I love this Chicken Soup recipe because it's very fast and easy, but homemade. When I'm not feeling well, and there is no one around to cook for me, I can still pull this soup together. Whenever I have leftover chicken or turkey that won't get used up, or onions or celery, I chop it up and freeze it. It works perfect for this recipe.


Best Chicken Soup Ever
4 cans chicken broth (not condensed), 14.5 ounces each (I like Swanson's brand)
1/2 cup celery, sliced
1/2 cup carrot, sliced
1/4 cup onion, diced
1/4 teaspoon poultry seasoning
1/4 teaspoon thyme
2 chicken breasts, cooked and cubed (or see step 2)
1 1/2 cups dry egg noodles

Combine broth, celery, carrot, onion, poultry seasoning and thyme.  Simmer over medium heat for 10 minutes. If chicken is not already cooked, use 1-2 cans broth from this recipe to poach whole chicken breasts (simmer for 10-15 minutes).  Then add broth to soup. Add egg noodles and simmer for 6 minutes (the noodles with be a little underdone but will continue to cook in the hot soup). Add chicken and serve with french bread or rolls.

Dave loves Sloppy Joes. This week he ate two pounds of Sloppy Joes in three days. Here is our favorite recipe. Some of the amounts aren't an exact science, but it's fun to have a recipe that's made to taste.

Dave & Mary's Sloppy Joes
2 pounds of Ground Beef
Ketchup
Mustard, about 2 tsp.
Worcestershire Sauce
Onion Powder
Garlic Powder
Brown Sugar, about 1 tsp.
Hamburger Buns

Brown the ground beef, and drain off the fat. Squirt in ketchup until its the consistency you like. Add about 2 tsp. mustard and a generous sprinkle of Worcestershire Sauce. Sprinkle on onion powder, garlic powder and only 1 tsp. brown sugar. Season to taste! If it tastes too sweet, just add more Worcestershire. Serve with toasted buns.