Tonight we had chicken and noodles. It was a windy, rainy day, T lit the fireplace for the first time, and I thought, "We need to eat chicken and noodles today." So we did, along with our friends who came over for dinner. Chicken and noodles is like chicken noodle soup with all the best parts exaggerated. Pair it with bunch of cut-up veggies and you've got a tasty, easy meal. We ate it in my house growing up. Since neither my parents nor I develop our own recipes, my mom probably got this off a bag of noodles. Or a Ladies' Home Journal. You know, where people found recipes before the glorious internet.
Recipe below, but do tell: what did you have for dinner?
Chicken and Noodles
- 3 lbs. chicken pieces (I like to cut up a whole chicken, but in a pinch you can use a pack of all breasts or thighs, etc. Just make sure it's bone-in so you get tasty broth. I also remove the skin, because who needs all that fat?)
- 4 medium carrots, bias cut (I usually add more)
- 2 stalks celery, cut in 1 inch pieces (I usually add more)
- 1 large onion, halved, then sliced
- 1/4 c. chopped parsley (skipable, if you don't keep have parsley on hand)
- 1 T. salt
- a few generous shakes of pepper
- 8 oz. egg noodles
- 1/4 c. flour
Remove chicken, debone and chop coarsely. Add egg noodles, return to boil and simmer for 5 minutes. Combine flour with 3/4 cup cold water. Add the flour-water mixture to the pot along with the chopped chicken and cook for 3 more minutes, or until noodles are soft and the broth thickens a little.