My mom makes the BEST homemade chicken and noodles but in a pinch, packaged egg noodles work for us.
Using the 65 cent a pound chicken legs and thighs that we bought recently at Zey’s Market, we cooked up a batch of Easy
Chicken & Noodles. They were “Um Um Good,” and, of course we served them
atop a scoop of homemade mashed potatoes.
Oh yes — in our household we make "HIS & HER" chicken and noodles . . . see photos at bottom of the post!
Oh yes — in our household we make "HIS & HER" chicken and noodles . . . see photos at bottom of the post!
Easy Chicken &
Noodles
About half a chicken (I used 2 thighs and 2 legs but any
parts or a whole chicken may be used
2-3 sprigs fresh thyme (about ½ to ¾ tsp. ground thyme)
1 sprig fresh sage (about ½ tsp. dried sage)
1 bay leaf
¾ to 1 teaspoon onion powder
¾ to 1 teaspoon garlic powder
1 teaspoon Kosher salt
½ teaspoon pepper
Water to cover
Chicken concentration or chicken bouillon cube, optional
1 (8 to 12 oz.) pkg. egg noodles (more or less as desired)
Cornstarch slurry for thickening (mix about 1 to 1½
teaspoons cornstarch with a enough cold
water to create a runny paste, optional
Fresh herbs for garnish, if desired
---
Mashed potatoes
1. Place
chicken, herbs, seasonings and water in pot. Bring liquid to a boil and simmer,
with lid on, for about an hour or until chicken is tender and begins to fall
off the bone.
2. Remove
herbs and discard. Remove chicken and let cool, then pull meat from the bones;
cut into bite size pieces.
3. Let
broth cool and skim off excess fat.
4. Taste
broth and adjust seasonings if needed. Chicken concentrate or a bouillon cube
could be added to boost the flavor.
5. Bring
broth to a boil, return chicken pieces, and add noodles. Check package directions for cooking time.
6. If
you choose to thicken the broth, add the cornstarch slurry when noodles start
to become tender. Continue to cook just until mixture thickens.
7. To
serve: Place a scoop of mashed potatoes in a bowl and top with chicken and
noodles. Garnish with fresh herbs if desired.
 |
| HIS noodles — thickened with a cornstarch slurry. |
|
| HER noodles — with broth. |
Recipe without photos
. . .
Easy Chicken &
Noodles
About half a chicken (I used 2 thighs and 2 legs but any
parts or a whole chicken may be used
2-3 sprigs fresh thyme (about ½ to ¾ tsp. ground thyme)
1 sprig fresh sage (about ½ tsp. dried sage)
1 bay leaf
¾ to 1 teaspoon onion powder
¾ to 1 teaspoon garlic powder
1 teaspoon Kosher salt
½ teaspoon pepper
Water to cover
Chicken concentration or chicken bouillon cube, optional
1 (8 to 12 oz.) pkg. egg noodles (more or less as desired)
Cornstarch slurry for thickening (mix about 1 to 1 ½
teaspoons cornstarch with a enough cold
water to create a runny paste, optional
Fresh herbs for garnish, if desired
---
Mashed potatoes
1. Place
chicken, herbs, seasonings and water in pot. Bring liquid to a boil and simmer,
with lid on, for about an hour or until chicken is tender and begins to fall
off the bone.
2. Remove
herbs and discard. Remove chicken and let cool, then pull meat from the bones;
cut into bite size pieces.
3. Let
broth cool and skim off excess fat.
4. Taste
broth and adjust seasonings if needed. Chicken concentrate or a bouillon cube
could be added to boost the flavor.
5. Bring broth to a boil, return chicken pieces, and add noodles. Check package directions for cooking time.
6. If
you choose to thicken the broth, add the cornstarch slurry when noodles start
to become tender. Continue to cook just until mixture thickens.
7. To
serve: Place a scoop of mashed potatoes in a bowl and top with chicken and
noodles. Garnish with fresh herbs if desired.
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