Chicken Noodle Soup

Homemade Chicken Noodle Soup

1 tbsp cooking oil

1 large onion

2 celery stalks

5 oz French cut carrots

1 tsp oregano

1 tsp minced garlic

8 cups of chicken stock

1/2 cup soup noodles

1 400 gram package Lillydale roasted chicken

Parsley

Salt & pepper to taste

Finely dice onion, celery and carrots. Heat oil over medium heat. Add onion, celery, carrots, garlic and oregano. Saute for approximately 10 minutes until your vegetables are soft. Add chicken stock and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Cook soup noodles according to package.  Chop chicken and add to soup. Simmer 5 minutes to heat chicken through. Add drained soup noodles, parsley, salt and pepper to soup and heat through. Serve. 

Cauliflower Casserole

Cauliflower Casserole

1      medium cauliflower
1/4   cup butter
1/4   cup flour
1      cup cooking liquid
1      cup milk
2 - 3 cups shredded old/sharp cheddar cheese
Dry mustard
Salt & pepper to taste

Cut up cauliflower into flowerets and cook in boiling water approximately 10 minutes.  Drain, reserving 1 cup cooking liquid.  Melt butter in a pan over medium heat and wisk in flour to make a paste.  Add cooking liquid, milk, dry mustard, salt & pepper.  Stir over medium/low heat until mixed.  Stir in cheese until melted, remove from heat.  Pour sauce over cauliflower in a casserole dish and bake covered in a 375 degree oven for 30 - 40 minutes.

See the full recipe in my new blog. Cauliflower Cheese Casserole