Chicken Noodle Soup & Mom's Peanut Butter Cookies = LOVE

There is a beautiful chill in the air today.  I love fall and am looking forward to enjoying a change of seasons this year. We went to the apple orchard today so I probably should be making an apple pie or something, but today, I'm craving something something warm and comforting.  What screams comfort food more that a bowl of Chicken Noodle soup?!  I've been making this Chicken Noodle Soup since my daughter was little.  It was something that she would eat so we had it quite often.  It makes a big pot so you can count on enjoying the leftovers for awhile.

Chicken Noodle Soup

You'll need:
1 1/2 lbs. chicken (I like dark meat so I use boneless, skinless thighs)
A large package of egg noodles (We like the Reames Homestyle, but I've used regular egg noodles before and it's just as tasty)
1 can cream of chicken soup
1 can chicken broth
1/2 medium onion, chopped
3 stalks celery, chopped
1 tsp parsley
1-2 tsp pepper
salt to taste
stick of butter

Place the chicken in a large pot. Add water to cover by about 2 inches.  Bring to a boil, then reduce heat and cook for about 20-30 minutes.  Remove the chicken from pot.  Don't worry if it's still a little pink, it will go back in the pot to cook longer.  To the pot of water, add the can of chicken broth and the chopped veggies.  Continue to cook over medium heat so the veggies cook.  Cut the chicken into bite-size pieces, then return them to the pot.  Add the bag of noodles.  Add the parsley and pepper.  Once the noodles are cooked, stir in the can of cream of chicken soup and the stick of butter.  Add salt to taste.  Continue to stir until the butter is melted and the soup is heated through.

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These are my favorite Peanut Butter Cookies EVER!  These are the Peanut Butter Cookies I grew up on, and the ones that I will forever measure all other Peanut Butter Cookies by.  Thanks Mom!!

Mom's Peanut Butter Cookies
You'll need:
1 c. shortening (like butter-flavored Crisco)
1 tsp. vanilla
1 c. white sugar
1 c. brown sugar
2 eggs, beaten
1 c. peanut butter
 3 c. flour
1/2 tsp. salt
2 tsp. soda

Cream sugars with shortening.  Add remaining ingredients. Roll into 1-inch balls and flatten slightly with a fork.  Bake for 11-13 minutes at 375 degrees.

Best when served with a glass of cold milk!

Happy Fall, Y'all!!