Author: Posted Date: 8/25/2007 6:25:17 PM
Tammy's Chicken Noodles
The night before:
1 "Nice sized" Chicken
1 Bag of Celery, cleaned & chopped
1 large Onion, chopped
Salt & Pepper
Place the above in a large stock pot and cover the chicken with water. Cover. Simmer until the meat just starts to fall off. Remove Chicken from pot, then skim all loose stuff out. Should be left with just the broth. Cool broth overnight in the stock pot.
The next day:
1 stick of butter
2 bags of homemade noodles
1 box of chicken broth
Celery salt
Salt & Pepper - to taste
Yellow Food Coloring
The next day, skim remaining grease off the top. Start warming up the broth. Add the stick of butter. When it's melted, add noodles, and add more chicken broth as needed, so noodles are covered. Remember, the noodles will expand! Season with celery salt, salt, and pepper to taste. Having another taste tester around helps!
Once it has all heated up and starts to thicken, add yellow food coloring to get that "chicken" look.
You will have a cooked chicken leftover from this. I add chicken meat to my noodles, some don't. You can strip the chicken down and use the meat for various recipes, I like to make chicken enchiladas with mine.
This travels well in a crockpot, and I take along more chicken broth to moisten up the noodles if they dry out. A wonderful Holiday side dish!
POST COMMENT
|
