2 in 1 Quick Fix Chicken DinnerS

10 chicken tenders ( I cheat and buy the bag full of them, there's no rib meat in it, and can be used for a lot of meals and cheaper :))
6 carrots, chopped to bite size
1/2 head of small cabbage, bite size chopped
1 red onion, chopped to bite size
3 cloves of garlic
2 pinches of salt
1 large pinch of pepper
3 celery sticks if you have it
3/4 cup brown rice


#1 Boil the chicken tenders in all of the above. In about 8 cups of water. While boiling bring out the measuring cup and pour 1/2 cup of you favorite BBQ sauce in it, add 1 tablespoon of worsechester sauce, 1 tablespoon of soy sauce and 1 tablespoon of teriyaki sauce along with 1 teaspoon of cumin. Mix well and set aside.
Let the chicken boil until cooked thoroughly, will be easy to pull chicken apart when done. Take out 5 of them and put in a pan, pour the bbq sauce mix over them and bake at 350 for 25 min. Just to give some crispy edges and to let the bbq sort of soak in while baking. Leave the other tenders in the stock and reduce to low heat.
#1...still take 1 1/2 cup of the stock and put in a small saucepan, add 3/4 cup of brown rice, bring to a slight boil and reduce to medium low heat and cover, check frequently, if you need to stir it go ahead, if you run out of water too soon before the rice is done add more of the stock 1/4 cup at a time. However much stock you use replace with water to the pot. When it is done put the bbq chicken on top and eat up!
#2   Finish it next day or right now either way doesn't matter, if you plan to use tomorrow let the vegetables cook more with the chicken on low for about 45 min cool and put in the fridge. Then tomorrow put back in the pot and warm it up, add basil, oregano and some parsley, I prefer fresh but it doesn't have to be. Refrain from using italian seasoning, it doesn't taste very well in the end result. Then follow the following instructions:
.....If preparing tonight, pull out the chicken tenders and chop them up ( for tomorrow you can cut them up before or right now, before heating) place them back in the stock and add 1 pkg of multicolored noodles, preferably the vegetable ones. You can also use any noodle that you have around, if spaghetti, break into 2 inch "sticks" and put in the stock with the chicken. Cook until the noodles are done, you can eat now if you want or you can heat 2 tablespoons of butter with a splash of olive oil.  Melt the butter and add 4 tablespoon of flour, whisk and add 1 1/2 cup of the stock until it looks like a thick gravy, double if needed, add the the pot with the chicken noodle stir well and it will thicken up more. Increase heat to medium hi when you add it to thicken faster. To add even more volume you can make a half batch of biscuits, using the bisquick or jiffy follow the instructions on the side and instead of rolling out leave it "wet" and drop into the chicken noodle soup. Make sure the heat is on medium for this or it wont cook it and just be gooey lumps. Add them slowly, when they are done eat it up! Salt and pepper to taste!
I also added 1/4 cup of quinoa to my chicken noodle soup for some extra. If you do simmer for 20 minutes to cook thoroughly.
*** if you are serving more than 2-3 people the rice and chicken, you will need to add 5 more tenders and double the rice part of the recipe.
Additional ingredients to use to use:
salt
pepper
olive oil ( for thicker soup)
2 tablespoons butter (for thicker soup)
biscuit mix (for the soup thick or thin)
1 pkg of noodles (for soup)
parsley, basil and oregano (for soup)
4 tablespoon of flour ( for thicker soup)
BBQ sauce (your favorite, for bbq chicken)
1 tablespoon  soy sauce, worechester sauce and teriyaki sauce ( for bbq chicken)
1 teaspoon of cumin
1/4 cup quinoa (soup, if wanted)

I know that boiling the chicken sounds funny, but trust me on this one....AWESOME!