Old Fashioned Chicken and Noodles

A few weeks ago, on one of the first cool fall evenings, we made this ridiculously good roast chicken, using this recipe from Ina Garten. But in case you can’t tell, that’s way too much chicken for the two of us. So what did we do?

So first we got a stock going, now that we’re new converts to stocks. I think all told we used six carrots, one or two small onions, a couple shallots, a couple cloves of garlic, and several clumps of parsley, rosemary and thyme. (No sage, sorry.) Then I threw in the left over bones and carcass from the roast chicken. This made a ridiculously good stock that I forgot to photograph. We froze most of the stock. But the best thing of all, were the old-fashioned chicken and noodles we made the next day.

Ingredients

• We used some frozen egg noodles, but we have a recipe we’ll share later.
• A half breast of chicken or so, cut into bits. This is an excellent use for leftover chicken. More is fine, but Goat Dad says that these are Depression-era farm recipes when the whole point of the meal was to stretch a little bit of meat as far as possible.
• Chicken stock

Directions

1. Put the chicken and 4 cups of stock in a big soup pot and bring to a boil.
2. Reduce heat to a low simmer and let it cook for 20 minutes or so. If the chicken was already cooked, you can shorten this step and just simmer until the chicken is reheated.
3. Bring the chicken and stock back to a low boil and add the noodles a few at a time.  Stir as you add them so they don’t clump up
4. Cook until the noodles are tender, 20 minutes or so, stirring occasionally.
5. A side of mashed potatoes is an excellent option here.  This doesn’t need anything else other than some cracked pepper on top.

• ← Corn and Crab Bisque
• Maple Syrup Apple Chops →