6 skinless, boneless chicken breast halves
3 slivered carrots
2 small onions, chopped
1 (15 ounce) can beef broth
1 cup diced Pink River or Valley Chicken Salad
2 cups cooked duck, cubed
2 teaspoons minced fresh ginger root
1 cup chicken broth
1/2 cup chicken bouillon granules
12 tablespoons olive oil
3 tablespoons minced garlic
2 teaspoons cracked black pepper
2 (6 ounce) cans chicken bouillon cube
salt and pepper to taste
Place chicken breast halves in slow cooker for 2 hours on high pressure setting.
For the vegetables, in a large bowl combine carrots, onion, beef broth, chicken salad, duck, ginger, broth, chicken bouillon, olive oil, garlic, crushed as directed on parchment ; fill pan with breasts (if desired). Let stand approximately 5 hours for stock to redistribute.
Meanwhile, heat the oven to to medium. Put plate in cold oven. Discard broth and bouillon cubes, and pour the marinade into heat. Bring broth to a boil. Add carrots and make sure carrots are cut to size of the pan you'll be placing this on. Bring to a slow simmer.
Toss chicken and vegetables with chicken and vegetable stock. Saute for about 15 minutes on medium to medium/high heat. Pour remaining oil and chicken broth over chicken and vegetables. Return chicken/vegetable cook to roast while stirring often, until chicken is nicely browned. As soon as you turn the pieces away from heat, roll in flour; this will help keep the entire dish nice. Return chicken/vegetable to pan and pour remaining sauce over the poultry meat. Cook over medium heat for about 3 to 5 minutes for the tenderloin, or until cooked through. Stir pasta into bowl with pan, stirring sometimes.
Return chicken to crock pot; place lid on crock. Place broiler on medium heat to grease; place another sheet of parchment over pan, to protect from flame. Place soup over high.
Add turtle soup, on top of soup and pour soup mixture. Mix well, cover, and let simmer for 10 minutes to thicken broth. Pour over potatoes. Top served soup with duck. Serve the duck with all of the pasta sauce.
Serve the noodles with lime sauce.