Chicken & Noodles: Kansas Style

This is the way we make Chicken and Noodles back home in Kansas.

A classic, comfort food ALWAYS served atop mashed potatoes.

I started in the morning....so I cooked my whole chicken in the crock pot w/chicken broth (or use water) on high for 4 hours.  I like to season the water or broth at this time w/salt, pepper and garlic.

But you can also boil the chicken in a large pot, on the stove.

When it is done...take out the chicken (it should be falling off the bone) and let it cool.

Then you "pick" the chicken - separating the meat from the bones, grissel and skin.

Other ingredients you'll need:

Egg Noodles (we like Reames frozen noodles - they taste like Mom's)

a small onion (chopped)

a hand full of carrots (chopped)

1 lg. box of Chicken Broth or Stock

Garlic Powder to taste

Salt and Pepper to taste

2 Tbsp. Butter

2 Tbsp. Olive Oil

*Consider adding your favorite herbs - we like fresh Rosemary, Parsley and/or Bay leaves.



While the chicken is cooling, Saute the onions and carrots in the butter and oil.

Cook until the onions are translucent.

Pour in the entire bag of noodles.

Drain the chicken broth (from cooking the chicken) into the pot.

Pour in the box of broth and enough water to cover the noodles by 2".

Bring to a boil, cover the pot and reduce heat, cooking the noodles until tender.

(about 25 minutes)

Season the pot with more salt, pepper and garlic powder to taste.

Add in the "picked" chicken meat (cut or torn into bite sized pieces).

Let simmer for at least 30 minutes before serving to incorporate all of the flavors.

Serve over REAL mashed potatoes, great sides are green beans and hot rolls or biscuits.

Nom, nom, nom.

(My husband loves the left-overs for lunch at work, he swears they're even better the next day.)

 

Enjoy the comfort food.

Keep Calm and Kerri On!