Monday, January 20, 2014


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!)

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