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Comfort food at it's best! My family likes to serve this on top of mashed potatoes (can you say carb overload?), but you can also serve it like a soup or use less liquid and eat it like a casserole. Ingredients:
1 whole chicken or chicken parts
2-3 carrots, cut in chunks
2-3 stalks of celery, cut in chunks
1 small onion, chopped
Salt, pepper, garlic, bay leaves to taste
1 or 2 bags of frozen egg noodles (Raeman's is the brand I use)
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Put chicken, veggies, and seasonings in large stock pot and add enough water to mostly cover (the amount of water depends on how much liquid you want; use a lot for soup consistancy, less for not-so-runny). Boil until chicken is done and tender. Remove chicken and vegetables, skim off fat, and bring the remaining stock to a boil. (If you have time, cook the chicken the night before, then refrigerate chicken and stock separately. The fat will congeal on the top and is easily scraped off.) If the stock doesn't have enough flavor, add a little chicken bouillon. Add frozen egg noodles; stir well. Cook about 20 minutes, stirring occassionally. Meanwhile, skin chicken, take the meat off the bones, and cut or tear into bite-sized chunks. When the noodles are about done, add chicken to the pot. You can cut up the cooked veggies and add back in if you want. Let cool a little and serve. Warning: takes a while to cool off!
Short Cut: Omit carrots and celery; use dried chopped onion. Use boneless, skinless chicken breasts or thighs. Cut into bite-size pieces before cooking. Use some chicken bouillon to add extra flavor to the stock, or use a can of chicken stock instead of some of the water (I like the canned stuff better; it's less salty). Proceed as above.
Super Short Cut (for when you GOTTA have dinner in 30 minutes!): Omit carrots and celery; used dried, chopped onion and a little Mrs. Dash. Use a couple of cans of chunked chicken (usually beside the tuna in the grocery store) or frozen, pre-cooked diced chicken. Use a couple of cans of canned stock instead of water. Heat the stock to boiling, add all the ingredients, and cook for 20-25 minutes. If you want to serve over mashed potatoes, get the Ore Ida frozen ones that you cook in the microwave.
In a pinch, you can substitute the dry wide egg noodles you find in the pasta section, but they're not as good!
Recipe submitted by: Karen
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