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Menu Plan Monday: January 11th

Well, we are only one week into the *eat from the pantry* challenge and I already have quite the list started of things that we are out of. Granted, I don't stockpile so I didn't have massive resources to draw from for this challenge. But other than making a trip to the store for things like milk, butter and eggs, I'm hoping to hold out for another week before I do full-blown grocery shopping. This week I only sent Vince to the store once: for milk and for sausage--I thought I had some sausage, but was mistaken and I needed it for a certain recipe that I was making for my parents.

It has been SUPER cold here in the South lately, as in single digits!! Not that I'm complaining~I actually am enjoying being able to wear my sweaters/hats/scarves/coats outside without sweating:)) We haven't seen much in the way of real winters in the South for several years. I'm really hoping for some more snow! AND all of this cold weather put me in the mood for soups and old-fashioned comfort foods.

This morning we all stayed in from church. The Princess and I have been a little under the weather with some nasty coughs and we were all getting Vince off on another trip for the week. So I put out a request on Twitter and Facebook for some good chicken soup recipes. I got several great responses! I'm definitely saving them to try out soon. The one I ended up making for us today (because I had the ingredients) is from an Among Friends cookbook, Keeping Good Company. It turned out delicious! The *picky* kiddos even ate it pretty well.

Chicken Noodle Soup
(Among Friends: Keeping Good Company)
1/2 onion, peeled and diced
4 Tbls. butter
6-8 boneless, skinless chicken breasts,
cooked and diced
(I only used a couple & that was plenty)
2 cups water
(I added a couple of chicken bullion cubes, too)
3 (14.5 oz) cans chicken broth
Seasoned salt and pepper to taste
Poultry seasoning to taste
1 tsp. crushed sweet basil
1 bay leaf
4 carrots, peeled and sliced
(I used canned carrots)
4 ribs celery, sliced
8 oz. frozen egg noodles
(I used dried noodles)
6 oz. sugar snap peas
(I left these out~didn't have them)
*****
Saute onion in butter until limp. Add chicken pieces and cook an additional two minutes. Add remaining ingredients, with the exception of the noodles and snap peas. Simmer 45 minutes, or until vegetables are tender. Add noodles and bring to a boil. Cook until noodles are tender. Add peas and heat through. Serves 8-10.

I think I'll be making more soup this week, too. It's so yummy and filling and the kiddos have a few faves that are easy. What's your favorite soup?

Monday: Spaghetti & Meatballs
Tuesday: Pinto Beans & Ham with Cornbread
Wednesday: Baked Parmesan Talapia* , Baked Potatoes & a Veggie
Thursday: Turkey Pot Pie
Friday: Honey-Orange Glazed Ham Steaks*, Slow Cooker Roasted Potatoes* & a Veggie
Saturday: Tuna Casserole*

*Watch for recipes this week!

This post is linked to Menu Plan Monday at I'm an Organizing Junkie.
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