I still use and create flexible recipes, but I actually measured the ingredients in this one for everyone. Feel free to experiment a bit with the ingredients and amounts.
I came up with this idea because I love chicken noodle soup, so I can have the taste of the soup even when I don’t want actual soup.
2 T oil
2 carrots, peeled and sliced
2 ribs celery, sliced
1 small onion, sliced
2 cloves garlic, sliced or minced
1 package of dried noodles
1 lb. chicken pieces, skinned and cut up (deboned, if preferred)
¼ tsp. black pepper
2 tsp. chicken bouillon
1 tablespoon flour
Optional: 1/4 cup frozen corn
- Heat oil in a frying pan, and put water on to boil in a saucepan.
- Turn the heat to medium high for the frying pan once a drop of water added to the oil sizzles. Add the vegetables and sauté until tender, stirring frequently, for about 15 minutes.
- When water in saucepan boils, add noodles, and turn down to medium. Stir noodles occasionally so they don’t stick.
- Add chicken to vegetables in frying pan, sprinkle with the black pepper, and turn down to medium. Continue to cook, stirring frequently, until chicken is cooked thoroughly (about 15 minutes for boneless pieces; longer for pieces with bone in them).
- When noodles are finished, drain and set aside.
- Mix chicken bouillon and flour in 1/2 cup water and add to frying pan. Add corn, if desired. Simmer until sauce is somewhat thickened (5 to 10 minutes), and serve over noodles.
This recipe can also be very easily adapted to make “Chicken Rice Soup” Chicken – just make rice instead of the noodles!