chicken noodle soup and garlic cheddar biscuits

In Utah, trick-or-treating often means frostbitten fingers and noses and frozen candy, but this year we're having unseasonably warm weather. You'll actually see my children's costumes because they won't be covered up by winter coats and snow boots! In the spirit of frosty Halloweens today's food for thought friday features an easy, yummy, HOT dinner for your little trick-or-treaters. (And it is yummy--I made it last night! Note: the chicken noodle soup doubles easily.)

Emi's Homemade Chicken Noodle Soup
2 tablespoon butter
1 cup chopped onion
1 to 2 cups chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1 pound chopped cooked chicken breast
2 cups egg noodles
2 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, about 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. (You can keep the noodles separate if you plan to have leftovers. Then they won't get soggy! Just add when you're ready to serve or as you serve.)


Garlic Cheddar Biscuits
2 cups baking mix (e.g. Bisquick)
2/3 cup milk
1/2 to 1 cup shredded Cheddar cheese
1/4 cup butter, melted
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Combine baking mix, milk and cheddar cheese in mixing bowl. Beat with wooden spoon till soft dough forms. (Dough will be sticky.) Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes until golden brown. Meanwhile, mix butter and garlic powder and brush over warm biscuits before removing from cookie sheet. Serve warm.

"Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish." --Louis P. De Gouy, The Soup Book