• 2 large cans Chicken Broth
• 1/2 package of celery
• 4 large carrots
• 1/2 med white onion
• 1/4 cup veg oil
• 6 chicken leg quarters
• 1 pkg wide egg noodles
• Salt and Pepper (to taste)

1. Heat over to 450. wash and Season chicken with salt and pepper (to taste).
2. Place in large cast iron skillet or large baking dish (Cast Iron preferred).
3. Cook uncovered for 30 minutes.
4. Add 2 large cans Chicken Broth to a large pot and put on simmer (low).
5. While chicken is cooking, chop celery, carrots and onion (not to thin but not to think).
6. Heat 1/2 cup of veg oil in large skillet.
7. Add vegetables and saute for 15-20 on high, Constantly stirring.
8. Strain cooked vegetables (remove all veg oil).
9. Add vegetables to simmering broth.
10. Remove chicken from oven. Allow to cool about 10 minutes, if you can wait that long.
11. Strain the chicken but do not discard the broth/dripping.
12. Add it to the pot of veggies and broth.
13. Remove the chicken from the bones and add to the pot (remove all skin , fat and tendon or any tuff parts).
14. Add prepared chicken to broth and veggies.
15. Add 1 Large bag of Egg Noodles.
16. Boil soup on Med for 25 minutes.
17. Let cool before serving.

Enjoy.! :0)

Allow soup to cool before storing in refrigerator. Can be frozen up to 3 months.

Recipe courtesy of Chef David Slice.

• 6-8 bone in center cut pork chops
• 2-3 tbsp veg oil
• 1 jar roasted red peppers
• 1 can Rotel tomatoes and chilies
• Spices: pepper, lemon pepper, onion powder, parsley

1. Add veg oil to large skillet on med heat.
2. Sprinkle pork chops with seasoning, and add to heated veg oil.
3. Brown chops on both sides (3-4 minutes per side).
4. Add half of the roasted peppers and half of the rotel to the top of the chops.
5. Cover and cook about 6 minutes.
6. Uncover and flip chops over making sure to move the peppers and rotel to the side so the pork chops are touching the bottom of the pan.
7. Add the remaining peppers and rotel to the tops of the chops.
8. Cover and cook an additional 6 minutes of until no longer pink.

Serve and enjoy!

Recipe courtesy of Chef David Slice