Chicken Noodle Soup & Grilled Cheese

A couple of months ago I did a Camping Styled Shoot with a couple of local, talented friends. (Photography: Sarah Sexton Photography | Food Styling: Graceful Cooking) I love getting to collaborate with like-minded creatives! Below is Grace's delicious recipes from the shoot for Chicken Noodle Soup and Grilled Cheese! More images and recipes will be coming in the following weeks so keep an eye out :) 

Grilled Cheese and Soup

Chicken Noodle Soup

  • 1 Tbsp butter
  • 1 cup carrots, roughly chopped
  • 1 cup onions, roughly chopped
  • 1 cup celery, roughly chopped
  • 1 cup broccoli stems, chopped (optional)
  • 1-2 tsp garlic
  • 8-10 cups chicken broth
  • About 1/2 a roasted chicken, shredded in large pieces
  • 1-2 cups water
  • 1 Tbsp rosemary
  • Salt to taste
  • Thick, old fashioned egg noodles

In a dutch oven or other soup pot, heat butter over medium high heat. Once hot, add carrots, onion, celery, and broccoli stems and sauté until tender. Add garlic and continue to sauté until fragrant. Add chicken. Pour in broth and water (if needed) and bring to a boil. Once boiling, reduce heat to low and simmer for 20-30 minutes. Boil pasta separately and add to soup when complete. 

Grilled Cheese

  • Thick slices of sourdough bread
  • Brie Cheese
  • Cheddar Cheese
  • Butterkäse or other semisoft cheese
  • 1-2 tsp Worcestershire
  • Butter

Slather each piece of bread with butter on one side each. Place one piece in a cast iron skillet, or other nonstick pan on medium heat. Place slices of cheese on top and douse with Worcestershire sauce. Place other piece of bread (butter side up) on top. Press down with a spatula until cheese starts to melt. Flip and continue cooking until bread is golden brown and crispy and cheese is meeeelty and delicious looking.