Chicken Noodle Soup

Ingredients
1 cup carrots (diced or shredded)
1 cup diced celery
1 cup diced potatoes
1 large, diced onion
2 cups cooked chicken (boneless, skinless) cut up into bitesize chunks
2-3 cloves garlic, crushed
12 cups of water
10-12 tsp. chicken flavor bouillon
1 package of egg noodles (I use Country Noodles brand)

Boil water in large pot and add bouillon.  Once bouillon is dissolved, add remaining ingredients except for noodles.  Let boil for about ten minutes before adding noodles.  Add noodles and boil for about 20 more minutes or until noodles are cooked.  Add salt and pepper if desired.  I like a lot of black pepper! Serve with crackers or breadsticks. 

Measurements may not be exact.  I rarely measure so this is just an estimate.  If you need more water, add about 1 tsp. bouillon per cup of water. 

This can also be made in a crockpot.  Put everything in the crockpot and add water last.  Depending on the size of crockpot you use, you may have to eliminate some water.  If you use less water, use less noodles.  Cook on high for 5-6 hours. 

Enjoy!

Indian Fry Bread

I just found a really good recipe for Indian Fry Bread.  It's SO easy and equally yummy!

Ingredients
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup milk
2 or more cups oil for frying

Combine flour, baking powder, salt and milk in a medium size bowl.  Mix until dough comes together.  Add more flour if necessary to hold dough together.  It shouldn't take much if any.  Let rest for about five minutes.

While the dough is resting, heat oil in a deep heavy skillet to about 350 degrees.  Break off dough into preferred sized pieces and flatten to 1/4 to 1/2 inch in thickness (I like mine thick) with your hands. They need not be perfect shapes.  Carefully place flattened dough into the hot oil and fry until golden brown on each side, turning only once.  Drain on paper towels. 

Enjoy with butter and honey!