With just two weeks left of this semester, I've done all the things any traditional student would do at this point in the game. I have calculated my grade so far in all my classes, and made a list of assignments left to do. I'm down to the satisfaction involved with crossing them off, one by one.
The Thanksgiving break has ruined me somewhat--made me lazy. I'm really having to push myself just to stay focused. I'm tired.
JB teases me, telling me I will find any excuse to procrastinate. He may be right, but I'm thankful he reminds me that I need to take care of homework. He's often the push I need.
Life goes on, and we still need to eat during all this chaos. In my quest for something good that doesn't take a lot of prep time, I have come upon a marvelous soup recipe. This is a hearty, chunky, filling soup--so you should give it a try.
Comforting Chicken Soup
1 - 1 1/2 pounds chicken breast, cooked and cubed
4 cans chicken broth
1 can Cream of Chicken Soup
4 stalks celery, chopped
4 medium carrots, chopped
2 medium onions, chopped
16 ounces sour cream
3-4 cups spiral noodles (I used tomato and spinach noodles)
I generally cook the chicken breasts in a couple of tablespoons of olive oil, a little lemon juice and the rest water, covered over medium low heat. Season with paprika, Lawry's seasoned pepper and poultry seasoning.
In a soup pot, combine chicken broth and cream of chicken soup. Add the celery, carrots and onion and bring to a boil. Once boiling, add the pasta noodles. Cook over medium heat about 7-8 minutes.
Reduce to simmer and add cubed chicken. Heat thoroughly, then add sour cream and stir.