Creamy Chicken Noodle Soup (moderate) $13 per family

1-1.5 quarts chicken stock (boxed liquid, not cubes or granules)
1 can cream of mushroom soup
3 large chicken breasts boiled and shredded
1 Tbls. butter
1 onion - chopped
1 clove garlic - minced
3-5 mushrooms - thinly sliced
1 carrot - peeled and chopped
2-3 hand-fulls fresh spinach
1-2 oz. shredded parmesan cheese
1 24 oz. bag Reams Noodles
salt and pepper to taste


Boil chicken until fork tender and shreds easily.  Shred chicken and set aside. 
In a large soup pot, saute onion and garlic in butter until translucent.  Add chicken stock and cream of mushroom soup.  
Add mushrooms, carrots and spinach.  Simmer on medium heat for 30 minutes.  Add parmesan cheese and cook another 10 minutes, stirring frequently so cheese doesn't clump.  Add Reams Noodles and cook until tender (approximately 20 minutes.)

*I would only add half the bag of noodles to start.  They double in size so the entire bag may be too much.
*Water or chicken stock can be added (and may need to be) when adding the noodles to this recipe.
*Also, you may notice that the bags are not as full as normal but that is to account for the noodles being left out. 


Freezer Club Prep:  If making this meal for freezer club, leave out Reams Noodles (give a bag of frozen noodles to each person)
To prepare from frozen: Thaw and heat on stovetop.  Add half the bag of Reams noodles and simmer on medium - medium high heat for 20 minutes.  Add water or chicken stock to the soup if necessary.  If more noodles are desired, add and cook an additional 20 minutes.