Anyway – on to the recipe:

2 frozen chicken breasts (thawed)

1 tablespoon crushed garlic

¼ cup olive oil

¼ small onion – diced

½ teaspoon black pepper

1 small pinch rosemary

½ teaspoon ginger

2 stalks celery – chopped

1 medium bag (or 4 cups) egg noodles (the thicker, frozen variety are best)

2 large cans, low-sodium, chicken broth (I prefer Swanson’s)

1 bag frozen mixed veggies of your choice

1 cup chopped baby portabella mushrooms

In a frying pan add oil, garlic and onion and set on medium heat.  Cube chicken breasts into pieces roughly the size of your thumbnail and add to frying pan.  You’ll want to sauté’ the chicken breasts until they just begin to turn a light, golden brown – set frying pan off heat.  In a large stock pot add broth, pepper, ginger, rosemary, celery and noodles and bring to a low, simmering boil; allow them to do so for about 10 minutes stirring occasionally, add entire contents of frying pan (chicken, garlic, onions and left over oil) to broth (be careful not to splash yourself) and add frozen veggies and mushrooms.  Turn down to low heat and allow the mixture to simmer for at least ten minutes.  It’s ready to serve! 

Alternately if you mix all of the ingredients in a crock-pot and allow to cook on low to medium for an hour or so (covered) I think you get a much better end product.

The variation on the ingredients is about endless . .  . I’ve added chopped cabbage before to very good effect.  Frozen veggie mixes come in a wide range and so you can experiment with which ones to use.  I usually prefer those with carrots and corn involved although some of the stir-fry mixes can be really good as well.  Just let your appetite be your guide.

Hope you like this one and don’t be shy to let me know what you found to improve it.

Happy eating! and until next time – Be Well!

Bill