Friday, March 2, 2012

Saw the baby today

We saw the baby today it was all curled up in the beginning but a few minutes in the Twinkie I about 20 mins before because it started wiggling up a storm. Heart beat started at 171 during the calm period but during the wiggling it went up to 180. So going from the old wives tale about heartbeats it's going to be another girl.  But we will have to wait and see.  Also the due date got pushed back to October 5th so I'm 9 weeks today. I will had an ultrasound picture next time as I'm way too exhausted to go get them all.

It's finally feeling like winter here even though it's the 2nd of March. It has been mostly snow free in the valleys but we got wailed on and with the snow, the cold and feeling like winter I'm in a huge soup mood today's recipe is a classic chicken noodle. Mainly because The Princess has a small cold and a toddler with a cold is a sad thing to see.

Grandma's Chicken Noodle Soup


  • 2 1/2 cups wide egg noodles
  • 1 teaspoon vegetable oil
  • 12 cups chicken broth
  • 1 1/2 tablespoons salt
  • 1 teaspoon poultry seasoning
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/3 cup cornstarch
  • 1/4 cup water
  • 3 cups diced, cooked chicken meat


  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
  2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
  3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

TIPS: The key is to add an ENTIRE cooked rotisserie chicken to the broth with the veggies. Be sure to pour in the drippings from the pan. Let this simmer for about 15 minutes, then remove chicken and add the meat back in. This gives it the most amazing flavor! Also added peas, carrots, fresh garlic, basil, bay leaves and fresh cracked pepper.

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