2 meals from one cooking

This came about as an effort to cook one time and be able to eat it twice.



Day one:

In a large frying pan, saute 2 diced onions, 3 sliced carrots and 3 sliced celery stalks in oil. As the vegetables become soft, add about 2 cups of cooked and shredded chicken (see previous post) and heat until hot. Add seasonings as you like, I used black pepper, salt, butter and red pepper flakes.

In a separate pot, boil 5 cups water and 4 chicken bullion cubes. Add 3 cups of dry egg noodles and cook until soft.


Add one cup of the broth to the frying pan and continue to saute.


Drain the noodles in a bowl, but SAVE the broth, we use it the next day. You should also hold out about 2 cups of the chicken mixture, we need it tomorrow as well.


Serve the chicken mixture over the noodles.




Day 2:
Pour the reserved broth into a pot and add the leftover chicken mixture. You may need to add more vegetables depending on how many people you are trying to feed. Heat until hot. 10 minutes before serving, add a couple handfuls of egg noodles and continue to cook.

If your soup is thick, add additional water to loosen it up.

If you have green onions, garnish with chopped up green onions.

Serve with grilled cheese sandwiches or simple toast.


So we cooked a bunch of chicken a few days ago and now have had one supper and one lunch with one bag of it. Of course, this was only two people eating, however you can add additional vegetables, maybe more noodles and stretch this out. Ours was heavy on the chicken, so it definitely could have served 4 people both days.