Chicken Noodle Soup and Meatloaf

My hubby took our boys and their friends skiing today. Despite being the middle of March the weather is awful. I decided to make them nice and comforting dinner.

Today’s dinner is Homemade Chicken Noodle Soup and Meatloaf with Mashed Potatoes. They are both easy to make and always a crowd pleaser.

For my chicken noodle soup you’ll need: 4 chicken thighs, 2Tbls olive oil, large onion, carrots, celery, parsley, 32 oz chicken stock (I use Rachel Ray’s All Natural Chicken Stock) , salt, pepper and other spices you like, egg noodles.

In a large pot heat up olive oil, wash the chicken and brown it. Pour the chicken stock  and water (equal amounts) into the pot. Put in peeled and cut up carrots (sometimes I use baby carrots – no cutting required), celery, large whole onion and parsley. Salt and pepper. Cook it on low heat for about 2-3 hours. When the soup is almost done cook the egg noodles in a separate pot.

For my meatloaf you’ll need: 2 lbs. ground beef (sometimes I use beef and pork mix), onion, 2 eggs, 1c bread crumbs, garlic powder, 0,5c ketchup, tomato paste, sugar or splenda

In a large bowl mix together ground meat, finely chopped onion, eggs, bread crumbs, garlic powder, ketchup, salt and pepper. Divide the mix into 2 loaf pans. Mix together tomato paste and sugar (I use Splenda for  diabetic friendly version) and spread on top of the loaves. Bake at 375 for about an hour