It is still hot weather here in the Arizona desert, but in many parts of the country, the weather is turning cooler and the leaves are beginning to turn. Thoughts of fall and football fill the air. In the kitchen, cooks are turning to hearty dishes that warm the body and the soul. Chicken noodle soup has always been a comfort food. The same flavors combine to make a hearty stew that fills the belly on a cold night and what could be more comforting than that?
Chicken Noodle Stew
- 4 boneless skinless chicken breasts, cut into large chunks
- 2 TBSP butter or margarine
- 2 (10 .75 oz) can of Cream of Chicken soup
- 2 cups chicken broth
- 1 onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- salt & pepper to taste
- 1/2 pkg of dumpling noodles
Put all ingredients, except the noodles, into a stockpot and put into the solar oven. Cook covered, about 3 hours, until the chicken is tender. Shred the chicken, Add the noodles. (The noodles will absorb some of the liquid. Depending on how much liquid there is and how “soupy” you like it, you may need to add additional broth or water.) Return the stock pot to the solar oven for about 1 hour to let the noodles cook.