Good Grief! So far, it seems that every week, my definition of 'menu planning' becomes more lax! I promise to get better at this! Last night we had one of our family's favorites - creamy chicken noodle soup. It's so EASY to make, and I usually have the ingredients in the pantry.
Creamy Chicken Noodle Soup (originally from Taste of Home magazine)
8 quarts of water
8 chicken bouillon cubes
(or you can use 8 quarts of chicken broth and skip the cubes!)
6 1/2 cups wide egg noodles
3 cups cubed cooked chicken
2 cans cream of chicken soup (or one large family size) undiluted
1 cup (8 oz) sour cream
Parsley, salt, and pepper
Bring water and cubes (or broth) to a boil. Add egg noodles. Cook until noodles reach desired tenderness; DO NOT DRAIN. Add chicken and soup; heat thoroughly. Turn off heat; add sour cream; stir until well combined. Sprinkle with parsley, salt (if desired), and pepper. YUMMY!
For the rest of the week, I'm thinking along the lines of more soups and some chili - it's supposed to be COLD here. (12 degrees at night is FREEZING here - like don't go outside freezing!)