I'm on my second cold of the season and it's turned into bronchitis. Connie caught the first one and gave it to me. I felt good for a couple of days in between then came down with the 2nd one. He now has that cold also. Delightful. I love sharing, just not colds! So, I finally broke down and stayed home for a day. Mostly sat in my chair and read - when I wasn't napping. Well, yes, and I watched Food Network. I've never made a lot of Sandra Lee's recipes because she uses too many prepared foods - the whole jist of the show, I know. I'd rather have more control over the ingredients. But, there is a time and a place for the whole semi-homemade deal. Like when you're sick and you just don't have the energy to deal with dinner. Choice one is semi-homemade, choice two is carry out. For half the cost, I can prepare twice the number of meals. Sign me up.
This is actually my creation. Born of desperation many years ago when I wanted something more substantial than chicken noodle soup but I didn't want to cook. It was so good that it's become my go-to feeling puny recipe. The best part is you're still getting that famous Jewish Penicillan - chicken stock. Referred to around here as liquid gold. I fill my freezer with containters of homemade stock. But, for this recipe if you don't have homemade stock or don't feel like messing with thawing it etc, hey, just open a can!
Chicken and Noodles
Ingredients:
1 46 oz can chicken broth
package frozen noodles (I use Reames)
two large handfuls of baby carrots
1 rotisserie chicken (so, what did we do before they had these???)
1 carton mashed potatoes ( I use BobEvans from the refrigerator section, but you can use frozen, box mix, whatever trips your trigger)
1 jar turkey gravy, if desired
1 large handful frozen peas, if desired
Directions:
Open the can of chicken broth and pour it into a large pot.
Crank the heat up and bring the broth to boiling. While that's happening, cut your carrots into chunks. Then, bone the chicken. Use the lid of the chicken for scraps.
Saves washing a bowl! Once the broth is boiling, add the noodles
and carrots
and give it a good stir. Turn the heat back to medium. Let the noodles and carrots cook for about 20 minutes. Right at the end, toss the chicken meat
and peas in.
Heat up the potatoes. For each serving, spoon a big dollop of potatoes in the middle of a pasta bowl.
Pour the noodle mixture over.
Serve. If you want more sauce/gravy, heat up the jar of turkey gravy and add it to the mix.
