It's finally starting to cool off a little around here. Woohoo! Man, I love Fall. It makes me want to visit pumpkin patches and bake bread while wearing a sweater. It's just awesome.
If you're busy doing Fall-y type stuff all day, you'll need a simple recipe to cook for supper. Here's a good one:
SIMPLE CHICKEN AND NOODLES
2 chicken breasts, cut into small chunks
1 onion, chopped
1 stalk celery, chopped
1 large carrot, chopped (or 10 baby carrots)
4 cups chicken broth
12 oz egg noodles (or broken spaghetti, or elbow macaroni)
salt/pepper
a little oil (2-3 TBS)
1 TBS butter
Season the chicken with salt and pepper.
In a large pot with a tight-fitting lid, heat a little oil over medium-high heat. Brown the chicken. You don't need to cook it all the way through here. It will finish cooking later on.
Remove the chicken to a plate and set aside. Add the onion, celery and carrots. Saute until softened. To speed this process up you can add a little water then cover. Let the veggies steam for a few minutes then stir. Repeat until softened. Season with salt and pepper.
Return the chicken to the pot. Add broth. Bring to a boil.
Add the butter then add the noodles.
Stir well and press the noodles down as best you can.
Put the lid on, reduce the heat and simmer for about 20 minutes, stirring every 5 minutes or so.
It's done when the broth is absorbed and the noodles are tender.
Garnish with a little parsley.
This is a simple dish that's comforting and filling. Plus it makes a little chicken go a long way. Great way to use up a few chicken breasts. The family gave it the thumbs up. Give it a try and see how you like it.
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