QUICK CHICKEN AND NOODLES RECIPE
Easily adaptable recipe makes one serving or enough for a crowd.
Provided by Renee Pottle
Categories Entree
Time 35m
Number Of Ingredients 13
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.
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