Spicy Chicken Vegetable With Noodles

Jessi has been sick and not eating much lately. So in trying to figure something out to make her I figured what is a more iconic dish for a sick person than chicken noodle soup? Chicken noodle soup in its stock form is pretty boring though, so I threw quite a few other ingredients on top and got something damn tasty. This is a recipe for a gigantic load, and at the time I was just kind of throwing things in the pot so feel free to modify to fit your taste buds. The servings are an estimate, any time I make soup or chili a lot gets given away. I used homemade stock but if using store bought I recommend getting low sodium.


Ingredients
6 cloves - Garlic diced
2 cups - Water
6 cups - Chicken Stock
3 cups - Egg Noodles
3 Boneless, Skinless Chicken Breasts
2 Zucchini quartered then chopped
1 Mexican Squash quartered then chopped
1 Sweet Onion roughly diced
6 Carrots chopped
6 Celery Sticks chopped
1 lb - Button Mushrooms sliced
1 Red Bell Pepper chopped
Vegetable Oil
Salt
Pepper
Tone's Cajun Seasoning

Serves 20

When cutting vegetables try too keep them roughly similar sizes otherwise cooking times need to be adjusted.

Step 1 - Saute GARLIC in OIL in a large stock pot until you can smell it. Should take a couple of minutes.

Step 2 - Add WATER and BROTH. Bring mixture to a boil.

Step 3 - Add CHICKEN, MUSHROOMS, CARROTS. Salt and pepper to taste. Add cajun seasoning as you see fit, I like my food spicy so I used quite a lot. Bring back to a boil and wait approximately 5 minutes.

Step 4 - Add noodles and wait another 5 minutes.

Step 5 - Add remaining ingredients and bring back to a boil. Should be ready in about 10 minutes. The squash should be soft to the touch but still intact.


This turned out yummy with loads of healthy stuff involved. The spice took it over the top! Great whether or not you're sick.