Homemade Chicken & Noodles

This recipe is a little bit my own, a little bit my mom's, a little bit my MIL's, and a little bit BHG cookbook. All-in-all, it's excellent! (But that's my own biased opinion!)

Chicken and Noodles
**my own recipe**
Makes: 4-6 servings Cook: 1 hour

2 c	flour
½ t	salt
2	eggs, beaten
⅓	water
1 t	cooking or olive oil
6 c	chicken broth
1 can	cream of chicken soup
2 c	chicken, chopped
	salt and pepper to taste

In a large bowl, stir together flour and salt. Make a well in the center of the mixture. In a small bowl, combine eggs, water, and oil. Add egg mixture to flour mixture. Stir to combine.

Sprinkle clean kneading surface with flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8-10 minutes total - I never knead that long). Cover and let dough rest for 10 minutes.

Divide dough into 4 equal portions. Roll each portion until about ¹⁄₁₆" thick (about a 12" square). Let stand, uncovered for about 20 minutes. Cut the noodles to approximately ¼" - ⅜" wide (length about 6" but doesn't have to be perfect). Lay noodles on drying racks or cooking sheets with parchment paper (don't forget the paper, they will stick!) to dry.

I usually let my noodles dry out for about two to three (or more) hours before cooking. You can take them immediately to the pot but they only need to cook for a couple minutes this way (according to BHG - I've never done it).

Put chicken broth and cream soup in (at least a 4 qt) stock pot or large sauce pan on medium-low heat. Stir to combine. Add chicken and bring to a simmer stirring occasionally.

Add half the noodles to the pot and continue to cook until al dente (about 20 minutes). You should stir frequently after adding the noodles because they have a tendency to stick to the bottom of the pan if you don't. If adding all the noodles, add about one or two cups of water to the pot.


** You can also freeze the noodles if you make extra. Lay them on wire cooling racks for about five hours, turning once or on parchment paper on cookie sheets to dry overnight. Place in a freezer bag or freezer container. Can be frozen for up to 8 months (according to BHG). Thaw before cooking.

Cheesy Potato Soup

This was so delicious, and perfect this time of year!

Cheesy Potato Soup
**my own recipe**
Makes: 4-6 servings Cook: about 40 minutes

1 c	onion, diced
1 c	celery, diced
4	carrots, peeled and diced
2	large baking potatoes, peeled and diced
2	chicken bouillon cubes
4 c	water
1 c	half-and-half
2 c	sharp cheddar cheese, shredded
½ t	dried dill weed
¼ t	garlic powder
1 t	parsley flakes
⅛ t	ground cayenne pepper (this really sets it apart!)

In a stock pot or large saucepan over medium heat, combine onions, celery, carrots, potatoes, bouillon cubes, and water. Bring to a boil, then reduce heat and simmer for 15 - 20 minutes, until potatoes are tender (time will depend on how large you chopped your potatoes). Do NOT drain.

Puree potato mixture in a blender or food processor. (If using a food processor, don't overfill - it makes a BIG mess!) Return to pot over medium heat. Stir in half-and-half, cheese, dill, pepper, salt, and cayenne. Bring to a low boil and cook, stirring frequently, until thickened.

Sloppy Joes

We had these Tuesday night, and they were delicious. Robert loved them and I enjoyed them, which is unusual for me with sloppy joes!

Sloppy Joes
from Mary Hunt's Everyday Cheapskate newsletter
(with some changes from me)
Makes: 4-6 servings Cook: 45 minutes

1 lb	ground beef (we used ground turkey)
½ c	diced onion
1 sm	green pepper, diced (I only had red on hand)
½ t	garlic powder
1 t	yellow mustard
¾ c	ketchup
1 T	brown sugar
	salt and pepper to taste

In a medium skillet, brown ground beef, onion, and bell pepper; drain off liquids. Stir in garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper.

Homemade Tomato Sauce

Well, I told you I was going to give you the recipe so here it is!

Tomato Sauce
(adapted from Better Homes & Gardens)
Makes: 4 servings Cook: 8-10 hours

28 oz	can whole tomatoes, undrained and pureed OR crushed tomatoes
6 oz	can tomato paste
1 c	onion
½ c	celery
½ c	green bell pepper
1 t	garlic powder
2 t	dried parsley
1 t	sugar
1 t	dried basil
1 t	crushed oregano
½ t	salt
¼ t	pepper

Optional: Puree onion, celery, and bell pepper with tomatoes if you want a smooth sauce.

Add all ingredients to a slow cooker. Stir. Cook on Low for 8-10 hours or on High for 4-6 hours.


**See?! Easy as pie! Although making pie never seemed that easy to me! We have had problems with the taste of the tomatoes in the end result but I think it has to do with the cans of tomatoes that we used. You can definitely add or subtract spices to your liking!

Parmesan Chicken

We had this last night. It was one of our new recipes for the week. Robert really enjoyed the flavor from the onion soup mix. I thought the rice was a little mushy and the chicken dry, but I'm a bad critic of my own food. We also used brown rice instead of white.

Parmesan Chicken
from Mary Hunt's Everyday Cheapskate newsletter
Makes: 6 servings Cook: 8 hours

1	envelope onion soup mix
1 ½ c	milk
2 cans	condensed cream of mushroom soup OR make your own
1 c	long-grain white rice (not instant or Minute rice)
6	boneless skinless chicken breast halves
¼ c	butter, cut into bits
¼ c	Parmesan cheese
	salt and pepper to taste

Combine onion soup mix, milk, mushroom soup, and rice in a bowl. Place chicken breasts in bottom of greased slow cooker. Top with butter. Pour mixture over top.

Sprinkle with salt, pepper, and Parmesan cheese. Cover; cook on Low for 8-10 hours or on High for 4-6 hours.

Twice-Baked Potatoes

When I made my meal plan, I was originally going to go with this recipe. But after looking at it (and seeing that I had another recipe in my cookbook for twice-baked potatoes), I decided to make up my own. So here it is:

Twice-Baked Potatoes
Makes: 2 servings Bake: 65 min

2	large baking potatoes
½ c	sour cream
¼ c	half-and-half (more if needed)
1 t	garlic powder
1 c	onion, diced (1)
6	strips of bacon, cooked and diced
1 c	shredded cheese
1	green onion, thinly sliced

Bake the potatoes at 400 degrees for 50 minutes or until tender (don't forget to poke holes in the skin). Slice top off each potato and discard. Scoop out potato from shells (leave a thin layer of potato on skin).

Add sour cream and half-and-half to the potato; mix well. Add more half-and-half if needed to get desired consistency.

Stir in garlic powder, onion, bacon, and cheese. Carefully fill the potato skins (there might be extra mixture). Bake for 15 minutes (at 400 degrees). Top with green onion; serve.

--These were excellent and very filling.

Mexican Casserole

This has always been one of my favorite foods ever since I can remember. I changed a few of the quantities to make it a little healthier - it is originally very cheesy and creamy. I'm trying to get Robert to be just as enthusiastic about it too, but he prefers burritos over any other Mexican food!

Mexican Casserole
my mom's recipe
Makes: 6-8 servings Bake: 30 minutes

1 lb	ground beef, cooked and drained
1 c	onion, chopped (1)
1 pkg	taco seasoning
1	can tomatoes with green chiles, undrained
⅓ c	black olives, sliced (1 small can)
1	small bag corn tortilla chips
2 c	Monterrey jack cheese, shredded (8 oz)
8 oz	sour cream

Cook beef, onion, taco seasoning, tomatoes, and olives until heated through. Smash ½ chips in a 9"x13" baking dish. Layer meat mixture, then cheese. Spread sour cream on top. Top with remaining chips (smashed if desired). Bake at 350 degrees for 30 minutes. Let stand 15 minutes before serving.

--It will freeze and tastes just as great after reheating!

Chili & Cornbread

The chili is my own recipe. It's a mix between my mom's and Betty Crocker's.

Chili
**my own recipe**
Makes: 4-6 servings

1 lb	ground beef, cooked and drained
1 c	onion, chopped (1)
1-	28 oz can diced tomatoes, undrained
1-	15oz can tomato sauce
1-	4 oz can diced green chiles
1	can hot chili beans (reg. size, not sure of weight)
1 T	chili powder
½ t	garlic powder (or 2 cloves finely chopped)

Add all ingredients to a slow cooker. Cook on Low heat setting 6 to 8 hours.

--Serve with cornbread, shredded cheese, sour cream, and sliced black olives!

Cornbread
Makes: 9 servings

1 c	flour (I use whole wheat)
¾ c	corn meal
3 T	sugar
2 t	baking powder
½ t	salt
1 c	skim milk
¼ c	vegetable oil or butter
1	egg, beaten

Grease 8 or 9-inch square baking dish. Combine dry ingredients. Stir in milk, oil (or butter), and egg just until moistened. Pour batter into prepared pan. Bake at 400 degrees for 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean.

--For corn muffins: Pour batter into 12 greased or paper-lined muffins cups. Bake at 400 degrees for 15 to 20 minutes or until golden brown.

Salmon Patties

Another great fast and easy seafood recipe - salmon patties!

Salmon Patties
my mom's recipe
Makes: 4 servings

1-	14 oz can salmon, UNdrained, flaked, skin and bones removed
2	eggs, beaten
1 T	onion flakes
1 t	dried dill
1 c	saltine crackers, crushed

Open salmon and pour into a medium bowl. Pick out larger bones and skin. Mash salmon and smaller bones (they're very soft) all up.

Add the rest of ingredients. Use enough cracker crumbs until mixture holds together when you make it into a bowl. Roll each ball into more cracker crumbs to coat.

Place into a frying pan sprayed with non-stick spray (or you could fry in oil). Flatten balls with spatula to form patties. Cook on medium-low heat until golden brown (about 6-8 minutes), turning once.

Crab Cakes

These crab cakes are delicious. We've eaten this meal twice within six weeks.

Crab Cakes
Better Homes & Gardens (75th Anniv. Ed. p. 299)
Prep: 20 min Bake: 12 min Makes: 4 servings

1	egg, beaten
1 c	soft bread crumbs
3 T	mayonnaise or salad dressing (I used ranch once instead)
2 T	green onion, thinly sliced (1)
1 t	dried dill
1 t	seafood seasoning (I used McCormick's salmon seasoning)
¼	black pepper
2-	6 ½ oz cans crab meat, drained and flaked
3 T	fine dry bread crumbs
2 t	cooking oil

In a medium mixing bowl, combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crab meat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2 ½-inch patty.

Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and oil. Sprinkle over crab cakes, pressing to adhere. Bake, uncovered, in a 450 degree oven fr 12 to 15 minutes or until light brown.

French Dip Sandwiches

I thought I would get caught up on all my recipes this week. I have so many that aren't online, so that means I have to write them out - which can get a bit tedious after a while. Note, none of these recipes have pictures, but as soon as I make them again, I will post some. So, here's the first one:

French Dip Sandwiches
Betty Crocker Cookbook (10th Ed. p. 156)
Makes: 10 sandwiches Prep: 5 min Cook: 8 hr

3 lb	beef boneless chuck roast
1 ½ c	water
⅓ c	soy sauce
1 t	dried rosemary leaves
1 t	dried thyme leaves
1 clove	garlic, finely chopped (or ¼ t garlic powder)
1	dried bay leaf
3 or 4	peppercorns
2- 1 lb	loaves French bread

If beef roast comes in netting or is tied, do not remove. In 3 ½- to 4-quart slow cooker, place beef. In small bowl, mix remaining ingredients except bread; pour over beef.

Cover and cook on Low heat setting 7 to 8 hours.

Skim fat from surface of juices in cooker; discard bay leaf and peppercorns. Remove beef from cooker; place on cutting board. Remove netting or strings from beef. Cut beef into thin slices. Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half. Fill bread with beef. Serve with broth for dipping.

--This is delicious. We've eaten it twice already!

Chicken Enchiladas

Tonight for dinner ...

The last time I made this, Robert and I didn't care for it because Velveeta has no taste to us. Plus I'm just not a big fan of it anymore because it's so processed. So here is "my version" of the recipe from Easy to Bake, Easy to Make. Just to let you know, I did not, nor will I ever, subscribe to this kind of junk. I got this and a few other recipes (like the Double Decker Confetti Brownies) free as an advertisement to buy more!

Chicken Enchiladas
Makes: 4-6 servings Bake: 20 min

2	chicken breast, cooked & chopped
2 T	taco seasoning
1	green bell pepper, chopped
1	onion, chopped
8 oz	cream cheese, cubed
1 c	salsa, divided
8	6" flour tortillas
2 c	sharp cheddar, shredded
¼ c	milk
1 T	flour

Lightly grease 9"x13" baking dish.

Stir chicken, taco seasoning, bell pepper, onion, cream cheese, and ½ c salsa in saucepan on low heat until cream cheese is melted.

Spoon ⅓ c chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared pan.

Stir cheddar, milk, and flour in sauce pan on low heat until smooth and thickened. Pour sauce over tortillas; cover with foil.

Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining (½ c) salsa over tortillas.

Note: Robert thought they tasted as great as those you get in Mexican restaurants!

Chicken Tetrazzini

Since the recipe was on my meal plan this week, I figured I'd better share!

Chicken Tetrazzini
Better Homes & Gardens (75th Anniv Ed. p. 432)
Makes: 6 servings Prep: 30 min Bake: 15 min

8 oz	spaghetti or linguine
2 c	fresh mushrooms, sliced
½ c	green onions, sliced (4)
2 T	butter
¼ c	flour
⅛ t	black pepper
⅛ t	ground nutmeg
1 ¼ c	chicken broth
1 ¼ c	milk, half and half, or light cream
2 c	cooked chicken or turkey, chopped
2 T	dry sherry (optional)
¼ c	Parmesan cheese
¼ c	almonds, toasted and sliced
2 T	fresh parsley, snipped (optional)

Cook spaghetti or linguine according to package directions; drain.

Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper, and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, sherry (if using), and half of the Parmesan cheese. Add cooked spaghetti; stir gently to coat.

Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with the remaining Parmesan cheese and the almonds. Bake in a 350 degree oven, uncovered, for 15 minutes. If desired, sprinkle with parsley before serving.

Mini Meatloaves

I normally don't use Kraft recipes because they call for so much processed food, but the mini meatloaves recipe from their Fall 2008 issue of Food and Family wasn't too bad. The meatloaves taste great, the only "processed" ingredient is stuffing mix (which you could make your own) and there's three "style" options to choose from.

Meatloaf Minis
Food & Family, Fall 2008 p. 60
Makes 6 servings (2 ea.) Bake 35 minutes

1 lb	extra lean ground beef
1 pkg.	(6 oz) stuffing
1 c	water
¾ c	shredded cheddar cheese

Heat oven to 375 degrees. Spray 12 cup-muffin pan with non-stick spray Mix meat, stuffing mix, water, and add-in (see options below). Press into prepared muffin cups.

Make an indentation in center of each meatloaf with spoon (I used a cookie scoop); fill with sauce (see options below).

Bake 30 minutes or until cooked through (160 degrees). Top with cheese; continue baking 5 minutes or until cheese is melted.

Options:	American-Style	Italian-Style	Mexican-Style
Add-in:	1 tsp garlic powder	1 tsp Italian seasoning	2 tsp chili powder
Sauce:	¾ c barbecue sauce	¾ c spaghetti sauce	¾ c salsa

So far we have tried the American- and Mexican-Styles and both are excellent!

Homemade Pizza!!!

I've made a lot of homemade pizza lately -- basically almost every Friday for the past two months! I started out using a BHG recipe but found an "Italian Cheese Bread" recipe that I like a whole lot better for pizza crust.

Note, if using the Italian Cheese Bread recipe for pizza crust, bake at about 375 degrees for 25 to 30 minutes.

Pizza Dough
Better Homes & Gardens (75th Anniv. Ed. p. 147)
Makes: 2 pan or thin crust pizzas Prep: 20 to 50 minutes

2 ¾ to 3 ¼ c	all-purpose flour
1 pkg	active dry yeast
¼ t	salt
1 c	warm water (120 - 130 degrees)
2 T	cooking oil or olive oil

In a large mixing bowl combine 1 ¼ c flour, yeast, and ¼ t salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using wooden spoon, stir in as much flour as you can.

Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 min total). Divide dough in half. Cover; let rest for 10 minutes.

Pan pizza: Grease two 11x7-inch or 9x9-inch baking pans. If desired, sprinkle with cornmeal. With greased fingers, pat dough onto bottoms and halfway up sides of prepared pans. Cove and let rise in a warm place until nearly double (30 to 45 min). Bake at 375 degrees for 20 to 25 minutes or until brown. Spread sauce onto hot crust; top with meat, vegetables, and cheese. Bake for 15 to 20 minutes more until bubbly.

Thin crust pizza: Grease two 12-inch pizza pans or baking sheets. If desired, sprinkle with cornmeal. On a lightly flour surface, roll each dough portion into a 13-inch circle. Transfer to pans. Build up edges slightly. Do not let rise. Bake at 425 degrees about 12 minutes or until brown. Spread sauce onto hot crust; top with meat, vegetables, and cheese. Bake for 10 to 15 minutes more until bubbly.

Tuna Noodle Casserole

I've made Tuna Noodle Casserole quite a few times and never posted the recipe. So I thought I would do that today.

Tuna Noodle Casserole
Better Homes & Gardens (75th Anniv. Ed. p. 293)
Makes: 4 servings Prep: 25 min Bake: 20 minutes

3 c	medium noodles (4 oz) OR 1 c elbow macaroni (3 ½ oz)
½ c	soft bread crumbs [1 slice ~ ¾ c] (I usually just use one slice)
1 T	butter, melted
1	onion, chopped
1 c	celery, chopped
1	10 ¾ oz can cream of mushroom soup
¾ c	milk
2	5 oz cans tuna (recipe calls for 1- 9 oz can tuna but I've never found that size)
1 c	cheddar cheese cubes [4 oz] (I shred mine)

Cook noodles according to package. Drain and set aside. Meanwhile, combine bread crumbs melted butter; set aside.

For sauce, in medium saucepan combine soup and milk. Cook and stir until bubbly. Combine sauce, tuna, cheese, and cooked noodles. Transfer to a 1 ½-quart casserole. Sprinkle with crumb mixture. Bake, uncovered, at 375 degrees for 20 to 25 minutes or until bubbly and crumb topping is golden.

Whole Wheat Blueberry Muffins

A couple of weeks ago, Robert let me buy a mini muffin pan and a cookie scoop (which The Happy Housewife says is her favorite way to scoop muffin mix into the pan, because it's so easy and just the right size)!

So, Monday I finally got around to making muffins. And they were good! I was kind of anxious because my favorite muffins come from a box (Betty Crocker Blueberry Muffin Mix) and I've made my own muffins before with Bisquick but I hated the taste of them -- too much like a biscuit. But when I tasted my muffins, they were great! I was surprised and will definitely be making homemade muffins from now on!

Muffins
Better Homes & Gardens (75th Anniv. Ed. p. 115)
Makes: 12 [2 1/2"] muffins Prep: 10 min Bake: 18 minutes

1 ¾ c	all-purpose flour (I used whole wheat)
⅓ c	sugar
2 t	baking powder
¼ t	salt
1	egg, beaten
¾ c	milk
¼ c	cooking oil (I used canola)

Grease twelve 2 ½-inch muffin cups or line with paper baking cups; set aside.

In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of mixture; set aside.

In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each two-thirds full. Bake at 400 degrees for 18 - 20 minutes or until golden brown and toothpick inserted in centers comes out clean. Cool (with muffins in pan) on wire rack for 5 minutes. Remove muffins from pan; serve warm.

For blueberry muffins: fold in ¾ c fresh or frozen blueberries

Note: for mini muffins cook approx. 8 minutes less than standard-size

Apple Crisp

This is my mom's recipe ... you can tweak it without much problem. I normally add extra oats and put it in a 8"x11" pan.

4 c	Granny Smith apples (approx. 4 medium apples)
¾ c	brown sugar
½ c	flour (I use whole wheat)
½ c	oats
1 t	nutmeg
1 t	cinnamon
⅓ c	butter

Preheat oven to 375 degrees.Peel and thinly slice the apples. (I'm not finished with these yet!)


Mix all dry ingredients together, then add the butter. (I normally melt my butter and just stir it in but you could also use softened butter and cut it in.)


Grease an 8"x8" pan and throw in the apples.


Top with the oat mix.


Bake at 375 degrees for 30 minutes.

It's best when eaten warm. You can also eat with ice cream for a great treat!

Double Decker Confetti Brownies

Well, I finally made the dessert (even though there was still one more brownie in there)! This was from a recipe card I got in the mail (as an advertisement to buy more).

I tried one when I was cutting them up... : ) They are sooooo good!!!

Double Decker Confetti Brownies
from Easy to Bake, Easy to Make
Makes: 24 bars Bake: 25 - 30 minutes

¾ c	butter, softened (1 ½ sticks)
1 c	sugar
1 c	brown sugar
3	eggs
1 t	vanilla
2 ½ c	flour, divided
2 ½ t	baking powder
½ t	salt
⅓ c	unsweetened cocoa powder
1 T	butter, melted
1 c	M&Ms semi-sweet chocolate mini baking bits, divided

Preheat oven to 350 degrees. Lightly grease 9x13-inch pan; set aside.

In a large bowl, cream ¾ c butter and sugars until light and fluffy; beat in eggs and vanilla. In medium bowl, combine 2 ¼ c flour, baking powder, and slat; blend into creamed mixture. Divide batter in half.

Blend together cocoa powder and melted butter; stir into one half of dough. Spread cocoa dough evenly into prepared pan. Stir remaining ¼ c flour and ½ c M&Ms into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining ½ c M&Ms.

Bake 25 to 30 minutes or until edges start to pull away from sides of pan. Cool completely. Cut into bars. Store in tightly covered container.

New Recipe Night

Sorry I haven't posted much this past week. It's been so slow here.

I'm making the Chicken & Noodles tonight. It's a crock pot recipe. It smells awesome - just carrots, mushrooms, onion, cream (of mushroom) soup, chicken and some spices. The recipe calls for peas too but I'm not a big fan. They're too starchy for me. I also added the mushrooms myself (they weren't called for) because we had some left in the fridge and I didn't want them to spoil.

Creamy Chicken & Noodles
Better Homes & Gardens (75th Anniv. Ed. p. 238)
Makes: 6 servings Prep: 25 minutes Cook: 8-9 hours

2 c	sliced carrots (4 medium)
1 ½ c	chopped onion (3 medium)
1 c	sliced celery (2 stalks)
2 T	snipped fresh parsley
1	bay leaf
3	medium chicken legs (about 2 lbs), skinned
2	10 ¾ oz cans cream of chicken soup
½ c	water
1 t	dried thyme
¼ t	black pepper
10 oz	dried wide noodles (about 5 cups)
1 c	frozen peas
	Salt (optional)
	Black pepper (optional)

In a 3 ½- or 4-quart crock pot place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and ¼ t pepper. Pour over chicken and vegetables.

Cover and cook on low-heat setting for 8-9 hours or on high heat for 4 to 4 ½ hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.

Meanwhile, cook noodles according to package; drain. Stir peas into soup mixture in crock pot. Remove chicken from bones; discard bones. Cut into bite-size pieces; stir into soup mixture. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.