Arlene and Patti Make 3 Hot Soups: Corn Chowder🌽 Beef Noodle🥩 and Chicken Noodle🍗

Well, hello, family, we’re so glad you joined us today. It’s always good when the family drops by. The day that we are taping this particular program, the temperature this morning when I got up, it was five degrees, and the windshield was six below. So I said to myself, this is a day we need something to warm up the inners, as my mom used to say. And that would be a good pot of soup. So that’s what we’re doing today. This beautiful tray of all kinds of fruits here, you know, when you see something like that, even if it’s a pot of soup or something you’ve gone to a friend’s house and they’re making something, it smells so good, or maybe you’re at a party or something, we taste with our eyes first and you look at them and you think, boy, I wonder if those grapes are sweet, I wonder if the green ones are, I wonder if the red ones are. Is that strawberry, is that gonna be sour, is that gonna be sweet? We anticipate with, mm, what’s that gonna be like? And then when you’re at a friend’s house and you just happen to get there at the time when they’re about to take it out of the oven or take it off the stove, and they’ll say to you the magic words. Well, I don’t believe in magic, but the important words. “Would you like a taste?” Oh. Would I like a taste? Yes, I would. And you graciously say, “Yes, I think I’d like to taste that.” And you’re dying inside ’cause you really want it. And so, they give you a taste, and you’re like, oh! You’re savoring it. You can’t wait til they get it to you so you can taste it, ’cause your eyes are already telling you it’s something you’re gonna like. And then when you taste it, most of the time, you’re not sad about it, you’re usually happy ’cause it does taste good. You know what? It’s the same way as it is with God. He says, “O taste and see that the Lord is good.” Have you seen people, you say, boy, they’re such nice people. And you know, a lot of times, you folks write to me and you say, “Oh, Arlene, I would love to have you as this, and you just remind me of my aunt, you’re such a wonderful person.” Guess what? It’s not me. It’s the Jesus that I serve inside of me and my desire to be more and more like him. So my message to you today is taste and see that the Lord is good, ’cause he really is. That’s from Psalms 34. “Taste and see that the Lord is good.” Anticipate a relationship with the Lord like you would tasting a piece of fruit or something that someone’s prepared for you. That would be, you will not be disappointed, and you will love it. A relationship with Jesus, nothing in the world can compare with that. And you will not be disappointed. Well, we’re gonna have our “At Home” hint and when we come back, we’re making three different kinds of soups, so get your paper and pencil and hang on, folks, because we gotta get it warm in here, we’re gonna taste and see what this soup’s all about. We’ll be right back. Here’s today’s “At Home” hint. When recipes call for peeled garlic, instead of tediously peeling each clove, place the cloves into the microwave and zap it for 15 seconds. You’ll be amazed, the skins will slip right off. If you’ve got a helpful hint, we wanna hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania 15148-1499. Well, today the menu is soups.

Mm-hmm.

Three different kinds. What kind are you making?

Chicken noodle.

Chicken noodle. This is unusual, it’s a different way, it’s a quick way.

Yeah.

And what did you start with? What are you doing here?

First I boiled water, and once the water got up good and boiling, I put my onion, and put four big chicken breasts with bones and skin. ‘Cause my family’s not a big dark meat eater. And then I just let that cook til it’s done.

And the bones and the skin add a lot of flavor, so you don’t want the boneless skinless breasts, it’s a little flat.

Right.

And so, what you do then, you took the chicken out.

Took the chicken out, and then I cut it all up, take the skin off, take the bones off, and then cut it all up.

It’s only four, right?

And then I’ll throw it back in, mm-hmm.

Now you have a whole onion in there.

Yes.

Show us that whole onion. You have a… Let’s use this. She doesn’t chop it up.

[Patty] Ooh, it fell apart. It’s falling apart.

[Arlene] But that adds such flavor. It’s very, very good.

[Patty] Can you see it?

[Arlene] Okay, all right.

[Patty] That’s the whole onion.

And you kinda let that go.

Yep.

And you skim the foam off of it to keep it nice and clean. Chop up your chicken, and then what do you do with the rest?

And then I just start throwing everything else in, the celery, the carrots.

The celery, are you chopping it?

No, I leave it whole.

You do?

[Patty] Yeah.

[Arlene] Do you cut it in half?

[Patty] Not usually. ‘Cause it all, you know, mashes down. But I just usually throw everything back in it and just get it good and hot, and then it all cooks down. It’s like, simple and good, and I like the shredded carrots better in there. I don’t know why, I just do.

[Arlene] That’s a lot of carrots for that little bit of water.

[Patty] Oh, yeah. Now, that’s all good. And then I started using chicken base.

Soup base.

Yeah. And I do put a good bit in, so I don’t put any salt because this has a lot of salt in it.

[Arlene] Mm-hmm.

[Patty] And you just do it all to taste. You know?

[Arlene] Yeah, okay.

[Patty] It’s just real simple, and then you kind of just let it do its thing.

[Arlene] And then you add the chicken to it, right?

Mm-hmm.

Okay. All right, while you’re doing that, I’m making beef noodle and this is my pan and I just have some oil in there. I’m gonna add a little bit more oil. Have a nice hot pan here. ‘Cause we have to brown, we want to brown our beef cubes, and this is our cubes of beef, just stew beef that we’ve cut in small pieces because they will get more tender quicker when they’re in little pieces like this. Okay. And we’re just gonna add some onion powder and some garlic powder. Okay. It’s just gonna flavor the beef up a little bit, add a little flavor to our meat. And just wanna mix it around, and get that flavor on all the meat. And then I’m gonna do a little black pepper, and some salt, and just mix it around. And then this is going into the hot oil. ‘Cause you wanna get this brown before you start making your soup, ’cause that always adds a lot of flavor to it. So, just to the bottom of this pan, go ahead and add a little bit more oil. This is just regular, like, Crisco oil. Okay. And this is gonna brown up real quick. And while that’s starting to brown, I’m gonna add a cup of onions, chopped onions. It’s gonna add more flavor. The key to a good soup is flavor. If you don’t have good flavor, then your soup’s gonna taste flat and bland. A lot of people dump a lot of stuff in to bring flavor, but really, if you’ll cook those peppers, onions, celery, whatever vegetable, if you start to cook them, trust me, that adds a lot of flavor. So, let’s turn this up a little bit, okay?

Tell me when.

Keep going. Other way. You got the wrong one. Okay, there you go, thanks. Okay, and so, just a little bit more, this is coarse salt. And all we do with this one, let it brown like this, and then you let that cook about five minutes. Then we’re gonna put six cups of beef broth into this. And some carrots, some chopped carrots. And then we’re gonna use, after that cooks a while, then we’re gonna use frozen egg noodles. These are frozen and if you don’t have those, if you don’t have them in your own grocery, you can just use regular kluski or some kind of a soup noodle. It all works good. And then just let it cook. What are you doing over there, missy?

I’m just adding the rest of the stuff in and just stirring it up and…

You know, Patty, what kind of noodles are gonna be in that soup?

I personally like those little acini de pepes.

[Arlene] Acini de pepe.

[Patty] I love them, they’re my favorite, so that’s what I usually put in there.

They’re small.

Yeah.

But do you have to let that come to a boil first? Before you add that?

Oh, yeah.

Okay.

How long do you let that cook?

Til all the vegetables get nice and tender, probably about a half hour, give or take.

Half hour? Okay.

Yeah. Just you want the vegetables to really cook down, like the celery and the carrots.

It’s gonna add a lot of flavor, sure.

Right.

Okay, as you can see here, this is browning up nicely, the vegetables are sweating. The celery’s getting nice and soft. And you want that, because that’s gonna make such good flavor.

That smells really, really good.

You wanna get a good angus beef, you know, that does taste good.

Mm-hmm.

Let’s face it, okay. I think I’m there.

[Patty] This seems like a good quick soup to put together too.

[Arlene] It is. It is, very simple, very easy. Gonna add my carrots. This is all cup a cup a cup. I’m gonna add some parsley, dried parsley. And I’m gonna add six cups. So this would be one box is four cups. This’ll be a box and a half. And then this is just gonna cook, then we’re gonna add the noodles once this comes to a boil. We’re gonna let these cook and when we come back, we got some more for you. Stay with us, we’ll be right back. Well, we’ve got two pots started.

Yes, we do.

And now, Patty’s gonna make another one and this is corn and potato chowder. The minute you say chowder, you know it’s a thick, not a broth, it’s a thick, stick to your ribs kind of soup, and oh, it’s so good. Whatcha got cooking there?

Canadian bacon, cut into little tiny pieces, yeah.

[Arlene] Yeah, that’s a nice basis, a good foundation to build on. Now, what else are you gonna add here, whatcha got?

[Patty] Onions and celery, I have rosemary.

Potatoes.

Potatoes.

Corn.

[Patty] Corn. All kinds of stuff. Onions, chicken broth, all kinds of stuff.

Okay, very good. And that’s not gonna take that long, about 30 minutes, right?

Right.

That makes a good bit to it, so you’re gonna want that, but that’s a thicker, we said it’s chowder, that’s not a brothy soup, that’s a good, thick, hearty soup.

Oh, yeah.

And the other ones are boiling away over there, will you turn that down a little bit? ‘Cause that just needs to simmer, that’s our beef noodle. We’ve added all the rest of the ingredients into that, those frozen noodles are there. Show us what’s going on in your pot, Patty.

It’s boiling away, the celery’s wilting down.

Mm-hmm.

Mm-hmm, good.

[Arlene] So those soups will be done in about 15, 20 minutes, when this one will be done in about a half hour.

All ready to go.

I mean, there you have three pots of soup in very little time.

Mm-hmm.

Okay so, you might need to turn it up just a little bit to get that cranking. So what I’m gonna make, which is a nice accompaniment to go with any of these soups and all of them at the same time, I’m gonna make some honey cornbread muffins. Oh, yeah. Okay. So here it is. It’s one cup of just regular flour. Put that in our bowl. We’re gonna put one cup of cornmeal. Just yellow cornmeal, that goes in. Okay. We have a little bit of sugar. Just to kinda, that’s just a fourth of a cup. All right. And we have some, a tablespoon of baking powder. That’s gonna give it a lift so that they’re not flat like a pancake, all right. And what you wanna do is just mix that together. Make sure that the flour and the cornmeal all blend well. And you wanna evenly distribute that baking powder also ’cause that’s important so that they all have an even amount in them. And then when you get to this point, you’re just gonna make a well in the middle. Because into that then goes, we have some oil here, about fourth of a cup of just vegetable oil right in the center. We have two eggs, two large eggs. Everything goes right in the middle. We have some honey. This is what’s gonna give it such good flavor. And just look at that honey. Oh, honey.

[Patty] Yeah.

Honey, honey.

I love biscuits, I love muffins, oh.

And this is such a good combination.

Oh, yeah.

Oh, yes. And then, buttermilk.

[Patty] Oh, you can’t do better than that.

Well, we don’t even like buttermilk, right?

No.

This isn’t buttermilk, this is heavy cream. Fooled ya. This is a cup of heavy cream. But you could make it with buttermilk though, now that I think about it, yeah. But the heavy cream just makes these biscuits heavenly. Trust me. Then all you do is just start to mix it. You wanna blend them well. This should make about 12 muffins, all right. How are we doing over there, Patty, you okay?

[Patty] Doing good, it’s all cooking up real nice.

What’d you add to that?

So I got my celery and onion in and it takes about five or six minutes for it to get soft.

Okay.

[Patty] And then I can start adding the potatoes.

[Arlene] The rest of the stuff.

[Patty] The flour and the garlic powder and all the…

[Arlene] Okay.

[Patty] All the other good stuff.

Okay, now, as you can see here, this is the consistency of the batter. You wanna, see how yellow that is from the cornmeal, but also because the eggs will make it very rich. And this is a, you don’t want it to be, oh, I have to beat this out and get all the lumps out, you don’t wanna do that. You just wanna make sure that that egg and everything is incorporated, and all the ingredients are in there together. Okay, when it’s cold like this, like it is today, soup is the only thing that sounds good to me. I mean, really. Okay. So we have our muffin cups, now you can spray them or, like we have done, we’ve just used the paper liners, and it’s easy to do that way.

[Patty] Yeah, I like the paper liners, a lot less cleanup.

[Arlene] I think so too. And then we’re just gonna drop it in there. If you have an ice cream scoop, that works well too. Just put ’em in there like that. So simple, so easy. Now, you want to have your oven on 400 degrees, preheated, because if you don’t, it’s not gonna be good, they have to be in a hot oven for them to really come up. And if it looks like one has too much in it, don’t worry about it. Get some in all of your cups and then go back and redistribute if you need to, if you have a lot in one and not enough in another. I used to worry about that when I’d be putting them out and I’d drive myself nuts and I think, what in the world’s wrong with me? How come I can’t get that even? But sometimes you just can’t, so you go back and redo it. Don’t worry about it the first time around, okay? Just drop that in there. Like that. Mm, they smell so good. And I would put some jelly out with this, put some crackers out with the soup. You know, the old standby of a good grilled cheese sandwich is never wrong with a soup.

[Patty] Oh, no.

That just kind of makes it so good. And you know, you could make all of these, you could make one of them, you could pop this together, like, do the preliminary stuff, pop it in your crockpot before you go to work in the morning, when you come home, you’re gonna have a wonderful pot of soup. Boy, there’s nothing as inviting as when you open that door…

[Patty] Nice hot soup.

And you smell that incredible smell. And you know that within 15 minutes, you can be sitting down to something really good. That’s worth it. Okay, we’re gonna clean this out. Just add some more here and there where we need to. And these will only bake for about, I think these bake 20 minutes. 25 minutes. 20 to 25. I always go, if it says 20 to 25, I set my timer for 20, and then I do a check, ’cause people’s ovens…

[Patty] Yeah, they all bake different.

They bake different, they bake faster, they bake slow. And you sure don’t wanna get stuck…

With burnt muffins.

Yeah. So you go with the lower amount. And that way you can always put it back in for a couple, or you can take them out if it’s necessary right then. Okay, I think this one’s just a little full, but I think I need a spoon.

Yeah.

[Arlene] So we’re gonna rob Peter to make Paul.

[Patty] That works.

[Arlene] Yeah, it does.

[Patty] I do it at home all the time.

[Arlene] Well, you have to, ’cause you can’t always get that just even.

[Patty] Perfect, right.

[Arlene] Yeah, but, swirl them around, and you want them to be pretty full. You wanna make sure that they’re all pretty much the same level. This one looks like it has just a little nip right there. Okay, Patty, do we have everything in yours yet?

Just about, I got the potatoes in. I have all the seasonings in. I gotta bring this to a boil.

[Arlene] And then what do you do?

[Patty] And then I add milk and corn. And then it’ll be done.

[Arlene] And you’re gonna add about three cups of corn to that, right?

[Patty] Yeah, three cups of frozen corn.

[Arlene] And that’s gonna cook in there, and you don’t have to cook that frozen corn first. It will cook right in that soup, so there it is. Well, she’s gonna be cooking the corn and finishing the soup. I’m popping these babies in the oven for 20 minutes. When we come back, we’ll be in the dining room, and you can see all the soups we made today. Here’s how you can get today’s recipes. Well, I hope you’ve gotten some ideas from our soup program today. What do you think, Patty?

I think so, mm.

I mean, look at this table, it is loaded with all kinds of soup. Down there in the front is our beef noodle that we started with, that is a nice, thick, look how nice those frozen noodles turned out.

[Patty] They look well-made.

[Arlene] Yeah, they do, and the broth is very nice, and that’s just with beef broth. Next to it, Patty, this is your chicken noodle soup with the acini de pepe, those tiny little noodles which we like. And next to it is the corn and potato chowder. Look at that.

[Patty] That looks wonderful.

[Arlene] Thick and beautiful. Here’s our wonderful honey muffins that we talked about. So easy to make and I just added a little extra honey. If people want add some to that, you put a little stick of butter out with it also. And then you can’t have a bowl of soup without a grilled cheese. So we put some grilled cheese together, we made them ahead of time. Put your oven on about 200 degrees and then just put them on a piece of parchment paper on a cookie sheet, pop them in the oven, it keeps them, it holds them, and they’re crispy, and they’re so good. Delicious. Then as a special treat because strawberries are coming in really big right now, we just got some strawberries and we dipped them in chocolate. This is so easy to do. Honest to goodness, it’s not hard, anybody can do it. You just don’t, you wanna wipe them clean, you don’t wanna wet them. And then you melt your chocolate either in the microwave or over some simmering water, and then just dip them. Hold the stem, dip them in, put them on a piece of wax paper or parchment paper, let them set up. And then we just melted some white chocolate and took a fork and just drizzled over it. This is beautiful. And what a nice treat, ’cause soup will stick to your ribs, then you kind of get a little bit hungry a little bit later on, but then if you give them these, they will love you forever, mama. I’m telling you. It’s a wonderful day when you have all this soup, a grilled cheese, and chocolate dipped strawberries.

Oh, my.

What else could you want, Patty?

Nothing. Nothing.

The only thing we would want is for you to be sitting here at the table with us. That would make us so happy. And I know that you can’t, but you can certainly get all the recipes and you can make them for your family. Remember, taste and see that the Lord is good. Go to church this Sunday. You will feel so happy that you did and you will please God because he wants us to come to his house. I hope you’ve enjoyed today’s program, we sure have enjoyed having all of you here. So be sure to join us the next time because it just wouldn’t be the same without you. We’ll see you then.

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