As I sit here typing up this week’s column, I’m thankful for my health. We are always supposed to be thankful, but November is the month to remind us to be grateful for the many positive things happening in our life. There is just so much to give thanks for. Today was my first day back to work in over a week, and I feel glad to be back in my everyday routine. To be able to get out of bed, get my kids ready for school, go to work, and take care of my family. For ten days, I was sick. I was down for the count and lived like a hermit for those days. I think the part I hated the worst was not being prepared for it. Now, don’t get me wrong; you never can be prepared for being sick for that long. I’m just a planner and love to be ready for things that pop up like that. Let me explain to you what I mean.

When I had both of my babies, I was prepared. When I had a planned surgery, I was prepared. I stood and prepped food. I made meals and had those puppies in the freezer ready to pull out on days we needed them. I didn’t want to have to count on anyone to take care of my family and me, even though my family would pull through in a heartbeat. I don’t know about your family, but in our house, when mom is down, the whole family is down. My kids were so sad momma was so sick, and my husband did what he needed to do the entire week to help us all get through it. I hated that he had to worry about dinner.

“Honey, go to Wegmans and buy yourself a hoagie or something for you and the kids,” I said.

This was the fourth day after me being sick, and he had to get groceries too. Lucky enough, I made homemade BBQ that week right before I got sick and made plenty of it, so that was dinner for a few nights. I mean, my BBQ is good stuff, but not after the third night in a row. I couldn’t eat, and my son was just getting over a stomach bug too, so Chris just had to worry about him and Kenzy. It just drove me crazy not having stuff in my freezer ready for him. On any given month, I could go down in my freezer and pull out my lasagna roll-ups, meatloaves, soups galore, cheesy garlic bread, BBQs, country pies, and chicken prepped and ready to throw on the grill at any given moment. My life the past few months hasn’t felt like my own. I’m pulled here, there and everywhere. Life doesn’t seem to slow down. I love that I’m busy, LOVE what I do, and blessed to wake up and love life. I just haven’t had the time to do things like this lately. Take a day and spend it in my kitchen, my happy place, just prepping food like a boss. When I started feeling better and could eat more than crackers and bananas, I wanted homemade chicken noodle soup so bad. Of course, I had no soups ready in my freezer yet; cold weather has just started!

I had Campbell’s Chicken Noodle soup on hand and thought that might taste as good as anything. When I went to take a bite, it tasted awful! I said to my husband, “Yuck!! This soup is nasty! Like no flavor at all.” Here I accidentally bought the low sodium stuff. Listen, I tried adding salt, but that didn’t help in the slightest. I needed the regular Campbell’s Chicken Noodle soup! God love my mother, she came to the rescue, and I said to myself, never again will I be sick like that and not be prepared. So bring on my homemade chicken noodle soup and some food prep this month to restock our freezer full of homemade meals. This soup freezes wonderfully, so make double, and be ready at your house this flu season!

Creamy Chicken Noodle Soup

Ingredients:
• 2 Cups medium Egg Noodles
• 3 Tablespoons Butter
• 1/4 Diced Onion
• 1 Cup Thinly Chopped Carrots
• 1 Cup Thinly Chopped Celery
• 3 Minced Garlic Cloves
• 3/4 Teaspoon Salt
• 3/4 Teaspoon Pepper
• 1/2 Teaspoon Italian Seasoning
• 2 Cups Chicken Broth
• 1 1/2 Cups Half & Half
• 1 1/2 Cups Milk
• 2 Cups cooked seasoned chicken breast or rotisserie chicken
• 1 Chicken bouillon cube- crushed

Cook the egg noodles according to the directions on the package, then drain & rinse with cold water to stop the cooking process.

At medium heat melt 3 tablespoons of butter & sauté the 1/4 cup onion, 1 cup carrots, 1 cup celery, & garlic cloves, with 3/4 teaspoon salt, 1/2 teaspoon Italian seasoning, & 3/4 teaspoon pepper in a medium sized pot.

Once the carrots are tender and the celery and onion have become softened, add 2 cups of chicken broth, bouillon cube, 1 & 1/2 cups of half & half, 1 & 1/2 cups milk, raise the heat to medium high & bring the soup to a boil.

When the soup comes to a boil lower the temperature to medium, add 2 cups of chopped chicken and noodles.

Lower your heat until ready to eat. Serve with warm bread and applesauce and dinner is served.