Aimee's Version of Margene’s Creamy Chicken Noodle Soup

Kristen brought this to us while we had Covid, and Connor has been asking for it ever since. This is the way I executed it, with every shortcut imaginable, to make it easier. Saving this here for future reference.

Aimee's Version of Margene’s Creamy Chicken Noodle Soup

4 qts. chicken broth (4 boxes)
2.5 c. chopped celery
2.5 c. chopped carrots
1/2 c. chopped onion
1 1/3 pkg. wide egg noodles
2 tsp. Better Than Bouillon Chicken
5 cans cream of chicken soup
1.5 Tbsp. parsley
1 pkg. Costco pulled chicken, shredded into bite size chunks (2 lbs.)

Put broth in pot and bring to a boil.
Add celery, carrots, and onion, and return to a boil.
Add noodles and boil for 6 minutes.
Add bouillon, soup, and parsley. Stir gently to dissolve lumps.
Add chicken and heat through.
Salt & pepper to taste.


This made 28 c. of soup...

• ate 8 c. for dinner
• saved 8 c. for leftovers
• froze 8 c. worth
• gave 4 c. away

Air Fryer Roasted Potatoes

I discovered this simple recipe the other day and made it to go along with our pork tenderloin. Very easy, super tasty, and it's really nice to not have to heat up the kitchen with the oven! Adapted from here.

Air Fryer Roasted Potatoes

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1 lb. Yukon gold baby potatoes or red potatoes, cut into 1” pieces
2 Tbsp. olive oil
1/2 Tbsp. Italian seasoning
3 cloves garlic minced
salt & pepper
1/4 c. shredded parmesan cheese
chopped parsley for garnish

In a medium sized bowl combine the potatoes, olive oil, Italian seasoning, garlic, salt, pepper and parmesan.
Add to the basket of your air fryer. Cook at 400°F for 10 min.
Toss the potatoes in the basket and continue to cook for 8-10 min. or until tender and crisp.
Garnish with chopped parsley.

Serves 4.

Carrot Cake Muffins

When you have 2 pounds of baby carrots in your fridge that you're not going to get to before they go bad, you make delicious Carrot Cake Muffins! (Adapted from here.)

Carrot Cake Muffins

1 1/2 c. flour

1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable oil
1/3 c. brown sugar
2 large eggs
2 tsp. vanilla extract
2 c. finely, freshly grated carrots

Eggs should be at room temperature, so pull them out of the refrigerator 30-60 minutes prior.
Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
Stir dry ingredients into wet ingredients until completely mixed.
Fill muffin liners 2/3 full.
Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks.

Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.

Cheesy Chicken Broccoli Shells

This recipe combines Connor's favorite foods - chicken, pasta, cheese, and broccoli - and he LOVED it! (Recipe adapted from here.)

Cheesy Chicken Broccoli Shells

8 oz. pasta shells

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12 oz. broccoli florets (fresh or frozen)
1 lb. chicken breast, in bite-sized pieces
2 Tbsp. butter
1/4 c. flour
2 c. milk
2 c. grated sharp cheddar cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt and pepper to taste

In a large pot bring water to a boil and add the pasta. Cook according to package directions.
While the pasta is cooking, sauté the chicken; set aside.
The broccoli - if fresh, add it to the boiling pasta the last 3 minutes of cooking; drain and set aside... - if frozen, microwave steam and set aside.

Drain pasta and set aside in colander.
In the same pasta pot, melt the butter over medium heat. Whisk in the flour and cook for about a minute, creating a roux. Over medium-high heat, slowly whisk in the milk and cheese and bring to a boil, until it starts to thicken.
Add in pasta, broccoli, and chicken and toss to coat in the sauce. Serve immediately.

*Even Better* One-Pan Cheesy Chicken, Broccoli, and Rice

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When Brian is traveling, I don't often cook much for just Connor and me... I keep mealtimes simple, because I can.  The first time I made this dish (for Connor's birthday), while it was yummy, we all thought it was a little salty for our tastes.  This time, I made an effort to cut some of the added salt and add some extra flavor using the spice mix - Trader Joe's 21-Seasoning Salute.  These were exactly the changes I needed to make, as both Connor and I inhaled it!  This dish is delicious and so very easy.  I adapted this recipe from my original post and here.


*Even Better* One-Pan Cheesy Chicken, Broccoli, and Rice


3 Tbsp. extra virgin olive oil
Trader Joe's 21-Seasoning Salute
1 lb. boneless skinless chicken breasts, in bite-sized pieces
2 cloves of garlic, minced (optional)
1 c. uncooked extra long grain white rice
2 1/2 c. broccoli florets, cut into bite-sized pieces
2 1/2 c. of low-sodium chicken broth
1 1/2 c. shredded cheddar cheese (I like Kraft Triple Cheddar Finely Shredded Cheese)


In a large skillet or pan, sauté chicken in 2 Tbsp. of olive oil over medium-high heat, and season generously with TJ's 21-Seasoning Salute.

Once the chicken is browned, add the garlic (optional) and cook for about 1 more minute.

Push chicken to one side of the pan and add 1 Tbsp. of olive oil to other side.

Add the uncooked rice in the olive oil and sauté it for a couple of minutes.

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

Cook chicken and rice mixture covered for about 12 minutes.

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.

Remove from heat and stir in half a cup of cheese.

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

One-Pan Cheesy Chicken, Broccoli, and Rice

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This is the dish I made for Connor's 6th Birthday Dinner.  He loved it!  It was delicious, and very easy.  I adapted this recipe from here.


One-Pan Cheesy Chicken, Broccoli, and Rice


3 Tbsp. extra virgin olive oil
1/2 medium yellow onion, diced finely
1 lb. boneless skinless chicken breasts, in bite-sized pieces
2 cloves of garlic, minced
1 tsp. of kosher salt and freshly ground pepper to taste
1 c. uncooked extra long grain white rice
2 1/2 c. broccoli florets, cut into bite-sized pieces (or smaller)
2 1/2 c. of low-sodium chicken broth
2 c. shredded cheddar cheese (I like mild)


In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.

Once onions soften, increase the heat to medium high and add chicken to the pan.

Brown the chicken pieces and add the garlic. Cook for about 1 more minute.

Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.

Add the uncooked rice in the olive oil and sauté it for a couple of minutes.

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

Cook chicken and rice mixture covered for about 12 minutes.

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.

Remove from heat and stir in half a cup of cheese.

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Italian Chicken and Vegetables

A friend of mine gave me this recipe - simple ingredients, easy prep, delicious results - we all loved it!

Italian Chicken and Vegetables

2 raw chicken breasts (sliced into smaller chunks)
Cubed new potatoes
Green vegetables (fresh or canned green beans, or I used frozen broccoli)
1 packet Italian dressing mix
Olive oil

Arrange potatoes, chicken and vegetables in 9x13 dish.
Sprinkle with dressing mix.
Top with a drizzle of olive oil.
Cover with foil and bake at 350 degrees for 1 hour.