Chicken and Noodles

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Chicken and Noodles

This is my husband’s favorite meal.  He asks for it every year for his birthday along with apple dumplings.  It’s pretty yummy!!

  • 1 (3-lb.) chicken, whole or cut up (leave skin on)
  • 2 to 3 quarts water
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 (12-oz.) pkgs. Reames frozen noodles
  • 2 teaspoons salt

Bring chicken to boil in water and then simmer until meat falls off the bone.  Take chicken out of the broth and put in a pan to cool off so you can pick it off the bones.  Let broth cool off enough so fat comes to surface and then remove fat from broth.  Bring broth back to a boil again and add vegetables.  Cook until veggies are done.  Add noodles.  Cook until done and then add chicken back in with salt.  Simmer long enough to heat the chicken up and serve.

If and when you reheat noodles later, you may want to add a can of chicken broth for more juice.  Noodles tend to absorb moisture after sitting.

Note:  I sometimes make this a two-day process.  After cooking the chicken and letting it cool off, I put the broth in the refrigerator to get cold and then the fat comes off real easy.  Put the picked off chicken in a bag in the fridge also and then the next day, just heat up the broth, add the veggies and continue with the rest of the ingredients and noodles.

I just feel the chicken with bones and skin left on gives it great flavor.

“Love given reflects love received.”

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