A flavorful way to strech a small amount of chicken to feed a family.
Provided by Kristi Luce
Categories Chicken
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. I use what ever chicken is on sale (usualy thighs) for this recipe. Place the chicken in a large pot with all the ingredients for the cooking liquid and cook on High for 35 min. Remove the chicken and set aside to cool and shred, reserving the liquid.
- 2. Melt 1 tbls of the butter in a skillet and saute the onion and garlic on Med until soft (about 5 min).
- 3. Combine 2 cups of the reserved liquid with the cornstarch and chicken bouillon. Set aside. Heat remaing liquid to a boil and cook the noodles as directed on the package. I like to use wide egg noodles.
- 4. While the noodles are cooking add shredded chicken, 2 cups of the reserved liquid and the frozen veggies to the onion and garlic in the skillet. Simmer on Med-High for 5 min.
- 5. Add the cornstach liquid to the chicken mixture and simmer until the sauce thickens slightly, stirring continualy. Taste and add salt and pepper if needed.
- 6. When the noodles are done drain off the liquid. Add remaining Tbls of butter to the noodles and stir to coat.
- 7. At this point you can either combine it all together in the pot of noodles or plate the noodles and top with the chicken mixture.
- 8. Enjoy!
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