Creamy Chicken Noodle Soup

Egg Noodles*

2 Chicken Breasts, shredded

Celery, chopped

Carrots, chopped

2 Tbsp. Flour**

4 Tbsp. Butter

1/2 c. Half and Half

Chicken Bouillon***

Ok, there are a lot of ways you could do this, so you'll just have to adapt depending on how you like your soup. I did it in the crock pot, but I don't think that's really necessary. I'm sure you could do it on the stove and it would be about the same.

1) Shred chicken (this is why I liked the crock pot, it makes this part a lot easier)

2) Cook the celery and carrots in the butter over medium heat until vegetables are soft; add the flour and half and half. Mix in with chicken.

3) Boil noodles and drain about 1/4 of the water (so there isn't any water sitting above the noodles)

4) Pour noodles and water into chicken/veggie mixture.

5) Add 4-6 Chicken Bouillon

*I used Ronzoni Smart Taste (in purple bag)-- just FYI for nutrition information

**Our soup was REALLY thick-- Chris said he liked it because it reminded him of pot pie, but if you don't want your soup to be a semi-solid, use less flour. 1 heaping Tbsp. would probably be perfect.

***If you'd rather, I'm sure you could drain the noodles completely and just use chicken broth instead.

Nutrition Information: 99 calories, 6 grams fat, 1 g fiber

Serving size is a little more than a cup.

Perfect Homemade Biscuits

We make these every sunday morning. They aren't quite Bojangles, but they're pretty darn close.

makes 7 large biscuits or about a dozen small biscuits

2 C. flour

4 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

6 Tbsp. butter (best if frozen and then shredded, like cheese)

2 Tbsp. shortening

1 C. buttermilk

1. cut butter and shortening into dry ingredients, until it looks crumbly.

2. make a well in the center and pour in the buttermilk.

3. gently mix with a spoon (NOT your kitchenaid!!) until all is moist-- it will look lumpy.

4. turn onto gently floured surface. using floured hands, pat down until about 1/4 - 1/2 inch thick.

5. cut out with a biscuit cutter (or whatever, as long as it has sharp edges)-- don't twist or turn.

6. Bake at 450 for 15-20 minutes!