Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken ragout, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, handmade egg noodles, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Spring has just set in about a month ago but this Pennsylvania weather can be tricky. I seriously don’t think that Mother Nature is capable of making up her mind or perhaps she just has a wicked sense of humor. Who knows! We had some 80-degree days in February, you guys. February! Then, the very next week we were hit with a massive snowstorm. So, what do you think my family craves most during a snowstorm? Chicken soup, of course! However, I wanted something a bit different than your regular run-of-the-mill chicken soup…
I came across this awesome recipe for chicken ragout soup with handmade egg noodles and knew I had to make this yumminess for my family. The noodles take a minute to make but that’s okay as the end result is totally worth the hassle and extra time.
You can’t buy soup like this, folks. Plus, anything you’d purchase in a can is going to be so loaded up with salt that you might need a side of blood pressure pills to go along with it. Trust me, you are going to want to make your own and you’ll be happy that you did.
Photo and recipe courtesy of Just A Pinch.
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