Crap...When did December Get Here?!

Eeek! Ok, It's been a really long time (I warned y'all this would happen)! I have all my nursing finals going on...7 total to get through by December 12. I had a few minutes though while I'm waiting for dinner to finish cooking. Mostly just wanted to add the recipe for the soup I've made tonight that is TOTALLY delicious!

Jessie's Creamy Chicken Noodle Soup (made with whatever I can find leftover in the fridge/freezer because we're insanely broke!)

-1 box chicken stock
-1 can cream of chicken soup (and 1 can of water with it)
-1/2 chopped white onion
-1 large clove of garlic, minced
-Leftover chicken breasts (already cooked) chopped to bite sized pieces
-About 2 cups chopped baby carrots
-1/2 box of favorite pasta (I really like the Barilla brand, I used Penne for tonight)
-1 tsp soy sauce
-2 tbsp olive oil
-Tony's cajun seasoning, Cavander's seasoning, salt, and pepper to taste

Chop onion and garlic, while cooking pasta. Chop carrots. In large soup pot, add 2 tbsp olive oil. Add onion and garlic, sauté for approximately 5-10 minutes on a low-medium heat. Add salt/pepper to taste. Add carrots after onions begin to become translucent. Scrape bottom of pan with wooden spoon (the stuff stuck/caramelized at bottom is what makes the soup taste so good). Add a little bit of your stock to the pan to help loosen stuff at bottom (I think the proper term for this is deglazing). Let it simmer a few more minutes, then add the rest of your stock, cream of chicken, chicken, and water. Bring back to a low boil. Add a dash of soy sauce and the other seasonings to taste. Let simmer for 20 minutes or so. At the very end, add the pasta to the soup (If you do it before now, the pasta will soak up a lot of your liquid and there wont be much broth).

Viola!

I promise after finals I'll have a better update!

Our handmade stockings (by Mom and I) that I'm sooooo proud of! 'Tis the season!