Chicken and Noodles

Chicken & Noodles

Start by boiling 2-3 lbs. of chicken in a full stock pot of salted water. (I prefer a whole chicken to get both dark and light meat, but you can use only one or the other if you like.)

Make the Noodles, while allowing chicken to cook until very tender. When the chicken is cooked, remove it from broth and take out all the bones. Before adding the chicken back to the broth, bring it to a rapid boil and slowly add the well-floured noodles.

Allow noodles to cook until done and add the chicken back in. Serve with crackers and sour cream if you like.

Home-made Egg Noodles

In large bowl, mix 2 Cups Flour and 1/2 tsp Baking Powder.
In a smaller bowl, beat 3 eggs and 3 Tbsp. Water.

Slowly add the egg mixture to the flour. Knead dough into a stiff ball. Pull of small golf-ball sized pieces and roll out on a floured surface with a rolling pin. Cut into 1/4 strips. Toss with extra flour and add to broth.

For the SWAP Group - I am placing the 3 boneless thighs and 2 breasts into a freezer bag with instructions to put chicken in 12 cups of water and boil for 2-3 hours. I am also providing a bag of "Country Pasta" Dried Egg Noodles to add and cook for an additional 20 minutes.