Tonight I threw together a dish of chicken and noodles. I just made up the recipe as I went. I used chicken tenderloins from the freezer, but this would also be great with leftover turkey or ham from your holiday celebrations, or any time!
16 oz. Wide Egg Noodles
2.5 lb. package frozen chicken tenderloins
approx. 8 cups water
2 tbsp. flour + 1/4 c. hot water, blended
salt, pepper, oregano, garlic powder, and parsley to taste
2 cups mixed veggies
Bake or boil chicken until just done, adding above seasonings as it cooks. Remove chicken to a cutting board.
Using remaining liquid in dish, add enough hot water to equal about 8 cups. (Add a few chicken bouillon cubes if you have them, but they are not necessary. You will still get a good flavor without them.) Bring to a boil in a large pot.
Meanwhile, chop chicken into bite-sized pieces. Set aside.
Once water is boiling, add noodles, veggies, and chicken. Mix together flour/water and add to pot….this should thicken the stock a bit to make more of a stew consistency rather than soup. (If you prefer soup, feel free to omit this part!)
Continue to cook on low until veggies are cooked to your preferred tenderness. Serve with my Quick & Easy Drop Biscuits! I patted them out this time, which made for very fluffy and delicious biscuits!