Monday, July 11, 2016
Chicken Noodle Stew
1 lb. chicken cut into 1/4" slices (I used frozen diced chicken precooked)
1 med. onion, chopped
1 can (14 1/2oz.) chicken broth
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
2 cups frozen mixed vegetables
1 tsp. lemon pepper seasoning
3 cups uncooked extra-wide egg noodles
1 cup water-ADD ON COOKING DAY
In a gallon size bag, add chicken, onion, broth, soup vegetables and seasoning and seal shut. In a quart size bag fill with noodles and seal shut. Put both bags into another gallon bag for storing together and freeze.
Thaw completely. Pour mixture and 1 cup of water into a large skillet; bring to a boil. Stir in noodles. Reduce the heat; cover and simmer for 10 minutes or until the noodles and vegetables are tender.
Yield: 6 servings