Tuesday, March 29, 2011
"Homemade" Chicken and Noodles
In the current day and age Jiggle has found that she rarely has time to make noodles from scratch but she still has a love for chicken and noodles that defies the challenge of poor time management so she's found a very close homemade imposter called Ream's frozen noodles. Seriously, they are so close to homemade Jiggle dares you to tell the difference.
This is a good "soup" before the broth is thickened or "noodles, chicken and gravy" if you choose to thicken. I guess if you wanted to remain true to the homemade theme you could boil a whole chicken and create your own stock that way but again, I'm always in a hurry. I use chicken soup base to cook my chicken and boneless skinless breasts because quite honestly, the skin on chicken icks me out. I usually cook double the amount of chicken I actually need for this recipe and set half aside for a meal later in the week.
Homemade Chicken and Noodles
Adapted from Ruby Fuller
3-4 boneless skinless chicken breast halves
3 quarts chicken broth (I usually just throw some soup base concentrate in water)
3 whole carrots, diced
2 stalks celery, diced
1/2 onion, diced
Salt to taste
1/2 tsp tumeric
1/4 tsp white pepper (more to taste)
1/4 tsp ground thyme
1 T parsley flakes
24 oz frozen egg noodles (Ream's)
4-5 T cornstarch
1. Cover chicken in broth, Bring to a boil, reduce heat to low and simmer for 20 minutes or until chicken is cooked through.
2. Remove chicken from pot and let cool slightly. Chop chicken into pieces or shred, whichever you prefer.
3. Add carrots, celery and onions to broth followed by the herbs and spices. Stir to combine and simmer for approx 10 min.
4. Increase heat and add noodles and diced chicken. Cook for 8-10 minutes.
5. Mix cornstarch and water. Stir until smooth. Pour into soup, stir to combine, and simmer for an addition 5 minutes or until broth is desired thickness. Adjust seasonings if needed.