Home Made Chicken Noodle Soup (Stove Top & Crock Pot)

Ingredients

64 oz Chicken Stock

1 tbsp Olive Oil

4 Chicken Breasts (Skinless/Boneless) Cubed

2 Cups Celery, Sliced

2Cups Carrots, Sliced

8oz Bag of ¼” Wide, No YOLKS broad egg noodles

Directions

Stove Top

Pour olive oil in large soup pot on med heat

Add: Chicken Breasts Cook/Brown the Chicken and then remove from pot.

Add: Chicken Stock to deglaze the pot

Add: Celery & Carrots bring to a simmer, let simmer 15-20 minutes until veggies are tender.

While Veggies Simmer cube up the cooked chicken breast and add it back to the pot.

Add: Egg Noodles, simmer until egg noodles are tender.

Slow Cooker

Add: Chicken stock, Celery, Carrots and chicken breasts to slow cooker and cook on high 5-6 

20 minutes before serving
Add: Egg Noodles - As soon as egg noddles are tender you are all set!

Spicy Red Lentil Chili

     Another recipe adapted from Wegmans

Ingredients

2 cups Carrots, Diced
1 cup  Celery, Diced
1 cup  Onions, Diced
1 cup  Green Bell Peppers, Diced
2 cups Tomatoes, Cored & Diced
2 cloves Garlic, Minced
16 oz Bag of Red Lentils
4 cups Chicken Broth
2 cups Water
1 tbsp Butter, salted

Spices
1/8 Black Pepper
1 tbsp Cumin
1/8 tbsp Cayenne Pepper
1/8 tbsp Turmeric
½ tbsp Sea Salt
1/8 tbsp Chili Powder
Tabasco sauce – to taste(usually add this to bowl with serving not to pot)

Directions

Melt butter in stock pot on med-low heat
Add: Celery, Onion, Garlic & Carrot 
let veggies soften and sweat but not brown.(10 min or so)
Add: Water, Stock, Lentils & Spices and bring to a simmer.
let simmer (15-20 min)
Add: Tomato & Green Pepper
Simmer until lentils are tender (10-15 min)

** GARNISH IDEA - Shredded Cheddar and Avocado