Homemade Chicken & Noodles

     It's spring break, yay! The kids are out of school for 2, that’s right 2, weeks and we are headed on a cross country road trip with my sister and niece to visit my every inspiring and beloved 96 year old grandmother after spending a fun filled Easter Sunday egg hunting, junk food eating, and quality family time having at my mom’s house.   Well, that was the plan anyway.  We did have an awesome Easter Sunday.   We hid eggs for the kids and gorged on yummy food and treats.  We even took the kids to see “Zootopia” after lunch.  We set out on our journey the next morning.  We stopped along the way to visit friends we hadn’t seen in almost a year and we made our first scheduled stop which included not 1 but 2 toy stores and a hotel with an indoor waterpark.  Let the fun begin!! And end.  We woke up the next morning with part of the group sick and the other half exposed to the yucky bug.  Spring break, awesome girls road trip, and visiting grandma was over.   We packed up and headed home.  In addition to the rest of our good fortune (that was sarcasm- just in case it was hard to tell in print), we drove home through a storm that dumped 18+ inches of snow on us.  Spring break my foot.  It looks like a winter wonderland outside and we are stuck inside with fevers, chills, coughs, sore throats, runny noses and throbbing ear drums. 

     However,  in the midst of our fevers, mountain of Kleenex and incessant whining  my hubby accomplished the impossible and got all of us to eat, enjoy it and feel a bit better.  How did he manage this you ask?  My amazing hubby made a big batch of Homemade Chicken and Noodles.  This, in my opinion, is the perfect cold/flu, feel like death, cold weather, make you feel good food.  It is warm and hearty but easy on the tummy and so, so yummy.  Be warned that you will need a really big pot and a ton of folks to eat the batch that this recipe will render.  Enjoy!

4-5 boneless skinless chicken breasts

2 cans chicken broth

2 cans Cream of Chicken soup

2 cans Cream of Mushroom soup

4 pkgs of Grandmas extra wide egg noodles (from the freezer section- let thaw in fridge 1-2days)

1 can mushrooms

Salt & Pepper to taste

Place chicken breasts in stock pot and cover them with water.  Bring to a boil.  Reduce heat and cook until chicken is done (about 30 minutes).  Remove chicken to a pan to cool.  Add to water: soups, broth and mushrooms.  Bring to a low boil.  Shred chicken and add back into stock pot.  Drop noodles one by one into pot (if you don't separate them as you add them they will cook into a large clump).  Cook until noodles are done (they will be a lighter color).  Salt and pepper to taste and serve.