Chicken and Noodles

Hey There Wednesday!
I'm back with a delectable treat for a frigid day like today. 

This is comfy, cozy food at its finest. 

There's nothing better than a bowl of chicken and noodles on top of mashed potatoes.

What You'll Need: 

1 Pound Chicken Breast (I used thawed)

2 Cans Cream of Chicken Soup

2 Cans Chicken Broth

1 Stick Butter

1 Package Frozen Egg Noodles (24 oz.)

Get out your oval Crock-pot. 

Trim any extra fat off of the chicken. 

Place the chicken in the bottom of the Crock-pot. 

Pour the soup on top of the chicken. 

Add the chicken broth.

Put the stick of butter on top. 

Set the Crock-pot to low for about 6 hours. 

Take the chicken out and put in a separate bowl. 

Shred the chicken. 

Place it back in the Crock-pot.

Add the frozen noodles. 

Mix in. 

Cook for 2 more hours.

*I have to give credit to Pinterest for this recipe.
I adjusted it a bit, but I got the original recipe from there.
I couldn't find who posted it, but it was a Pinterest win!

I was considering putting these on top of a warm biscuit but Alex requested mashed potatoes. 

So, we had warm chicken and noodles on top of mashed potatoes!
Yummy!

Ruthie's Potato Soup

It was a frigid one last weekend. 

Unfortunately/fortunately we got mostly rain on Saturday, which then turned to snow Saturday night and we ended up with about 8 inches by the time we woke up. 

We spent the morning shoveling snow at our house, some neighbors and at my parents and their neighbors. 

When we got home a few hours later I was ready for a nice bowl of soup. 

I had been going through recipes and found this one of our dear family friend. 

My grandma Beabout never really wrote down her soup recipes, so I was excited to find this one. 

I grabbed the potatoes and quickly got to work. 

What You'll Need:

2 TBSP. Butter

6 Large Potatoes-Diced

2 Med Onions-Chopped

3 Stalks Celery-Diced

1/2 Tsp. Salt

Pepper to taste

2 Cups Chicken Broth

1 Cup Milk

2 Cups Cheese (Velveeta)

In a saucepan, melt the butter.

Add in the diced potatoes, onions and celery. 

Add your desired salt and pepper. 

Saute 5 minutes. Stir often. 

Add 2 Cups of Chicken Broth.

Cover and simmer until vegetables are tender. 

Stir in 1 C. milk. 

Add 2 C. cheese. 

Heat until cheese is melted.

*You can opt to use half and half instead of milk. 

In addition, we didn't have any onions, so I didn't use any. 

This is a great lunch for a snowy, chilly day!

Enjoy!