1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 cup diced carrots
1 cup diced celery
1 clove garlic, minced
1 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups chicken broth
2 cups cubed Yukon gold potatoes
1 teaspoon salt
2 cups shredded roast chicken meat
2 cups uncooked egg noodles, or other dry pasta
1 cup half and half

SOUP MAKING DIRECTIONS :

In a soup kettle, on medium heat, sauté the onion, carrots, and celery in the oil and butter for 5 minutes. Stir in the garlic, flour, thyme and poultry seasoning; sauté 2 minutes. Whisk in the broth, add the potatoes and salt; bring to a simmer. Reduce heat and simmer covered for 20 minutes, or until potatoes are almost tender.

Stir in the chicken and egg noodles; simmer for about 10 minutes, or until noodles are tender. Stir in the half and half and immediately turn off the heat. Taste for seasoning and serve.

Makes 8 Portions of Roast Chicken Noodle Soup

2 1/2 – 3 lb. frying chicken, cut up
10 c. water
2 chicken flavor bouillon cubes or 2 tsp. instant chicken bouillon
1/2 c. chopped onion
1 1/2 tsp. salt
1/8-1/2 tsp. pepper to taste
1 bay leaf
1 c. sliced celery
1 c. thinly sliced carrots
1/4 c. chopped onion
1 recipe noodles or 2 c. wide egg noodles

In 5 quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper and bay leaf. Simmer, covered an additional 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Remove chicken from bones, cut into bite size pieces. Skim fat from broth. Return chicken to broth. Stir in celery, carrots, and 1/4 cup onion. Bring to a boil, reduce heat, cover and simmer 15 minutes or until carrots are crisp-tender. Remove bay leaf. Bring to a boil. Drop noodles into boiling soup. After soup returns to a boil, cook, uncovered for 5 to 10 minutes or until noodles are tender, stirring occasionally. 7 (1 1/2 cup) servings.

NOODLES INGREDIENTS:

1 c. all-purpose or unbleached flour
1/4 tsp. salt
1-2 tbsp. water
1/2 tsp. oil
1 egg, beaten

SOUP MAKING DIRECTIONS :

Lightly spoon flour into measuring cup; level off. In a small bowl, combine flour and salt; blend well. Make a well in center; add water, oil and egg. Gradually work flour into liquid to form dough.

On floured surface, knead until dough is smooth, about 2 to 3 minutes. Wrap dough ins mall plastic sandwich bag; let rest at room temperature 1 hour. On floured surface, roll dough out as thin as possible into rectangle. Starting at shortest side, loosely fold dough over into thirds. Cut into 1/4″ slices. Unfold slices; cut on fold lines.

Drop noodles into boiling soup (or water). After liquid returns to a boil, cook, uncovered for 5 to 10 minutes or until noodles are tender, stirring occasionally. 3 cups.

1 chicken
4 carrots, sliced
3 potatoes
1 tbsp. sage
1 tsp. dry mustard
1 tsp. celery salt
1 tsp. salt
1 tsp. pepper
1/2 tsp. seasoning salt

 NOODLES INGREDIENTS :

2 beaten eggs
1 tbsp. milk
1 tsp. salt
2 c. flour

SOUP MAKING DIRECTIONS :

Put chicken and all seasonings in a large pot and boil until chicken starts to fall off bones. Take chicken out of pot and take meat off bones. Put meat back into pot. Bring to a boil. Add carrots and potatoes. Cook about 2 hours or until potatoes and carrots are soft. While soup is cooking, make noodles. When carrots and potatoes are soft, add noodles.

NOODLES MAKING DIRECTIONS :

Combine eggs, milk and salt. Stir in enough of the flour to make a stiff dough. Cover. Let rest for 10 minutes. On floured surface, roll dough into a 16×12 inch rectangle. Let stand 20 minutes.

Roll up loosely and cut into 1/4 inch slices. Unroll and cut into desired lengths. Spread out and let dry for 2 hours. Drop into soup and cook uncovered 10 to 12 minutes or until done. Can be stored in airtight container until ready to use.

2 1/2 c. water
1 (8 oz.) can tomato sauce
1 (10 oz.) pkg. frozen mixed vegetables, partially thawed
1 env. Lipton noodle soup mix with real chicken broth
2 c. cut up cooked chicken or turkey

SOUP MAKING DIRECTIONS :

In large saucepan, combine water, tomato sauce, and vegetables. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in Lipton noodle soup mix and chicken. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until vegetables are tender.

Makes about 5 servings.

* 1 tablespoon butter
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 4 (14.5 ounce) cans chicken broth
* 1 (14.5 ounce) can vegetable broth
* 1/2 pound chopped cooked chicken breast
* 1 1/2 cups egg noodles
* 1 cup sliced carrots
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* salt and pepper to taste

SOUP MAKING DIRECTIONS :

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 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.

* 4 cups chicken stock, home made or store bought
* 3/4 cup diced onion
* 3/4 cup diced celery
* 1 tablespoon minced garlic
* 2 ounces dried egg noodles, cooked to al dente
* 1/2 teaspoon finely chopped fresh tarragon leaves
* 2 teaspoons finely chopped fresh parsley leaves
* Lemon halves, for serving

SOUP MAKING DIRECTIONS :

Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.

So, the first time I did after building a blog is going to Google’s URL submission and type in my new blog there. Indeed Google states that they add and update new sites to their index each time they crawl the web but they also they emphasize that they do not add all submitted URLs to their index and cannot make any predictions or guarantees about when or if those URl’s will appear.

The next thing to do is sign up to Google Webmaster Tools. This is a powerful webmaster tool place to manage and review your website existence on Google search profile. This webmaster tools provide you with many features such as An Overview about your site, the search Diagnostics, Statistics of search query on your site, quantity of internal link and external links, and Sitemap submission. I highly recommend you to get your blog verified by Google first by using their Site Verification feature. Here you’ll be given a verification meta tag that you should put on your blog / website.

Here is my blog verification meta tag :

<meta name=”verify-v1″ content=”h0QCw8sxNSj72rt02NcE/UukGnJVJOVmlOGfg7eC928=” >

By putting this meta tag you are inviting Google search engine to crawl your blog regularly so if the spiders do come to your site it will indexed your site more easily. Getting your site indexed in Google search engine will make your Busby SEO Test blog more visible and your way to top ranking will be more much easier.

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If you are going to submit your Busby SEO Test blog/website to RSS Feed Directory, please visit this RSS Top55 so you can find and peek the top RSS Feed directory. This is the best list of blog and RSS Directory on the web today.

Now this Wasabi Media Group (WMG) is running a contest in the purpose to introduce their services and named it as WMG Giving Thanks Give Away Contest. This contest is quite easy to join and give a quite essential prize for they’re are giving away almost $2,000 in prizes and everyone that enters is guaranteed to get at least $50 in free advertising!!

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