Cookerati

I am all about fast and easy during the week. Today, since I have a bad cold and sore throat, I decided a good dose of chicken broth was in order. The basic Chicken and Noodle recipe I stole from the booster booth at the school. It’s fast, easy and hot for those cold football games and Pumpkin show nights, or nights you are too sick to do a lot of preparation. I add some vegetables to mine to make it a little more flavorful and maybe a little healthier.

Basic Chicken and Noodles.

• 32 oz chicken broth ( boullion in water works fine )
• 2 cans of chicken
• 12 oz of amish noodles.
• Extras:
• Olive Oil
• 1 cup onion diced
• 2 stalks celery diced
• 2 carrots diced
• frozen peas
• thyme
• sage
• parsley
• salt and pepper

In a small pan, sauté onions, celery and carrots in olive oil until soft, but still a little firm.

Heat up chicken broth in a soup or stock pot until simmering. Add noodles to the broth and stir until soft. Throw in the canned chicken, the sautéed vegetables and since my husband loves peas, I add those. Add seasonings to taste – including salt and pepper. This is a very quick meal. The longer it is cooked, the more the noodles absorb the broth, so be ready to serve based on how much broth you like and how thick you want the noodles to be.