Pantry Quick Chicken And Noodles Food

QUICKIE CHICKEN AND NOODLES

Steps:

• Cut chicken into bite sized pieces, sprinkle with poultry seasoning, salt and pepper, and saute in one tablespoon of the butter.
• When chicken is no longer pink and is starting to turn golden brown, add chicken broth and carrots.
• Simmer on medium heat approximately 10 minutes.
• Stir in egg noodles and simmer approximately 25-30 minutes until noodles are tender.
• Add cream of chicken soup and the remaining tablespoon of butter, simmer for 5-10 more minutes and serve.

QUICK CHICKEN AND NOODLES RECIPE

Steps:

• Heat oil in a saucepan or Dutch oven.
• Add onion and garlic. Saute until tender.
• Add broth, allow about one cup of broth per serving.
• Bring to a boil. Add about ¼ cup chopped carrots per serving and about 1 Tbsp chopped celery per serving, or desired amount.
• Reduce heat and simmer until vegetables are almost tender, about 5minutes.
• Add noodles, about one cup of uncooked noodles per serving or desired amount and about ¼ tsp dried basil per serving. Add peas and green beans.
• Gently boil until noodles are almost tender.
• At this point, add chopped chicken, about ⅓ cup per serving. OR remove some of the noodle mixture to another saucepan. Add vegetarian chicken product for a vegetarian version.
• Warm through.
• Stir a little cornstarch into some cold water. Add to the bubbling pot and stir to thicken.
• Reduce heat to medium-low. Gently stir in desired amount of sour cream. Add salt and pepper to taste.
• Serve in soup or pasta bowls.