We're doing a little something fun here at Mission Minded Mothering!
Today will be a little sneak peek for you.
Starting November 25 and continuing through December 23, I will be sharing a recipe or two every Friday and possibly GIVING AWAY copies of Farm to Fark the Margy Way (my step-mom's 2nd cookbook!) and/or offering a discount for you all. We're working out all the fine details, but I want you to stay tuned and make sure you check back next Friday!
So, to get you started and excited - a comfort food for this time of year...
Chicken & Noodles!
Farm to Fork Fun:
:: We buy our meat from a local, grass-fed farm.
:: Canned soup is not too healthy! So, I buy Campbell's Heart Healthy to help a little bit. :/
:: I just stocked up on Amish noodles when I went to Shipshewana, but you can also buy them at the store!
Chicken & Noodles
2 lbs chicken breast
1 tsp pepper
2 cans cream of chicken soup
4-6 cups of water (depending on how much broth you like)
3 T chicken base
1 cup onion
1/2 tsp garlic, minced
1/4 cup fresh parsley or 2 T dried
8 ounces wide amish egg noodles, uncooked
Crock Pot Method - Wash chicken and remove as much fat as possible. Place the chicken in the crock pot and season with salt and pepper. Add all other ingredients with the chicken except the noodles. Put the lid on the crock pot and cook on low for 6-8 hours or high for 4-6 hours - until the chicken is pull apart tender. When the chicken is done, remove and pull apart into pieces. Turn the crock pot on high (if not already on high) and remove the lid. Add the noodles and cook until they are done. Approximately 30 minutes. Note: the last 30 minutes you can add frozen peas or mixed vegetables, if you like. This is very good served over mashed potatoes!