If you can plan ahead a little for this one, start the chicken in your crock pot while you’re making dinner another day and turn it off when you go to bed. (When chilled you can scrape away the fat that rises to the top.) But if you’re pressed for time, look for a rotisserie chicken already cooked at the market and buy chicken stock. Be sure to watch the “Oven Potato Fries” video to make prep time easier.
Ingredients:
1 cooked chicken -- cooked or rotiserrie
6 carrots -- scrubbed and chopped 1/2" pieces
1 onion -- 1/2" pieces
4 stalks celery -- 1/2" pieces
4 oz(s) egg noodles
64 oz(s) chicken broth -- 8 c.
1/2 cup(s) parsley -- chopped fine
4 sweet potato(es) -- cut in 1/2" wedges
2 tsp cumin
2 tsp paprika
1 lime -- cut into wedges
Directions
Prep Work: Cook chicken in a crock pot if desired. Chop onions, carrots, and celery and store in ziplock. Cut potatoes into sticks for fries.
1. Preheat oven to 400 degrees. Put potatoes on a baking sheet and sprinkle lightly with olive oil, salt & pepper. Toss to coat and spread evenly over pan in a single layer. Place in oven and set timer for 30-40 min.
2. In soup pot, sauté onions, carrots, and celery in frying oil until carrots can be pierced; approx. 5-7 min.
3. Add broth and noodles to vegetables, then simmer on medium heat until noodles are done; approx. 10 minutes.
4. Meanwhile, cut all light and dark meat from chicken bones.
5. When noodles are done cooking, add parsley and as much chicken as desired to pot. (Freeze extra meat or make sandwiches.)
6. Salt and pepper to taste and simmer on lowest setting until potato fries are done. Toss finished potatoes with cumin and paprika and serve with wedges of lime or ketchup for dipping.
TIME SAVERS: On a busy, crazy day, substitute the potatoes with warm, whole wheat bread and organic butter. If you make the potato fries, you can make extras and freeze them in a ziplock for another meal too. They warm up quickly in a medium heat, dry skillet.
