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Chicken and Noodles Recipe
1 tablespoon oil (vegetable or olive oil)
2 1/2 cups of Pictsweet Seasoning Blend*
1 medium carrot, sliced
12 cups chicken broth
1 teaspoon Tony Chachere's Creole Seasoning
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1 12 oz. bag of wide egg noodles
3 cups diced, cooked chicken meat**
*Using the Pictsweet seasoning blend makes it quick and easy, but you could just as well make your own blend by dicing one onion, 1/2 bell pepper, one stalk of celery and a little parsley.
** To make this easier and tastier, just use one of those store-bought roasted chicken you see at your grocery or at stores like Wal-Mart. They're inexpensive and work great in this.
In a large pot, heat the oil and then sauté the vegetables for about five minutes or until the onions are translucent. Add the broth, Tony Chachere’s, salt, pepper, garlic powder, and poultry seasoning. Bring to a boil. Stir in the egg noodles and chicken. Reduce heat, cover, and simmer for about 45 minutes or until the carrot slices are tender.
Note 1: We like this nice and thick but if you want it more like chicken noodle soup then use only about 1/2 the bag of egg noodles.
Note 2: We sometimes throw in some chopped broccoli too. Completely optional.
Enjoy with a loaf of hot french bread for dipping.
Tonnere mes chiens c’est bon!
Hope you enjoy!
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