Sunday, December 1, 2013

My version of Chicken & Noodles

This has become my new comfort food, and it's easy to prepare and tasty. It does take in to account cheating a little, going to the store and buying a whole rotisserie chicken, having homemade stock/broth on hand, and having the wife make mashed taters.

Yield: 8 Servings

      1 ea Whole rotisserie chicken, shredded (save the bones for broth!)
      8 c  Chicken broth, give or take if you like it soupy or not
      4 ea Ribs of celery, chopped
      4 ea Carrots, chopped
      1 ea Can of cream of chicken soup
      1 TB Garlic, chopped
      1 TB Mexican Oregano
      2 ts Seasoning salt (I use Johnny's)
      1 ts Ground pepper
     16 oz Frozen noodles

In a crock pot, cook carrots, celery and garlic in the broth for about 2 hours. Shred the chicken & add it and the canned soup and spices and stir occasionally. About two hours before serving, add the frozen noodles, stirring occasionally. Serve in bowls over mashed taters, I like having Johnny's Seasoning salt on hand.

Last time I added a few things, about a TB worth of thinly sliced mild red pepper and the same of sun dried tomatoes, for a little flavor and color.

1 comment:

T said...

Cream of chicken soup? Really?!? I NEVER would have guessed! I know one time you made it you included curry, which made it just a little different but it was so subtle that it was not identifiable, it just warmed up the dish. Which was warm anyway! Love it every way you make it!!!