Recipes for the week

Monday and Tuesday (left overs-we don't usually have left overs nor ever eat them!):


Creamy Chicken Noodle Soup
(thesisterscafe.com)

about 28 oz. water 
4-6 chicken bouillon cubes 
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk

Boil the water, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.