley chopped

1 tsp. salt

1/2 tsp. pepper

Combine meat with broth; simmer 10 minutes until done. Add veggies, cook 6 minutes. Add lemon juice, noodles, fresh herbs and salt and pepper. Cook as long as noodles say they need to be cooked on the package. Serve immediately.

Cheesy Zucchini Soup

It's fall and I had to share one of my favorite fall soup recipes! I always hesitate to tell people the name because it doesn't do this soup justice! It is yummy, and easy. Try it, I promise you'll love it! I'm making it for dinner tonight so I'll add a picture tomorrow!

- Put following in large pan over medium heat and saute until almost tender. Don't saute too much, you don't want the the zucchini to get mushy! Better when it's crunchy!

2 medium zucchini, chopped

1 small onion, finely chopped

1 tsp. dried basil (or 1 Tbs. fresh, chopped)

2 Tbs. fresh minced parsley (or 1 Tbs. dried)

1/3 cup butter

- Stir in:

1/3 cup flour

1 tsp. salt

1/4 tsp pepper

-Add gradually:

3 c. water

3. chicken bouillon cubes

- Bring to a boil stirring constantly. Remove from heat when it comes to a boil and add:

2 medium chopped tomatoes

1 14.5 oz. can of diced tomatoes

1 12 oz. can of evaporated milk

1 10-14oz. pkg. of frozen white corn

- Return to stove and reduce heat. Simmer 5 minutes and add cheeses:

1/4 cup fresh grated parmesan

2 cups shredded cheddar cheese