Post by Loupy on May 24, 2017 19:52:45 GMT -7
Homemade Chicken and Noodles
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
Not to be confused with the soup, chicken and noodles is a relatively old-fashioned recipe that’s distinctly richer and heartier. This simple version with little more than chicken, veggies, and noodles from The Pioneer Woman is one of our favorites. Everything cooks in one pot, which means flavors build without requiring too many ingredients. It also makes cleanup a breeze.
Ingredients:
1 whole chicken, cut into 8 pieces
2 carrots, diced
2 celery stalks, diced
½ medium onion, diced
1 teaspoon salt
½ teaspoon turmeric
¼ teaspoon white pepper
¼ teaspoon ground thyme
2 teaspoon parsley flakes
16 ounces frozen egg noodles
3 tablespoons all-purpose flour
Directions:
Place chicken in a large pot and cover with 4 quarts of water.
Bring to a boil, reduce heat to low, and simmer for 30 minutes.
Remove chicken from pot and let cool slightly.
Using two forks, remove as much meat as possible from carcass.
Shred into pieces. Return bones to broth and simmer over low heat, covered, for 45 minutes.
Remove bones from broth and discard.
Add carrots, celery, onion, salt, turmeric, pepper, thyme, and parsley to pot.
Stir to combine and let simmer for 10 minutes.
Increase heat to medium high and add noodles and chicken.
Cook for 8 to 10 minutes, or until everything is heated through.
In a small bowl, stir enough water into flour to make a paste.
Stir until smooth, then add to pot. Simmer, stirring, for 5 minutes longer, or until broth has thickened.
Adjust seasoning and serve.
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
Not to be confused with the soup, chicken and noodles is a relatively old-fashioned recipe that’s distinctly richer and heartier. This simple version with little more than chicken, veggies, and noodles from The Pioneer Woman is one of our favorites. Everything cooks in one pot, which means flavors build without requiring too many ingredients. It also makes cleanup a breeze.
Ingredients:
1 whole chicken, cut into 8 pieces
2 carrots, diced
2 celery stalks, diced
½ medium onion, diced
1 teaspoon salt
½ teaspoon turmeric
¼ teaspoon white pepper
¼ teaspoon ground thyme
2 teaspoon parsley flakes
16 ounces frozen egg noodles
3 tablespoons all-purpose flour
Directions:
Place chicken in a large pot and cover with 4 quarts of water.
Bring to a boil, reduce heat to low, and simmer for 30 minutes.
Remove chicken from pot and let cool slightly.
Using two forks, remove as much meat as possible from carcass.
Shred into pieces. Return bones to broth and simmer over low heat, covered, for 45 minutes.
Remove bones from broth and discard.
Add carrots, celery, onion, salt, turmeric, pepper, thyme, and parsley to pot.
Stir to combine and let simmer for 10 minutes.
Increase heat to medium high and add noodles and chicken.
Cook for 8 to 10 minutes, or until everything is heated through.
In a small bowl, stir enough water into flour to make a paste.
Stir until smooth, then add to pot. Simmer, stirring, for 5 minutes longer, or until broth has thickened.
Adjust seasoning and serve.
