This dish is incredibly tasty considering how fast it cooks. Took me only 20 minutes, but I had all the ingredients ready beforehand. It does take a little longer on high heat if you're just starting out. It makes a lot so watch your rations. I have no exact portions, I cook freehand:
Chicken Noodle Soup a la Alfredo
Ingredients
Chicken breast (already cooked, cut into large cubes, or at least thawed out)
1 Jar of creamy alfredo sauce
Dill Seasoning(not essential, but adds to looks and a bit of taste)
Water
1 Chicken broth tablet
Broccolli, about 1 cup
2 large Potatoes (cut into 1-2 inch cubes with skin)
Noodles (Angelhair, Spagehtti...your choice), only what you can get with one hand.
Rice, about 1/2 a cup
Make it!
In a large pot put: Cubed chicken breasts, potatoes, broccolli, alfreado sauce, chicken broth, and rice. Now add water. How much?
Look at where the ingredients all lie against the walls of the pot and double that mass. The more you use, then the more water you'll need. Boil now to high heat. Stir ocassionally. When you finally see that the pot is moving a bit, it is because you're cooking everything right and so add the noodles, but break them into thirds while you toss them in. Also add the dill just enough to soflty coat the whole surface of the soup. Keep stirring occassionally. When it's all cooked, serve with saltine crackers!
In a large pot put: Cubed chicken breasts, potatoes, broccolli, alfreado sauce, chicken broth, and rice. Now add water. How much?
Look at where the ingredients all lie against the walls of the pot and double that mass. The more you use, then the more water you'll need. Boil now to high heat. Stir ocassionally. When you finally see that the pot is moving a bit, it is because you're cooking everything right and so add the noodles, but break them into thirds while you toss them in. Also add the dill just enough to soflty coat the whole surface of the soup. Keep stirring occassionally. When it's all cooked, serve with saltine crackers!
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