Chicken and Noodles

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It’s called comfort food!  Classic Chicken and Noodles made with Grandma’s Frozen Wide Egg Noodles has that wonderful taste of home and it’s a winner every time!

CHICKEN AND NOODLESSONY DSC

Level – EASY
Total Time: 1 1/2 hours
Cook Time: 1 hour
Serves: 6 servings

INGREDIENTS:
1 – 2 to 3 lb whole chicken cut up bone in/skin on
1 Tbsp (extra light) olive oil
3/4 cup chopped onion
1 large carrot dividedSONY DSC
1 large stalk celery divided
2 garlic cloves chopped fine
3/4 tsp poultry seasoning
3 to 4 sprigs of fresh thyme left whole
1/4 tsp each salt and pepper
4 cups chicken broth divided
1 package frozen peas
1 package Grandma’s Frozen Wide Egg Noodles

DIRECTIONS:
Heat olive oil in a large deep skillet or Dutch oven. Add onion and half of the carrot and celery, finely chopped. Sauté for 3 minutes until onion is clear, then add garlic, salt, and pepper and stir for one more minute until garlic is very fragrant. Add chicken pieces, thyme, poultry seasoning and 3 cups of the chicken broth and bring to a boil. Cover and reduce heat to low. Simmer for 30 to 40 minutes until chicken is cooked through. Remove chicken and place on platter to cool.

SONY DSCRemove thyme sprigs and discard. Add remaining carrot and celery (with a larger chop), thawed Grandma’s Frozen Wide Egg Noodles, and remaining 1 cup of chicken broth. Cover and cook over medium heat for 15 to 20 minutes stirring occasionally.

While noodle mixture is cooking, remove skin and bones from chicken and discard. Shred or chop chicken meat and set aside. When noodles are tender add the chicken and frozen peas to the pot and stir. Cover and simmer for 5 more minutes.

Rumor has it that the ultimate Chicken and Noodles comfort food is served over mashed potatoes – but we’ll let you decide! We served it on the side with freshly steamed veggies (instead of mixing in the frozen peas). Either way – YUM!! (This recipe is also great with shredded beef.)