Tomorrow, I plan on opening all of the windows and airing out the house, change all of the pillow cases and wash all of the throws. Mop all of the floors and disinfect all of the door knobs and counter tops. Spray everything down with Lysol and try to get rid of whatever we keep catching!
In the meantime, here's my recipe for Creamy Chicken Noodle Soup. This soup is so good! It's a little more elaborate than just plain chicken soup - the evaporated milk makes it very creamy - you can use skim evaporated milk if you want to. I wish I had a picture to show you, it's heavenly!
Creamy Chicken Noodle Soup
2 cans chicken broth (14oz) I usually end up doubling this amount. Sometimes I use a box of chicken stock.
1 T chicken bouillon (or 2 cubes)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta) or the frozen noodles or homemade if you are feeling ambitious! I have even used egg noodles.
1 1/2 lbs cooked, cooled, chopped chicken breast or 1 chicken cooked and cooled, bone and skin removed
1 can cream of chicken soup
1 12oz can evaporated milk
Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.
Stay healthy! Blessings, Barb