Jodi explains this tasty recipe at 17:37 minutes into the show podcast below.
I slow cooked 2 big chicken breasts all day (just seasoned them, put a pat of butter on each). Shredded the chicken when I got home. You CAN use store bought rotisserie chicken.
- 2 32oz. boxes of chicken broth
- 1 package of Noodles (your choice here)
- 1 onion sliced thinly
- 1 tablespoon minced garlic
- You CAN use 1 celery stalk, sliced (I did not this 1st time)
- 1 small can of sliced carrots
Sauté the onion and garlic in butter OR olive oil until soft. Then add the shredded chicken. (it ends up being about 1 ½ cups of chicken)
Add the 2 boxes of broth to the onion/chicken mixture, stir. Then add about 1 cup of water. Turn up the heat and get it to a boil. Then add the noodles (I poured in half a package of egg noodles – it was plenty!) Add the carrots. Let it cook like this until the noodles are soft. Then turn it on LOW to simmer.
I DID add salt to taste, and a creole type seasoning. Season however you like.
It’s almost too easy. Murphy loved it. This would also be good to bring to a sick friend. Enjoy!
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