-
Prep time
20 minutes
-
Cook time
8 minutes
-
Serves
5
Author Notes
I would never call my family picky…well, except for one child….and most of my meals are met with acceptance, and sometimes very happy acceptance. This meal happens to be one of the happy ones.
And, it could not be easier. I sauteed chicken and broccoli in a large pot until slightly soft. (FYI. My chicken is precooked. Its Trader Joe’s Grilled Chicken Strips. Lifesaver). If I am in a rush, or have to take kids places, I saute late in the afternoon, then return home to finish the deal, which is essentially putting a large amount of chicken broth in the large pot I used to saute the meat/veg earlier in the day, along with some seasoning. Once boiling, add noodles. When noodles are done, add in the meat and veggies.
Dinner is served. And, it makes a great school lunch or just lunch over the next few days. —kimbaddd
Ingredients
-
8 cups
chicken broth
-
2 cups
Trader Joe’s Grilled Chicken Strips, thawed, cut into bite size pieces (you can also use leftover chicken, or poach or grill your own)
-
3 cups
broccoli, cut into bite size pieces
-
Kosher salt to taste
-
8 ounces
Udon Noodles, cooked according to package directions
-
1/4 cup
white miso paste
Directions
-
In a large stock pot, in a small amount of veggie oil or sesame oil, saute the chicken and broccoli over high heat, until the broccoli is starting to brown and soften, about 5 to 7 minutes. Put the broccoli and chicken in a bowl, set aside.
-
Pour broth into the same stock pot and bring to a low boil over high heat. Add the miso, stir until it has melted into the stock. Then add the udon and cook according to package directions, maybe one minute less.
-
Add the chicken and broccoli, stir to heat through for a minute or two, then remove from heat. Let set another minute or two to warm through. Eat!
See what other Food52ers are saying.