Chicken and Wild Rice Soup by Giselle

6 1/2 cups water
1 box brown and wild rice
1 envelope Lipton chicken noodle soup
2 carrots peeled and chopped
1/2 onion chopped
2 stalks celery chopped
2 cans cream of chicken
1 cup cooked chicken

Bring rice(including spice packet) and noodles to a boil. Simmer 10 mins. Add veggies and simmer 10 mins. Add cream of chicken and chicken and simmer 10 mins, stirring occasionally.

Creamy Chicken Noodle Soup by Jill Kelsey

Ingredients:

2 chicken breasts
1 diced onion, finely chopped
3-4 diced carrots, diced
1 stalk celery, chopped (I put it in a food processor so my kids don't know there is celery)
1 chicken bouillon cube
salt and pepper to taste
Noodles (about 1 cup uncooked)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 or 1 pint of sour cream

Instructions:

Boil chicken until tender. Cube or shred. Add carrots, onion, celery, and bouillon cube. Salt and pepper to taste. Let cook until veggies are tender.

Add noodles to pot when veggies are almost tender. When noodles are done, add the soups. (Mix soups in separate bowl for easier mixing. And if your kids don't like the mushrooms, then substitute with another can of cream of chicken soup instead of cream of mushroom) Mix well. Just before serving, add sour cream.

Homemade Noodles
1 egg
2 Tbsp. milk
1/2 tsp. salt
1 cup flour

Mix in bowl, adding flour to help with stickiness. Flour the countertop. Roll the dough into thin layer (1/4 inch thick) and then use a pizza cutter to cut into strips about 1/4 inch wide. Let dry until they are not sticky and come off the counter easily with a spatula (about 2-3 hours) Add these noodles when the veggies are almost tender.

Cheddar Chowder by Tanille

2 cups water (boiling)
2 cups chopped potatoes
2 cups chopped carrots
½ cup chopped celery
¼ cup chopped onion
1 ½ tsp. salt
¼ tsp. pepper
2 cups grated cheddar cheese
1 cup ham or bacon

WHITE SAUCE
¼ cup Margarine
¼ cup flour
2 cups milk (put melted butter, flour and milk in glass jar and shake)

Combine water, vegetables, and seasonings. Cover and simmer till tender. DO NOT DRAIN! Make white sauce. Add white sauce to vegetables. Thicken. Then add cheese and ham/bacon. Heat through. Do not boil.

Broccoli Cheese Soup by Alicia

2 quarts water
6 chicken bouillon cubes
1/2 pound fresh chopped broccoli
3/4 cup butter
3/4 cup flour
small jar of Cheez Whiz

Boil water and bouillon cubes, add broccoli. In another pan melt butter and flour making a roux. Cook a couple of minutes to get rid of the flour taste. Add to boiling water and broccoli, stir until combined, thick and creamy. Add Cheez Whiz and mix completely.

Cheesy Chicken Soup by McKenzi

2 cups drained chicken
2 quarts of liquid broth
1 cup chopped onion 2 cups celery chopped 2 cups shredded carrots
1 cup butter or margarine melted
1 cup flour
1 large Cheez Whiz
1/2 bag frozen peas

Cook onion, celery, carrots, and broth. Cook chicken separately (I use canned chicken). Mix flour and butter, cheese and make a paste. Add to the rest. Serve in bread bowls. Add peas 5 minutes before serving.

Mexican Chicken Corn Chowder by Cecilee

1 1/2 pounds boneless chicken breasts
1/2 cup chopped onion
1-2 minced garlic cloves
3 Tbs. butter or margarine
2 chicken bouillon cubes
1 cup hot water
1/2 -1 tsp. ground cumin
2 cups 1/2 and 1/2 (sub: 3-4 Tbs. cream cheese and 1 cup milk)
2 cups shredded Monterey jack cheese
1 can (16 ounces) cream style corn
1 can (4 ounces) chopped green chilies undrained
1/4- 1 tsp. hot pepper sauce
1 medium tomato chopped
Fresh cilantro or parsley, optional

Cut chicken into bite sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and hot sauce. Cook and stir over low heat until cheese is melted. Stir in tomato.

Creamy Chicken Noodle Soup by Nicole

3/4 lb. cooked chicken, cubed (or 1-2 large cans chicken breast)

2 medium stalks of celery, coarsley chopped

2 Medkum Carrots, sliced

1 medium onion, coarsely chopped

2 cloves garlic, chopped (I use about 1-1 1/2 tsp. jarred chopped garlic)

1 box chicken broth (Pacific) or 2-3 cans chicken broth

2 cans cream of chicken soup

1 c. frozen peas (optional)

1 TB fresh parsley or 1 tsp. dried parsley flakes

1 tsp. dried thyme

1/4 tsp. pepper

1 dried bay leaf

Mix all the above together and bring to a boil. Simmer 10-15 minutes then add 1 - 1 1/2 c. uncooked pasta (4 oz.) and boil gently until pasta is done.

**You can cook everything (except the pasta) and leave it on low on the stovetop or put it in your crockpot and let it simmer a few hours. Cook the pasta in water separately and set aside until you are ready to serve. Add the pasta a couple of minutes before serving to heat through.

Pumpkin Bars by Breann

1 cup oil
2 cups sugar
4 eggs
2 tsp. cinnamon
1 tsp. soda
2 cups flour
1/2 tsp. baking powder
1/8 tsp ginger (optional)
one small can pumpkin

Blend oil, sugar and eggs until creamy. Mix in the other ingredients. Bake at 350 in a jelly roll pan, sprayed lightly with Pam. Frost when cool.

Frosting:
3 oz. cream cheese, softened
6 Tbs. butter, softened
1 tsp. milk
1 tsp. vanilla
2 cups powdered sugar
dash of salt

Mix together until smooth and fluffy. Double if your family likes frosting