0:00
- I've told y'all a hundred times
0:03
how much I love hearing from y'all.
0:06
And I got a letter from Carol Myers
0:10
and I couldn't believe when I got down to the end of it,
0:14
she said, Carol Myers from Elizabethtown, Tennessee.
0:18
Well y'all, I've only been in one movie in my whole life
0:24
and it was in Elizabethtown.
0:29
That's where the actual event took place in real life.
0:34
It was the telling of Cameron Crowe's life.
0:38
And his father was from the South
0:40
and his mother was from California
0:43
and his father had gone home to visit
0:45
with his southern side of the family
0:49
and he passed away while he was there.
0:53
So anyway, that's why we went to Elizabethtown.
0:56
But it's a great movie if you didn't,
0:58
if you've never seen it, take a look at it.
1:00
It's really good and it is a true story about Cameron Crowe,
1:08
the producer and director of Elizabethtown.
1:10
- [Eddie] Is that North Carolina or Tennessee?
1:14
- [Theresa] It really is Tennessee.
1:17
- [Theresa] And Carol Myers is from Elizabethtown.
1:22
- So she said, "hi Paula.
1:25
This is a recipe I received from a good friend
1:28
that is so easy to make and so delicious."
1:32
And she said, "you may have seen it,
1:33
but I haven't seen you make it
1:35
and I do enjoy watching your YouTube shows.
1:38
Get a lot of good recipes and tips for cooking from you."
1:42
So the recipe she sent me,
1:46
I love, love, love the way it sounds, Carol,
1:49
because it seems like when I go to the grocery store
1:53
to pick up milk and bread, a hundred dollars,
1:59
you know, it's like I can't get outta the grocery store
2:02
under a hundred dollars and don't have one meat
2:07
So the prices of our food is getting so outta hand
2:15
for us that have a limited budget, you know,
2:20
that have a budget on how much
2:22
we can actually spend on things.
2:26
And this recipe would be so satisfying
2:31
and filling for your family
2:34
and you could probably do this for under $5.
2:38
Wouldn't you say, Theresa?
2:40
- [Theresa] The canned chicken
2:40
is right at about five dollars.
2:43
Well it didn't used to be that.
2:47
- [Theresa] But some people are scared
2:48
to use canned chicken.
2:49
I used it for, we were talking about this earlier,
2:53
- Yeah, yeah, I have made chicken salad
2:55
when I was in a pinch before.
2:57
I've used it in casseroles and it really is good.
3:01
I mean it's solid chunks of breast meat.
3:04
So this is a chicken noodle soup
3:09
and Carol said to start off
3:11
by dissolving four bullion cubes in four cups of water.
3:18
So we have done that,
3:19
only I don't use bullion cubes anymore,
3:23
not since they came out with this wet base
3:29
So we have got this dissolved
3:31
and I'm gonna go ahead and put it in our pot.
3:37
Maybe I'm thinking about
3:38
the smaller cans of chicken, Theresa.
3:42
- [Theresa] You might be.
3:43
- Isn't there a small one?
3:44
- [Theresa] Yeah, one.
3:45
- Alright, so real simple,
3:48
we're gonna bring this to a boil
3:51
and Carol tells us to use a half a bag of egg noodles.
3:57
So when that comes to a boil,
3:59
I will put that in and we're gonna need to cook it for
4:07
six to eight minutes after it returns to a boil.
4:13
Chicken stock has come to a boil
4:15
but before I add my noodles,
4:17
I'm gonna go ahead and add the can of cream of chicken soup.
4:24
My grandma didn't mind at all using canned soups
4:31
for let's say her chicken and dumplings.
4:34
She always put a can of cream of celery soup
4:40
in her chicken and dumpling stock.
4:42
Yeah, and it just, you know, just gives it a nice kick.
4:49
So don't be scared y'all,
4:55
but I just wanted to be able to whisk
5:00
that soup in with our stock
5:03
because it can get kind of clumpy.
5:07
Okay, and it's gonna give extra flavor to our noodles.
5:11
Now Carol, you said use a half a bag.
5:18
So I'm gonna say that's a half a bag.
5:25
We're gonna let that cook for six to eight minutes.
5:29
Now you'll wanna be careful,
5:31
don't salt this until the end because this bullion,
5:36
it contains a lot of salt.
5:39
- [Theresa] So does the soup. - So does the soup, yes.
5:42
Alright, so the instructions for this particular noodle,
5:46
boil six to eight minutes.
5:48
And that may be what Carol said, boil for eight minutes.
5:55
- [Eddie] And now you had to add an extra cup of water.
5:57
- Yeah, and I misquoted when I first started the recipe,
6:00
y'all, I said you need four bullion cubes
6:03
to four cups of water.
6:05
It's five cups of water to four chicken bullion.
6:10
Now we're gonna add our can of chicken and you know,
6:16
if you want to go to a lot of trouble,
6:22
you can boil your chicken
6:31
and use the stock off the chicken.
6:33
But what what appeals to me about this recipe
6:38
is it's so easy, it's so quick,
6:43
and it's so dad gum economical.
6:46
So I'm gonna look for a lid and I'm gonna let this simmer,
6:55
just for a few more minutes
6:57
and let those flavors come together and.
7:02
- [Theresa] Looks like a good chicken noodle soup.
7:04
- Looks like a great chicken noodle soup.
7:08
And Carol, I may throw in at the end,
7:10
maybe just one pat of butter, for kicks and giggles.
7:18
All right, this has been simmering for,
7:21
maybe 10 or 15 more minutes and you know,
7:27
there is so many ways that you can expound on this recipe
7:37
for little or no cost,
7:40
but I do wanna add some black pepper, just a little bit.
7:52
- [Eddie] For something so simple, it smells really good.
7:54
- I know, isn't that crazy, Eddie?
8:00
And did I say I added no salt?
8:08
unless you're a real saltaholic.
8:22
Just had to do it and it's not much.
8:41
And the fact that I could feed four to five people for $5,
8:48
that's like a dream come true.
8:52
Throw 'em some piece of toast,
8:55
something that'll bulk 'em up
8:57
and dip in that soup and be delicious.
9:18
Those egg noodles are so good
9:20
and it's got a real rich chicken flavor, you know,
9:24
which kind of surprising
9:28
because we didn't boil any kind of bones
9:32
to get the marrow and all out.
9:34
- [Theresa] Do you think the soup does that?
9:35
- Yeah, I think the soup and the wet base, yeah.
9:43
And thank you Carol, thank you so much.
9:46
Carol Myers from Elizabethtown, Tennessee.
9:51
Love and best dishes, girl.
