Creamy Chicken Noodle Soup

1-2 boneless skinless chicken breasts cooked and cubed. (Or 1-2 cups chopped leftover chicken)

1 cup celery, chopped

1/2 diced onion

3 carrots, chopped or grated

1 Tbsp. parsley, dried

1 Tbsp chicken bouillon or 2-3 cubes

4-6 cups water

Simmer till meat is cooked on stove or in crockpot. 

Or cook onion, carrots and celery till tender. Bring to boil and add last 3 ingredients.

10 min before serving add

3-4 cups egg noodles

1 can cream of chicken soup

1/2 cup sour cream

Lemon Herb Chicken Breast

Made this for a relief society Christmas dinner. I 4x the sauce and had to peel SO much garlic. If you make a larger batch I HIGHLY recommend getting the pre peeled stuff from Costco. 

Adapted from Ina Garten

Yield: 4 chicken breasts

Ingredients

• 1/4 cup olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1 tablespoon grated lemon zest (2 lemons) keep the lemon skin. I bake it with the chicken
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme leaves
• Kosher salt and freshly ground black pepper
• 4-6 boneless chicken breasts
• 1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.