|An all-time favorite...a quick and easy comfort meal that's oh so healthy for you!|
Be sure to favorite/print out this recipe as I'm sure you'll want to prepare this
each and every time you find you have leftover chicken and/or turkey on hand...
Prep/Cook: 30 Mins.
1/2 tablespoon light olive
2 cups diced celery
1 cup diced carrots
Pinch of red pepper flakes
1/4 cup dry minced onion
1 teaspoon dried basil
2 tablespoons dried parsley, divided (see below)
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon lemon pepper
1/4 teaspoon lemon pepper
1/4 teaspoon ground poultry seasoning
1/8 teaspoon ground turmeric
6 cups low-sodium chicken broth
1/2 tablespoon white wine vinegar
1/2 tablespoon worcestershire
3 precooked, boned, skinned chicken thighs, roughly shredded, then cut into bite-size pieces
2 green onions, cut into 1/4" slices (both white and green parts)
1 (reserved) tablespoon dried parsley
1/4 cup frozen sweet peas
Noodles: Prepared and stored separately (See 'Leftover Tip' below)
--1 (8-oz pkg) No-Yolk Broad-Egg Noodles, prepared according to pkg directions (10-12 mins. cooking time)
Cheddar Cornbread (15-20 minutes baking time):
1/3 cup milk
--1 (8.5-oz. pkg) dry Jiffy Corn Muffin Mix
1/4 cup shredded medium cheddar cheese
Preheat oven to 400 degrees, and set aside a sprayed, square 7" baking dish. Place a separate medium pot on stove with 4 quarts water over high heat for water to boil for noodles.
First, begin preparing soup by heating oil in a heavy-bottom saucepan over medium high heat. Add and sauté celery, carrots, dry minced onion, basil and 1 tablespoon dried parsley, granulated garlic and onion, lemon pepper, poultry seasoning, and turmeric for 5 minutes. Add chicken broth, white wine vinegar, and worcestershire; stir to combine. Bring soup to boil, then reduce heat to medium low to simmer for 15-20 minutes.
Meanwhile, prepare noodles according to package directions.
Also, begin preparing cornbread batter in a small bowl by beating an egg with 1/3 cup milk, add and mix in with a fork the dry corn muffin mix, and fold in shredded cheddar cheese. Pour batter into prepared baking dish and bake, uncovered, in preheated oven for 15-20 minutes.
At this point, finish soup by adding the chicken, green onions, remaining 1 tablespoon dried parsley, and frozen peas. Cook for 2 minutes, then turn off heat.
Drain noodles in a colander at end of cooking time.
Remove cornbread at end of baking time, and cut into 6 squares.
To serve, place 3/4 cups of prepared noodles into each bowl and ladle soup over top. Place filled soup bowls onto separate dinner plates, each with squares of cheddar cornbread slathered with butter ;) alongside. ~ Enjoy!
Leftover Tip: I store cooked noodles separately in the refrigerator in ziploc bag so as to maintain their integrity, with the actual soup separately, covered, in an air-tight container.