Homemade Chicken Noodle Corn Soup

chicken noodle soupPennsylvania Style Chicken Noodle Soup

I confess that I keep several store-bought cans of chicken noodle soup in my cupboard, specifically for the nights someone is getting over the flu and I don’t have time to make this from scratch.  However, you and I both know that there’s no comfort soup like homemade chicken noodle soup.

My friend Renie (Irene) makes a “mean” chicken noodle corn soup. I watched her – and she tutored me – in how it’s done, Pennsylvania style.  Even though she now lives in Virginia, she grew up in Pennsylvania, where a good chicken noodle soup begins with good chicken stock.  To her, a good chicken stock comes from cooking a whole chicken in a kettle of water on top of the stove for an hour and a half. If you grow your own saffron, adding a pinch or two to the kettle adds color and flavor as well.  She removes the bone and fat and lets the broth sit overnight.  In the morning, she skims the fat from the top of the broth and puts the chicken, with the broth, into the freezer so it’s ready when she wants to make a pot of soup.

chicken noodle soup

the chicken                       the ingredients                             cooking                              adding the chicken                      final product

Easy, Simple, and Good!

Have your cooked chicken and broth prepared. Cook the vegetables, then add the noodles. Finally add the chicken.

This is a dish that you can prepare all of the ingredients ahead of time. When you are ready to fix the dish, you just add, cook, stir, and heat. Enjoy!
chicken noodle soup

Recipe type: homemade soup
Serves: 4 quarts
You can add more (or less) noodles and broth, depending on how thick your family likes this soup. By adding the chicken last, it will remain in larger pieces and not become "shredded" from cooking so long. If you don't have chicken broth, you can make your own using bouillon, but you won't want to add any salt. Try making your own - it's easy and more nutritious.
  • 3½ quarts chicken broth
  • 3 cups corn (home frozen corn works best!)
  • ½ cup finely chopped celery
  • ½ cup finely sliced/chopped carrots
  • Salt and Pepper to taste
  • 2-3 cups cooked chicken
  • 2-3 cups thin noodles
  1. Place broth, corn, celery, and carrots into kettle
  2. Season with salt and pepper
  3. Cook until vegetables are almost tender
  4. Add noodles and cook for 6-8 minutes
  5. Add chicken and heat until the chicken is warmed through.
  6. Serve with crackers if desired.


Pinterest Chicken Noodle Soup


Skillet Lasagna


Before the cheese has melted. Almost done!

Lasagna Born of Friendship

More than twenty years ago, my friend Shirley shared this skillet lasagna recipe with me. When I make this dish, I remember her and all the fun times we shared.

At the time I met Shirley, both of our families lived in the Charlottesville, Virginia area.  Shirley and I met in a K-Mart store one evening when both our families were Christmas shopping.  We kept running into each other and I decided if I ran into them again, I’d introduce myself. Oh, did I mention that I prayed about this?  You see, we were new to the area and I was lonely.

A minute later, I turned a corner pushing my cart and met Shirley and Tim coming my way.  I stopped and introduced myself and asked them where they went to church. (When you’re an Anabaptist who practices a head covering, there’s a connection.)  They invited us to visit their church, and we went. We grew to love the folks at Pine Ridge Church of the Brethren and have warm memories of our time there.

For the remainder of our stay in Charlottesville, we were friends. Dave and Tim hit it off as well as Shirley and I did. We’re still friends, but we just don’t see each other often. We spent a lot of time in each other’s homes and babysat each other’s children. Our children were staggered and between the two couples, we had one child every age from one to eight.  I have several recipes that came from Shirley, and this is one of them.


Lasagna Ingredients

All you’ll need is some hamburger, noodles, spaghetti sauce, cottage cheese, mozzarella and Parmesan cheese. A cast iron skillet helps, but you can use any skillet. 

It’s been over a quarter of a century since we moved out of their community, and I still think of Shirley when I make this dish.

I usually serve this in a cast iron skillet. You can also pour this into a casserole dish and then put it in the oven to melt the cheese. This recipe is simple and easy. If you happen to have hamburger in your freezer that is already fried, you can throw it into the skillet with the water, spaghetti sauce and noodles, and it will thaw as it cooks.  It can be made in under 20 minutes and also freezes well. Make a double batch and freeze half of it for another meal. You can vary the ingredients and the amounts; I don’t do a lot of measuring with this one. You can switch up the type and amount of cheese. Sometimes I use a Mexican mix, which includes some cheddar. I’ve added Swiss cheese when I was low on Mozzarella. I’ve used a mix of wide and thin noodles when I was low on wide noodles. Bow tie noodles are prettier; just remember to give them more time to cook.


Be sure to stir the cottage cheese into the noodle mixture after it begins to soften.

This is an easy, quick supper dish, especially if you have hamburger already fried and in your freezer. [See 10 Kitchen Hacks.] It’s also an easy dish to fix if you need to take a meal to someone; they can eat it then or put it in the freezer for a later time.


In the cast iron skillet. Yep, it’s a little fuzzy.

Skillet Lasagna
Recipe type: main dish - pasta
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 1 lb ground beef - season to taste
  • 28 oz. spaghetti sauce
  • 2½ -3 c. wide egg noodles (not lasagna noodles)
  • 2 cups water
  • 1 cup cottage cheese
  • mozzarella cheese
  • Parmesan cheese
  1. Brown beef; drain.
  2. Add spaghetti sauce, noodles, and water.
  3. Cover and cook for 10-15 minutes, stirring occasionally.
  4. Add cottage cheese, dropping by spoonfuls over noodles
  5. Add mozzarella cheese on top and shake Parmesan cheese over all.
  6. Cover and cook 5 minutes to melt cheese.


Apple Oatmeal Bars

apple bars

Apple Oatmeal Bars 

It’s a new recipe for me. On a whim, I tried this recipe. I had some extra apples that needed to be eaten or used up, and it’s just that time of year when apple-anything is good. This recipe is a keeper and I’ll be using it a lot!

There’s a crumb bottom  – of which some crumbs are reserved for the top.

There’s a second layer – the apples. apple barsThe third layer is a sauce that is poured over the apples. apple barsThe fourth layer is the remaining crumbs.apple bars

Bake it at 350 for 25-35 minutes or until done.  Serve warm or cold. Serve plain, with a glass of  milk, or some cool whip or ice cream. Enjoy!

apple oatmeal bars

I found this recipe through Taste of Home.  [Find more great recipes at www.tasteofhome.com].

4.0 from 1 reviews
Apple Oatmeal Bars
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
A simple apple oatmeal bar that can be made ahead and frozen or served fresh. Easy to make and soooo good. KIddos at my house asked for seconds and thirds.
  • 3 cups flour
  • 1½ cups old-fashioned oats
  • 1½ cups packed brown sugar
  • ¾ teaspoon baking soda
  • 1¼ cups cold butter, divided
  • 5-6 cups peeled apples, thinly sliced
  • 1 cup sugar
  • 3 Tablespoons cornstarch
  • 1 cup cold water
  • 1 teaspoon vanilla extract
  1. Combine the following in a bowl: flour, oats, brown sugar, and baking soda
  2. Add 1 cup + 2 Tablespoons butter - cut into mixture with pastry cutter or knife or fingers until youi have coarse crumbs
  3. Keep 2 cups for topping
  4. Put the rest of the crumbs in the bottom of a 9 x 12" greased pan
  5. Peel and slice apples and put them in layers on top of the crumbs
  6. Set aside.
  7. In saucepan, combine the following: sugar, cornstarch, water, vanilla, and 2 Tbsp. butter
  8. Bring to a boil and stir for about 2 minutes or until it is thick and bubbly
  9. Spread sauce over the apples
  10. Top with the remaining crumbs
  11. Bake at 350 for 35-45 minutes or until lightly browned

Peach Dumplings

peach dumplings

Peach dumplings.

You can make these with a sauce or without a sauce. You can use a pie crust or the recipe below, which includes milk in the mix.  Serve the dumplings with ice cream, with milk, or plain. Decrease the sugar in the sauce if it’s too sweet.  Add the nutmeg the recipe calls for or just leave it out. You can peel the peaches or leave the peelings on.  You get to choose.

For this recipe, I used freestone peaches and left the peelings intact. The peelings have nutrients and also provide roughage. Truth be told, if you don’t tell folks the peelings are there, they probably won’t even notice them.peach dumpling

Ready, Set, Go.

Wash and halve the peaches, then slip the seed out. Make the sauce and then make your crust. This recipe is a lot like apple dumplings, only you use peaches instead.

I like the crust with milk because it is a softer crust. You’re welcome to use your favorite pie crust recipe if you’d like.

peach dumplings

These peach dumplings can be served hot out of the oven. You can also make them and freeze them before baking. Add the sauce when you are ready to bake.



Peach Dumplings
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
A dumpling recipe for peaches with a homemade crust and homemade sauce. You can make these ahead and freeze them, or serve them the same day.
  • Sauce: 2 cups water
  • 2 cups sugar
  • 4 Tbsp. butter
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon
  • Dumplings: Cinnamon/Sugar mixture, butter
  • Crust: 2 cups flour
  • 2½ tsp. baking powder
  • ½ tsp. alt
  • ⅔ cup shortening
  • ½ cup milk
  1. Wash peaches; peel if you desire
  2. Cut peaches in half and remove seed
  3. Make sauce: Put butter, sugar and water and spices into a kettle
  4. Bring to a boil and stir for one minute
  5. Remove from heat.
  6. CRUST: mix together flour, salt, baking powder and mix well
  7. Work in shortening (Crisco) until it is mixed well
  8. Add milk and stir until combined
  9. Take ⅓ of mixture and make into a bowl and roll out
  10. Cut squares and put ½ peach in center
  11. Dot with cinnamon/sugar and a dot of butter (1/2-1/2 tsp. each)
  12. Cover peach completely and put into pan with smooth side on top
  13. Cover with sauce
  14. Bake at 375 for 35 minutes or until crust is done

peach dumplings