Chop chicken into a size you like. Sauté in light olive oil or butter seasoned with chicken seasoning, cooking until only half-done, set aside
In suitable size pot/pan (I use a Presto deep fryer), bring chicken broth to a rolling boil
Add noodles and cook for 5-6 minutes, then
Add vegetables and chopped chicken, then
Slowly boil for another 7-8 minutes until noodles are as tender as you like
Remove from heat and let stand five minutes before serving
Serves 11-12 one-cup or 5-6 two-cup servings.
Note. If not going to be served immediately, make sure that heat does not continue to cook on “low.” With heat on “low,” noodles will continue to soften.
–Contributed by Gary W. Fyke, Chillicothe, IL.

If you would like to have your recipe appear here, email it to editor@legalrecord.net . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530.
© 2010 Karen D. Fyke. • All rights reserved.