Chicken N’ Noodles

Chicken N’ Noodles w/vegetables

Read the instructions over a couple of times before making this recipe….

cooked diced chicken (see below)

chicken broth + water as needed (see below)

1 stalk + leafy top celery, chopped

1 small carrot, chopped

1/2 to 1 whole onion, chopped

1 + c. finely chopped cabbage

2 tsp. dried parsley flakes

garlic salt/pepper/sea salt (to taste)

For Noodles:

2 large eggs

1/4 c. + 2 tsp. water

couple of dashes salt

1/2 c. whole wheat flour

1 and 1/4 c. unbleached flour

First of all, keep the chicken meat in refrigerator for now. Turn up the heat on simmering broth (as described below).   Add celery,  carrots, onions,  cabbage, parsley, garlic salt, sea salt, pepper.  Add  water  if needed.  Bring all to a boil, then turn heat to lowest; cover, let simmer.   Meanwhile,  make  the  noodles: beat  egg  and  water  with  a fork.  Stir in salt  and whole  wheat  flour.  Add unbleached flour  a little at a time;  just until mixture pulls away from sides of bowl (caution: adding flour all at once,  or too much flour, will produce a tough noodle when cooked).  Turn dough out onto a lightly floured surface, and gentlyknead just until smooth. Roll out dough to less than 1/4 inch thick, adding a bit of flour as needed to keep from it sticking  (turn dough over a few times while rolling out to make sure both sides keep a light coating of flour).Now check the veggies in broth, when tender, turn up heat on  broth mixture to medium high, Cut noodles  (with a knife or pizza cutter)  into strips  up to one-half inch wide and  2 to 3 inches long (this doesn’t have to be exact or perfect, it will all taste delicious).  When broth is at a steady, gentle boil,  carefully drop a few noodles in at a time,  but not so fast  as to stop  broth from  gently  boiling constantly.  Turn off heat when noodles are tender (it doesn’t take very long for noodles to cook). Take pan off heat.  Stir in cooked chicken,  cover pan, allowing chicken about 1 to 2 minutes to heat (this method will keep chicken from cooking into ‘strings’).   Makes 8 servings.

Whole Wheat Bread (optional if still hungry): one serving is one slice

Cooking chicken and broth: Buy 10 lb. frozen chicken leg quarters at best price; have store’s meat department cut the package into fourths for you.  For  each month,  you  will  thaw,  covered,  in a pan or large bowl, one of these fourths (about 2 and 1/2 lb.); thaw this in the fridge.  Then wash thawed chicken very thoroughly under lukewarm water.  Put chicken into an 8 quart pot.  Add water to within 3 inches of top of pot.  Stir in 1 T. garlic salt.  Bring all to a full rolling boil, then turn heat to low,  cover,  simmer 2 hours.  Remove  cooked  chicken pieces.  Strain broth and return to pot;  cover,  keep  broth on  lowest heat for now.  Debone chicken;  throw away skin/bones/gristle.   Cut chicken into dices, put in a bowl, cover when cool (it might already be cool enough), put in fridge.  Follow above recipe.