chicken and noodles
THE ultimate comfort food in the dead of winter!
3-4 cups cooked chicken roasted or poached, chopped
1 T. butter
1 T. olive oil
2-3 carrots, chopped small
2-3 stalks celery, chopped small
1 med. onion, chopped small
4-5 cans chicken broth or 8-10 cups broth from crockpot poached chicken
2 T. cornstarch (dissolved in water) for thickener
Frozen peas, optional
Homemade noodles (see recipe below) or 2 pkgs. Reame’s egg noodles (in freezer section)
Homemade Noodles:
6 egg whites
2 yokes
3 cups flour
3 t. salt
6 T. milk
Mix all ingredients till becomes firm but not a hard ball. Roll out on floured surface, turning and flipping dough till you get the thickness you want – usually approx. 1/8”. Once thickness you want, roll dough out in large rectangle. Cut noodles to thin width (approx. 1/4”) with pizza cutter (remember noodles will puff up when added to liquid).
Melt butter and oil in large stockpot or dutch oven. Add carrots, celery & onion, stir till slightly softened. Add chicken and broth. Bring to boil, add noodles, boil again. Then simmer stirring often for approx. 30 min. Add cornstarch (in liquid) to thicken. Add frozen peas (optional) just prior to serving. Excellent served over mashed potatoes.
3-4 cups cooked chicken roasted or poached, chopped
1 T. butter
1 T. olive oil
2-3 carrots, chopped small
2-3 stalks celery, chopped small
1 med. onion, chopped small
4-5 cans chicken broth or 8-10 cups broth from crockpot poached chicken
2 T. cornstarch (dissolved in water) for thickener
Frozen peas, optional
Homemade noodles (see recipe below) or 2 pkgs. Reame’s egg noodles (in freezer section)
Homemade Noodles:
6 egg whites
2 yokes
3 cups flour
3 t. salt
6 T. milk
Mix all ingredients till becomes firm but not a hard ball. Roll out on floured surface, turning and flipping dough till you get the thickness you want – usually approx. 1/8”. Once thickness you want, roll dough out in large rectangle. Cut noodles to thin width (approx. 1/4”) with pizza cutter (remember noodles will puff up when added to liquid).
Melt butter and oil in large stockpot or dutch oven. Add carrots, celery & onion, stir till slightly softened. Add chicken and broth. Bring to boil, add noodles, boil again. Then simmer stirring often for approx. 30 min. Add cornstarch (in liquid) to thicken. Add frozen peas (optional) just prior to serving. Excellent served over mashed potatoes.