Crockpot Pork Carnitas

I won't lie. I googled the word "carnitas". I took French in high school and college so shoot me. I just didn't want to look like an idiot by titling this "pork carnitas" if carnitas meant pork. You feel me? Good. Now that that is out of the way, I did learn that carnitas actually means "little meats" and it's meat that's been braised in oil or lard. I did nothing of the sort here. So I guess I can't technically call these carnitas, but whatever. They are darn good. You are also welcome for the Spanish lesson. 

PS - You can see from the pic below that I used this in Pork Carnitas Bowls with Cilantro Lime Caulirice!

Crockpot Pork Carnitas

adapted from The Recipe Critic

Prep Time: 15 minutes

Cooking Time: 8-9 hours

Servings: 10+

Ingredients

4 pound pork shoulder roast

1 TBS chili powder

1 tsp cumin

1 tsp oregano

1.5 tsp kosher salt

1 tsp black pepper

2 oranges, juiced

2 limes, juiced

4 cloves garlic, minced

1 onion, chopped

In the bottom of your crockpot, put the last 4 ingredients. Place your roast down in the crockpot. 

In a small bowl, combine your dry spices. Sprinkle these over the roast. Set the crockpot for 8 hours on low. 

Once it's done, I shred mine right in the crockpot and left it sitting in the juices for another 30-45 minutes on low. 

Now if you really want to be fancy, take the meat out of the crockpot after it's been bathing in those juices in the crockpot for the last 30 minutes and place it on a sheet pan. Put it in the oven under the broiler for about 5 minutes. This will make some of the bits a little crispier. 

Enjoy!

Cilantro Lime Caulirice

I have to say that this is such a great substitute for rice if you are Whole30, 24 Day Challenge or just trying to clean up your diet. Now I made my own cauliflower rice, but if you are short for time or don't have the right tools, I have seen "cauliflower crumbles" or "riced cauliflower" at Trader Joe's and Target. Anything you can do with rice I'm pretty sure you could do with caulirice. The only thing I will say is that it's pretty stinky while it cooks!

Cilantro Lime Caulirice

Prep Time: 15 minutes

Cooking Time: 10-15 minutes

Servings: 4-6

Ingredients

A head of cauliflower
Bunch of cilantro, chopped
4-6 limes, juiced
Kosher salt, to taste

Directions

Remove the leaves and stem from the cauliflower. Chop the florets into uniform pieces about the size of a tangerine. Toss into the food processor and pulse until evenly chopped. It should have a "rice like" consistency to it. Put your riced cauliflower into a sauté pan over medium heat. You could drizzle a little olive oil in the pan if you aren't using a non-stick pan. Sauté for about 10-15 minutes depending on how soft you want it to be.

Dump your caulirice in a bowl. Now I like mine pretty limey so I would put the juice of all 6 limes in there. It's really to taste. Toss the cilantro in there too. Lastly, sprinkle a little kosher salt over it to help bring out the flavors. 

Enjoy!

Orange Chicken

Overall, this was very good. I would make a few changes though - swap out the thighs with breasts. Unless you are really into thighs. Simmer the sauce longer until it's thicker OR maybe lightly coat the chicken in coconut flour? Not sure about the last suggestion. I'm not on the up-and-up with flour substitutes. Hubby ate it over white rice and I ate mine over cauliflower rice. Our 2 1/2 year old took a bite, but declared it "too spicy". Hubby doesn't like spicy stuff at all and he didn't think it was spicy so...  

Orange Chicken

adapted from Health-Bent

Prep Time: 15 minutes

Cooking Time: 10-15 minutes

Servings: 2-3

Ingredients
1 lb. boneless, skinless chicken thighs, cut into small pieces
juice of 2 oranges
zest of 1 orange
1 tsp fresh ginger
3 TBS coconut amino (like soy sauce, but different - if using soy sauce 1/2 the amount)


Directions
In a small saucepan, combine the orange juice, orange zest, ginger and coconut aminos. Bring to a boil over high heat and then reduce it down to medium-low to simmer. It may take 10-15 minutes to thicken the sauce. While the sauce it thickening, saute your chicken in a couple of tablespoons of your fat (ghee, clarified butter, olive oil, coconut oil). Once the sauce has thickened, add it to your chicken and cook together for a few minutes, just enough time for it to soak into the chicken. Serve over rice, cauli-rice or your other favorite veggie (broccoli would be yummy!). 

Enjoy!

Curried Chicken Salad

This was delicious and I will definitely be making this again. Below in the recipe, there is a link for the paleo/Whole30 approved mayo. You use an immersion blender and it is sooooo easy! This makes quite a bit, but I ate it throughout the week. Plus it's one of those recipes where the longer it sits the better it gets. You could even add water chestnuts for additional crunch. 

Curried Chicken Salad
adapted from Whole Foods

Prep Time: 30 minutes
Serves: 6-8 

Ingredients

2 1/2 pounds cooked chicken, diced

1/4 cup diced red onion

3 ribs celery, diced

1/2 to 1 cup chopped almonds (optional)

1/2 cup chopped grapes (optional)

1 1/2 cups homemade mayonnaise

2-1/2 tablespoons curry powder

Salt and freshly ground pepper, to taste

Directions

In a large mixing bowl, combine cooked chicken, red onion, celery, almonds and grapes.

In a smaller bowl, mix together mayonnaise and curry powder. 

Pour the mayonnaise mixture on the chicken, tossing to coat.

Let it sit for 30 minutes or more to let the flavors meld together. Serve on a bed of lettuce. 

Mom's Beef Chili

Mom's Beef Chili

Prep Time: 15 minutes
Cooking Time: 2 to 2 1/2 hours
Servings: 15+

Ingredients

3 lbs Ground Chuck

1 – 28 oz can Tomato Puree

2 – 28 oz cans of Crushed Tomato’s

12 oz can Tomato Juice (Campbell’s)

15 oz can Tomato Sauce

2 large onions, diced

4 garlic cloves, minced

¼ cup + 1 Tablespoon chili powder

1 Tablespoon cumin

2 tsp salt

1 Tablespoon paprika

2 tsp oregano

¼ cup cider vinegar

Tabasco, a couple of shakes

Fresh ground pepper

Directions 

Over medium heat, brown ground chuck and diced onions together in large dutch oven, when onions are translucent toss in the garlic and cook for a few minutes.  Drain fat from pan.  Add all spices / herbs to meat mixture and mix to coat.

Add all liquid ingredients and mix well.  Simmer, partially covered on low for about 1 ½ to 2 hours until thick, stirring occasionally.  If not thick enough for you – take of the cover and let it simmer longer.

Slow Cooker Cheesy Chicken

This was really good. I didn't get to eat it the night I made it, but it does reheat well. Hubby said it was yummy and gave it a thumbs up. I don't have a picture since I forgot to take one before I left for work. Next time I make it I will add a pic!

Slow Cooker Cheesy Chicken

adapted from AllRecipes.com

Prep Time: 15 minutes

Cooking Time: 8 hours

Servings: 4-6

Ingredients

1 1/2 lbs of chicken breasts

2 TBS unsalted butter

1 packet of dry Italian dressing

2 can cream of cheddar soup

1 can cream of chicken soup

8 oz light sour cream

1/2 cup of milk

Hot, cooked rice

Directions

Cut the chicken into cubes and place in crockpot with butter. Sprinkle with Italian dressing. Cook on low for 6-8 hours.

 

In the last 30-45 minutes of cooking, add in the soups, milk and sour cream. Serve over hot, cooked rice (or noodles - whatever your preference!). 

 

Enjoy! 

Stovetop Mac & Cheese

This was so easy and yummy! Very versatile and you could easily change up the type of cheese that you use for a more sophisticated taste. We gobbled it down. 

Stovetop Mac & Cheese

adapted from Alton Brown

Prep Time: 10 min

Cook Time: 15 min

Servings: 6-8

Ingredients

1/2 lb elbow macaroni

4 TBS unsalted butter

2 eggs

6 oz evaporated milk

1 tsp Kosher salt

1/2 tsp ground black pepper

3/4 tsp dry mustard

10 oz shredded sharp cheddar (or whatever other cheese you might like!)

Directions

Boil water and add the macaroni. Cook according to the box (usually about 10 minutes) and drain. Return to the pot, add the butter and toss to coat. 

While the pasta is cooking, combine the eggs, evaporated milk, salt, pepper and mustard. Whisk until well combined. Pour over the macaroni and stir to combine. Add cheese and stir. Over low heat continue to stir as cheese melts about 3 minutes or until creamy. 

Enjoy!

Fluffiest. Pancakes. Ever.

Oh my goodness. These pancakes were the bestest, everest. They are so light and fluffy. I could probably eat them every day. Seriously. I am not joking. Your mouth will thank you.

Fluffiest. Pancakes. Ever.

adapted from Allrecipes.com

Prep Time: 5 minutes

Cooking Time: 15 minutes

Servings: 2-4

Ingredients

1 1/2 cups all-purpose flour

3 1/2 tsp baking powder

1 tsp salt

1 TBS sugar

1 1/4 cup milk

1 egg

3 TBS unsalted butter 

Oil for cooking

Directions

In a large bowl, sift the flour. Add baking powder, salt and sugar with a fork until just combined.

In a small bowl, melt the butter in the microwave. Let it cool slightly. Lightly beat the egg with a fork into the butter, just until blended. Add the milk and again just lightly beat until blended. 

Make a well in the dry mixture and pour in the wet ingredients. Mix just until well combined. It will look very runny, but I promise it will come out okay! 

Heat 2-3 TBS oil in a skillet and add 1/4-1/2 cup of batter. I add a 1/2 cup because I like big pancakes. Cook until you see lots of bubbles in the wet batter on top, or until the bottom is golden brown. Flip and cook until bottom is golden brown. 

Enjoy!

Honey Ham

I keep thinking about Easter coming up and eating ham. It just sounded so yummy and I decided that I just couldn't wait. This is such an easy recipe. You will honestly never again buy one of those pricey hams from the retailer-who-shall-remain-nameless (but y'all know who I am talking about)! I have used several different ham sizes and I just follow the package recommendations for cooking if it's larger or smaller than the recipe. Yum, I'm still thinking about this ham.

Honey Ham

adapted from Allrecipes.com

Prep Time: 10 minutes

Cooking Time: 1 hour 15 minutes

Serving: 15

Ingredients

5 lb spiral sliced ham 

1/4 tsp ground cloves

1/4 cup brown sugar

1 cup honey

2/3 cup butter

Directions

Preheat the oven to 325.

In a small saucepan over medium heat combine the cloves, sugar, honey and butter. Once well combined, turn heat to low. You want to keep this warm while the ham is cooking.

Place the ham in foil lined pan and brush the glaze over the ham. Continue to baste the ham every 15-20 minutes while it is cooking. In the last 5 minutes, turn the oven broiler on to caramelize the glaze and form a nice crust. 

Enjoy!

Salmon Patties

This recipe is so easy and quick. Plus it's loaded with Omega-3's so it's kinda healthy. I was going to add some cheddar cheese into mine and forgot, but I definitely think it would be yummy with it. Might try to remember to do that next time. My sister-in-law said that these were still very tasty when she heated them for lunch the next day. They also didn't make her office stink!

Salmon Patties

adapted from multiple recipes

Prep Time: 15 minutes

Cooking Time: 10 minutes

Servings: 4-6

Ingredients

2  6oz pouches of boneless, skinless salmon (I used Chicken of the Sea)

1/4 tsp onion powder

1/2 tsp garlic powder 

1/4 cup flour

1/4 cup cornmeal

1 egg

1/4-1/2 cup finely shredded sharp cheddar cheese (optional)

Veggie or Canola oil for frying

Directions

Put all ingredients except the oil into a bowl and mix well with your hands. Form into patties. Heat about 2 TBS oil in a pan over medium heat. Cook about 5 minutes on each side or until golden brown. 

Serve with your favorite sauce.

Enjoy!

Slow Cooker Saucy Beef Tips

So we have had a few bad runs with the slow cooker dinners. As you might know, I have class on Tuesdays from 9am-6pm and dinner is usually done in the slow cooker. Hubby and I have found that most things don't do well in the slow cooker if left in there for more than 8-10 hours. The only thing that seems to work is red meat. Chicken tends to disintegrate and soups get yucky. Yes, yucky. So I found this and we loved it!  I've made changes to the original recipe and you can definitely take out the red wine. I just thought that it might add a little 'je ne sais quoi' (that's 'I don't know what' in French, for all my mono-linguals out there).

Slow Cooker Saucy Beef Tips

adapted from Mommy's Kitchen

Prep Time: 5 minutes

Cooking Time: 8 hours

Servings: 4-6

Ingredients

2lbs stew meat, cubed

1 can low sodium cream of mushroom soup

1 packet lower sodium brown gravy mix

1 packet dry onion soup mix

1 cup Ginger ale

4 TBS red wine (I used Merlot)

Cooked egg noodles

Directions

Put everything in your slow cooker with the exception of the egg noodles. Set it on low for 8 hours. Serve over hot cooked egg noodles.

Enjoy!

Red Beans & Rice

This is probably one of my favorite recipes, but I don't make it much because of the time commitment. I mean it's not like you have to stand over the stove and watch it, but it does have to sit there for a good 2 hours. I'm certain there are ways to cut the time down, yet I wonder if you would have the same end result. It was a little spicier than usual as I think I recalled something different when adding the cayenne pepper. If you want something a little more tame, just cut the cayenne pepper to 1/4 tsp.

I'm not sure how many of you know the tradition behind this meal or even if you want to know, but I'm tell you anyway! Traditionally, Red Beans & Rice is eaten on a Monday. Why? Because it is laundry day. This is one of those meals that you can leave on the stove unattended for at least 30 minutes while you go out back to scrub the wash. Just a little bit of trivia for you.

Red Beans & Rice

adapted from multiple recipes

Prep Time: 15 minutes

Cooking Time: 2 hours

Servings: 8-10

Ingredients

2 TBS vegetable oil

1 medium onion, chopped

3 celery stalks, chopped 

1 medium green bell pepper, chopped

2 tsp kosher salt

1 tsp ground black pepper

5-6 garlic cloves, minced

3 bay leaves

1 tsp dried thyme

1 tsp Tabasco

1/2 tsp cayenne pepper

8 cups water

1 pound dry small red beans

1 package smoked turkey sausage (or 1lb andouille sausage)

Hot cooked white rice

Directions

Heat the oil in a 5-7 qt dutch oven over medium-high heat. Add the Holy Trinity (aka onion, bell pepper and celery). Saute until the onion and celery are translucent. Add the salt and pepper. Toss in the garlic, cook 1-2 minutes and stir frequently. Add the thyme and cayenne pepper and cook until fragrant, about 1-2 minutes. Add the remaining ingredients except the sausage. Turn the heat to high and let it come to a boil. Once it reaches a boil, turn the heat down to a simmer. Cover and cook for 1 1/2 hours, stirring about every half hour.

Uncover and turn heat up slightly to increase the simmering. Cook for another 30-40 minutes. Toward the end I like to use a potato masher to mush my beans and make the consistency a little thicker. I also add the sausage once I have mashed the beans.

While you are waiting for the beans to finish, start cooking your rice. Once everything is done, scoop a little rice into your bowl and cover with a generous helping of red beans. 

Enjoy!

Hot Ham & Cheese Slices

These were so yummy! Hubby raved about them. It's a great twist on hot sandwiches and they are very easy to make. You could even change it up with the types of meat and cheese. I used swiss slices, but they didn't melt too well. Next time, I will be trying it with shredded swiss and patting the ham down to reduce some of the moisture.

Hot Ham and Cheese Slices

adapted from Taste of Home

Prep Time: 15 minutes

Cooking Time: 20-25 minutes

Servings: 4

Ingredients

1 TBS Dijon mustard

1 sheet frozen puff pastry, thawed

1/4 to 1/3 lb of thinly sliced ham

1/4 to 1/3 lb sliced Swiss cheese

Directions

Preheat the oven to 400.

Unfold the pastry sheet and roll it out until it's thin. Almost paper thin, but not so thin that it's completely transparent and ripping. 

Spread the mustard all over the dough. On half of the sheet, put down a layer of cheese, top with ham and then additional cheese. Fold the other half of the sheet over the cheese and ham and seal the edges. I sort of rolled and then pinched my edges together. 

Place on a baking sheet lined with parchment paper. I wouldn't recommend foil unless it's the non-stick kind. Bake for 20-25 minutes or until golden brown. Let stand for 5 minutes and then slice with a serrated knife. 

Enjoy!

Creamy Chicken and Rice Soup

This was delicious. Very light and fresh! It does have some similarities to Demos' Baked Chicken Soup if you are from the Middle TN area and know what I am talking about. The spices aren't quite the same and if anyone figures that out, please let me know. It was a favorite all around and I will definitely be making it again! Perfect for a cold winter night.

Creamy Chicken and Rice Soup

adapted from multiple recipes

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 8-10 

Ingredients

4 TBS butter

1/4 cup flour

2 - 26 oz cartons of chicken stock 

4 cups shredded chicken (I used a rotisserie chicken since I was short on time)

1/2 tsp garlic powder

2 packets of dry Italian dressing mix

2 cups of whole milk

4 TBS lemon juice (1 whole lemon)

3 TBS white wine

4 cups cooked white rice

Directions

Melt 2 TBS butter in a pot over medium heat. Whisk in the flour and mix until smooth. Slowly pour the stock in while continuously whisking, making sure there are no lumps. Add the chicken, garlic powder and Italian dressing mix. Bring to a boil, turn down the heat and simmer for 15 minutes.

Add in the milk, lemon juice and wine. Stir until well blended. Add the rice and remaining butter, cover and simmer until rice is heated through and butter has melted, about 10 minutes. 

Enjoy!

Slow Cooker Chicken and Wild Rice

I definitely thought this was yummy, but my hubby and niece were not fans. Maybe it was the nuttiness of the rice? You could always swap it out for plain white rice or make both and just serve the chicken over the rice instead of putting it in the crockpot. Also this is so easy it's ridiculous.

Slow Cooker Chicken and Wild Rice

adapted from Southern Plate

Prep Time: 20 minutes

Cooking Time: 8 hours (in Crockpot)

Servings: 6-8

Ingredients

4 boneless, skinless chicken breasts, cut into chunks

1 can cream of mushroom soup

1 can cream of chicken soup

2 TBS butter

2 tsp onion powder 

1 tsp garlic powder

1 1/4 tsp paprika

1 box Uncle Ben's Long Grain and Wild Rice w/ seasonings

Directions

Cube the butter and place it and the chicken in the bottom of the crockpot. Sprinkle the paprika, onion and garlic powders over the chicken. Pour the soups over the chicken. Set the crockpot on low for 8 hours. 

Before serving, cook the rice according to the package directions and then stir into the crockpot. 

Enjoy!

Taco Soup

Holy cow this was delish! This is definitely a keeper. And the bonus? It's so easy! Now, personally I didn't think it was necessarily a "taco" soup - maybe more like southwest soup? Next time, we are going to try swapping out the pintos for black beans and maybe adding some cooked rice at the end. I topped mine off with Mexican cheese and a dollop of sour cream. You can also use Fritos or tortilla chips.

Taco Soup 

adapted from Food Network

Prep Time: 5 minutes

Cooking Time: 1 hour

Servings: 6-8

Ingredients

1 lb ground turkey (or beef)

1/2 cup diced onions

1/2 of a 15.5 oz can pinto beans

15.5 oz can pink or light red kidney beans

1/2 of a 14.25 oz can of whole kernel corn

14.5 oz can petite diced tomatoes with jalapenos

Can of Rotel Mild

4.5 oz can of diced green chiles

1 package low-sodium taco seasoning

1 package dry ranch salad dressing mix

Directions

Cook the ground turkey and onions together until the onions are translucent. Drain off any grease or fat. Without draining any of the cans, add the remaining ingredients. Simmer on low heat for one hour.

Enjoy!

Oven Fried Chicken

I have been making this for probably close to a year now and it's definitely a favorite. It's so simple and delicious. Crispy on the outside and tender on the inside. If you need a fried chicken fix, this might just take the edge off. Although nothing ever really replaces deep fried goodness, this comes close. I serve it with my Honey Mustard Sauce.

Oven Fried Chicken 

adapted from Food Network

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

4 boneless, skinless chicken breasts

1 1/3 cups Rice Krispies

2 1/4 cups broken wheat Melba toast

3 tsp olive oil

3/4 tsp paprika

1/2 tsp Kosher salt

1/4 tsp black pepper

1/2 cup plain Greek yogurt (fat free isn't recommended - at least 2%)

1 tsp dijon mustard

Directions

Preheat oven to 475.

Set a cooling rack on a foil lined baking sheet and coat generously with cooking spray.

Grind the Melba toast and Rice Krispies in a food processor or blender. (If you have neither of these, put it in a plastic ziplock bag and crush with a rolling pin or mallet.) I like to leave the "breading" mixture a little chunky so I don't process mine too fine. Transfer to a plastic ziplock bag and put in the olive oil, paprika, salt and pepper. Toss it around to mix.

In a small bowl, mix together the yogurt and mustard. Add chicken breasts one at a time and coat each side, then put it in the "breading." Shake to coat. Put the chicken on the rack and coat it with cooking spray.

Pop it in the oven for 30 minutes. 

Enjoy!

Buffalo Chicken Fries

These were really yummy. Great way to get in your craving for wings without adding all the fat and grease to your diet. They are fairly easy to make. If someone doesn't like buffalo sauce then you can just as easily toss them in barbecue sauce or even leave them plain. You could even pick up some sauces from Buffalo Wild Wings for some variety. 

Buffalo Chicken Fries

adapted from Cuisine at Home

Prep Time: 20 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients

1 lb boneless, skinless chicken breasts

1/3 cup all-purpose flour

1/8 tsp table salt

1/4 tsp black pepper

Canola Oil 

Frank's RedHot Buffalo Wing Sauce

Directions

Cut the chicken into 1/2 inch wide strips. Combine the flour, salt and pepper in a bowl or ziplock bag. Toss until all the chicken is coated evenly.

Heat 2 TBS canola oil in a large saute pan over medium-high heat. Add half of the chicken and cook until browned, about 2 minutes on each side. Repeat with remaining chicken.

In a bowl, place your chicken. Drizzle with a little sauce and toss to coat.

Enjoy!

Sticky Chicken

So I have made this before and it's always very yummy. Oddly enough, while it got thumbs up from everyone, both my sister-in-law and my husband thought it tasted kind of like breakfast sausage. I have no clue why they thought this. Maybe it's the sweetness of the glaze combined with the red pepper flakes? I don't know. Regardless, this is delish. I like to serve it over some basmati rice with a little bit of the left over glaze poured over it. 

Sticky Chicken

adapted from This Mommy Cooks

Prep Time: 5 minutes, plus 4-5 hours to marinate

Cooking Time: 15-20 minutes

Servings: 4

Ingredients

4 boneless, skinless chicken breasts

1 cup reduced fat coconut milk

1/2 TBS chopped ginger

1 tsp ground black pepper

1/2 tsp red pepper flakes

Glaze:

3/4 cup rice vinegar

1/2 cup of sugar

3 TBS soy sauce

1/2 tsp red pepper flakes

Directions

Pound out each chicken breast to even thickness. Marinate the chicken in the coconut milk, ginger, pepper and red pepper flakes for 4-5 hours. 

In a small saucepan over medium-high heat, bring the ingredients for the glaze to a boil. Cook the mixture until it thickens, about 8-10 minutes. Remove from the burner and set aside.

Place a grill pan over medium heat and add the chicken. Cook on each side for 5-8 minutes. In the last few minutes of cooking, baste the chicken with the glaze.

Enjoy!

Homemade Chicken Noodle Soup

This was hearty, warming and delicious. I seriously don't think I can eat canned soup again! One tip, make sure that you start sauteing the onion and celery before the carrots. The carrots don't need as much encouragement to become soft as the celery and onion. Next time, I think I am going to cook the chicken in some stock and shred it for the soup. I'm just a big fan of shredded chicken in soup for some reason.

Homemade Chicken Noodle Soup

adapted from multiple recipes

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 6-8

Ingredients

2 TBS butter

1 cup chopped celery

1/2 cup chopped onion

1 cup sliced carrots

2 cloves garlic, minced

2 - 32 oz carton Kitchen Basics Unsalted Chicken Stock

16 oz carton chicken broth

1 1/2 lbs chicken breast, cut into bite sized pieces (approx. 3 breasts)

3 cups egg noodles

1/2 tsp basil

1/2 tsp oregano

salt and pepper to taste

Directions

In a large pot over medium heat, melt the butter. Add in the celery and onion. Cook until soft and translucent. Add in the carrots and garlic. Cook about 3-4 more minutes. 

Pour in the chicken stock and broth. Toss in the chicken, basil and oregano. Bring to a boil, reduce heat, cover and simmer 20 minutes.

Throw in the uncooked egg noodles and simmer an additional 10-15 minutes, uncovered. You want the noodles to be soft, but not mushy. Add salt and pepper according to your tastes. I think I added about an 1/8 tsp pepper and 1/4 tsp Kosher salt. I didn't really measure the salt, just sprinkled it in!

Enjoy!