The Mothership

2 - 32oz. Containers chicken broth 2 - 10oz cans of Condensed cream of chicken (I use a gluten free, organic version) Water  1 tsp. Dried thyme 1/4 tsp. Salt 1/4 tsp black pepper  5 chicken legs 4 chicken thighs or 3 chicken breasts (thighs will give you a richer flavor) 4 Large carrots, peeled and sliced 1 white onion, chopped 4 celery stalks, chopped 2 bay leaves 4 oz. dried wide noodles (I use egg noodles) 2 handfuls of chopped kale OR 1 cup of frozen peas Multigrain bread or rolls to eat along with it.  Recipe : In a large pot on the stove combine the broth, condensed chicken soup, thyme, salt and pepper.  Take the 2 small cans that the condensed soup was in, fill them each up twice to add water to the pot (four fills in total). Stir altogether. Add chicken, carrots, onion, celery, and bay leaves. Bring pot to boiling; reduce heat to low, but still bubbling. Simmer covered for 30-40 minutes or until chicken is cooked and vegetables are tender Remove chicken from the pot. Cool sligh

1 cup butter, softened  1&1/2 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 1 can of pumpkin  4 cups all-purpose flour 2tsp baking powder  2 tsp cinnamon  1 tsp baking soda 1 tsp salt 1 tsp nutmeg 1 tsp ginger 1/2 tsp cloves 1&1/2 cups chocolate chips 2 cups chopped walnuts  Icing/glaze 1&1/2 cups powdered sugar 2-4 tablespoons of almondmilk  1tsp Cinnamon  Heat oven to 350. Lightly grease cookie sheets.  In a mixing bowl, cream the butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the pumpkin.    In another bowl put the flour, baking powder, baking soda, salt and spices. Add to butter mixture by spoonfuls beating well to combine. Dough might seem stringy. Stir, with spoon or spatula, the nuts and chocolate chips into dough slowly until well combined.  I use two soup spoons to drop onto cookie sheets. Grab a hunk of dough with one spoon and scrape dough off with the other - probably 2 tablespoons in estimation. Doug