"quick" chicken noodle soup

okay so i say "quick" loosely because the actual making of this soup took no time,

but the "gettin there" was not quick.

back it up to this morning...

my friend called and said she was sick. the rain was coming down hard. i was cold. it was dark.

i couldn't run to cowboy grub, so...

all things equaled "make chicken noodle soup". naturally!

so i added the ingredients to my already-2-page long grocery list.

stop one: trader joe's...loading up for the week on everything. our cupboards were empty.

but the prob with that place, they didn't have chicken bouillon cubes or frozen noodles, and a few other things like cornmeal (for another recipe) and of course, diet mountain dew!

rog & jack were losing it at the store.

rog threw a pie pumpkin and it hit jack in the face. get me outta there!

we scurried to the safeway down the street. no such luck on noodles. darn.

what do you do? bag it? but...you know how i hate to waste ingredients.

qfc down the street...still no sign.

but, the manager said their "big qfc" in u village has everything...

oh boy.

so, after school pick-up i trudged the 3 boys down to the "big qfc" and bought the darn noodles.

they just LOVE the grocery store...not.

i'd like to say "oh my goodness this is the best soup ever."

but my kids are honestly not big on soup. i have to take the liquid out of it for their bowls.

they liked it fine. it met my requirements: warm, cozy, filling.

it's chicken noodle soup. plain and simple. what ya expect.

i made a double batch to take to my visit-teachees.

i'm not being that nice...

i just don't have the energy to get my kids excited about "soup night" again.

from "favorites", page #65

quick chicken noodle soup

4 chicken breasts

boil chicken in water for 20 minutes and cut up into small pieces

5 carrots, sliced

1 stalk celery, sliced

1 onion, chopped

2 quarts water

4 chicken bouillon cubes (or 4 teaspoons chicken bouillon granules)

boil veggies, bouillon and water together for 15-20 minutes. add cut up chicken.

1 (10 3/4 oz) can cream of chicken soup

1 teaspoon basil

pepper to taste

1 cup frozen peas

1/2 of (11 oz) package grandma's frozen homemade noodles

(note: i used a different brand of noodles...just look for the word "homemade" and they are usually by the rolls and such, i know dan's in slc carries them).

(oh, and i added more noodles than they asked because i like it thicker)

add cream of chicken soup, basil and pepper and bring to boil again before adding defrosted noodles and peas. cook for an additional 5 minutes. (you can use 2 quarts of chicken broth instead of water and bouillon).