Monday, April 15, 2013
Chicken and noodles
You will need a 4 to 5 quart pan with lid.
2 to 3 cups chopped cooked chicken, preferably dark meat
About 3 quarts chicken broth, homemade OR store bought
1 batch of homemade noodles OR 1 pound of dried store bought noodles.
If you are making your chicken and broth from scratch, add some chicken to your pot and cover with water. A good choice is the hindquarters. 2 or 3, depending on size.
Season the water heavily with salt, pepper, garlic powder and parsley.
Bring to a boil.
Cover and reduce the heat until the water is at a simmer and cook for a couple hours.
Remove the chicken from the broth.
Let cool. Bone, skin, and chop.
Heat the broth up to a rolling boil.
Slowly stir the noodles into the broth and let it boil for a few minutes for fresh noodles or follow package directions for store bought.
Stir every once in a while so the noodles don't clump
Add the chicken the the noodles and lower heat and let thicken, stirring occasionally.
This will serve 6-8.