Four chicken breasts or 1 whole turkey breast, bone in
1 tablespoon canola oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1/2 cup water
1-16 ounce bag large noodles (I use no yolks, dumpling noodles)
1 box chicken broth
1 can cream of chicken soup (fat free)
parsley to taste, dried or fresh
1 teaspoon lemon zest, freshly grated with a rasp
Preheat oven to 375 degrees F.
Place the chicken or turkey into a casserole dish.
Because I used a turkey breast and the skin was already off, I first rubbed the breast with canola oil. If the skin is on the chicken or turkey that you use, then leave the oil out of the recipe. Rub the meat with the salt, pepper and lemon pepper.
Cover with the lid and cook for about one and one half hours. Let the meat cool.
When you remove the meat from the casserole, save the broth you cooked it in, that's yummy stuff in there!
Once the chicken has cooled, remove it from the casserole onto a cutting board. Remove any skin and bones and chop or shred the meat into bite size pieces.
Place the chicken into a large pot. Pour the broth left from cooking through a strainer into the pot with the chicken, over medium heat.
Add the box of broth to the pot of chicken.
Cook the noodles in a separate pot, according to the package directions.
Add the cream of chicken soup to the pot of chicken and broth.
Reduce the heat to medium low.
After draining the noodles, place them into the soup pot. Add the parsley, and let it simmer for about ten minutes.
Now add the lemon zest to the pot.
I wasn't exactly sure about the lemon when the idea first popped into my head, but on a whim I decided to go ahead with it and I'm so glad I did.
After all, poultry and lemons are good friends!