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Chicken and Noodles

September 17, 2011

On the rare week in September when it wasn’t 95+ where I live I decided I needed chicken and noodles. The only best way to have them is homemade noodles and broth but sometimes in a jiff I will use packaged noodles. In this case, I didn’t want to take two days to make my masterpiece so I used packaged noodles from Trader Joe’s. I suggest this recipe for those of you who are comfortable in your cooking skill as it’s less of a recipe and more of a guide.
Home made Chicken Broth – see below for recipe and steps
Half of a chicken – chopped – see below for recipe and steps
Kosher Salt
Black Pepper
1 package of Trader Joe’s Noodles – Egg Pappardelle Pasta

Bring chicken broth to a rolling boil
Add in salt and pepper – I typically use 2-3 pinches of salt
Cook noodles in broth according to directions on package
When noodles have finished cooking add in chopped up chicken

Chicken and Noodles
Chicken and Noodles

Roasted Chicken
1 whole roasting chicken – covered in your favorite spices

Rub chicken with your favorite spice rub, or just salt and pepper
Put chicken into oven safe container – I like to use a shallow corning ware dish.
Roast chicken at 400 degrees in oven for 75 minutes.
Let cool for 20-30 mins and then remove chicken from bones
Rough chop half of the chicken for the chicken and noodles
Use the other half for lunches during the week such as chicken panini or chicken salad

Chicken Broth
1 whole roasting chicken carcass
2 celery stalks
1 onion
1 sprig rosemary
10 sprigs thyme
5-10 black peppercorns
1 head of garlic
2 bay leaves

Place chicken bones in a big pot -4 quarts or so… something like this.
Peel the onion, slice in half, add it to the pot
add the rosemary and thyme to the pot
clean the garlic root so that it’s not dirty – slice the top of the head of garlic of so that the garlic is exposed, add entire head to the pot
Clean the celery, chop in halves or thirds, add it to the pot
add to bay leaves to the pot
add 5-10 black peppercorns to the pot (depending on how much you enjoy pepper)
Fill the pot with water so that all of the chicken bones are covered
Bring the pot to a boil, then lower heat so that the pot is at a simmer
Simmer the stock for 3 hours
Strain entire contents of pot into a big bowl
At this point – I prefer to let the stock cool down for an hour before I put it in the fridge to let sit overnight. The next day, before using or freezing, I skim off the fat that is on the top of the bowl.
If you do not want to wait over night you can just use the stock as is for cooking your noodles.

If you want veggies in your chicken and noodles dice onion, celery, and carrots and put them into the boiling stock. Cook as needed to get them soft.

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