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Ingredients

• ✓ whole wheat noodle
• canola oil
• venison stew meat
• bay leaf
• onion
• mushroom
• beef broth
• salt
• pepper
• sour cream

Instructions

1. 1 Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
2. 2 Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
3. 3 Set slow cooker on Low, and cook for 8 to 10 hours.
4. 4 Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.

By Angie Fuller

Ingredients

• ✓ whole wheat noodle
• rotisserie chicken
• water
• onion
• butter
• garlic
• carrot
• celery
• whole kernel corn
• parsley
• oregano
• black pepper
• water
• cornstarch

Instructions

1. 1 Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
2. 2 Strain stock, if needed, into another container; set aside.
3. 3 Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
4. 4 Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
5. 5 Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.

By GreyhoundMom