Chicken Noodle Soup

So after all of the busyness of the past couple weeks I decided today was going to be very laid back.  I wanted to try out a recipe for chicken noodle soup that was in the new cookbook I got for Christmas.  I cheated on a few things to make it more simple.

Chicken Noodle Soup

10 c. water
10 chicken bouillon cubes
2 c. chopped celery
2 c. chopped carrots
1/2 c. diced onion
2-3 c. diced chicken
Frozen homemade egg noodles

Bring water and bouillon cubes to boil. Once bouillon cubes are dissolved, add celery, carrots, onion and chicken. Bring to a boil and simmer for 30 minutes, add noodles and continue to boil for an additional 20 minutes.

I cheated by using a can of already cooked chicken (could use two cans) and also using the frozen noodles.  The original recipe called for homemade noodles. 

Creamy Chicken-Rice Hotdish

Here is a new recipe that went over really well with my family and will definately be made again.

3 c. cubed cooked chicken

2 2/3 c. chicken gravy

2 c. uncooked instant rice

1 can cream of chicken soup

1 c. sour cream

8 oz. can mushroom stems and pieces, drained

1 medium onion, choped

2/3 c. celery

2/3 c. water

1/8 tsp. pepper

In a large bowl, combine all ingredients. Transfer to a 9x13 pan. Cover and bake at 375 degrees for 30 minutes. Uncover and stir; bake 20-25 minutes longer or until bubbly and rice and vegetables are tender.