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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Mike loves this. Its great comfort food and so easy. It does need a long cooking time but you don't have to stand over it. I began typing up this recipe with all the revisions I have made but I think I will just keep it simple and give you the basic recipe and suggestions for improvement. The consistency of this dish should be something like a stew. You should be able to eat it with either a fork or a spoon. Ingredients:
1 whole chicken, cleaned |
12 ounces wide egg noodles |
water |
Directions:
1. Place the chicken in a large saucepan and pour in enough water to cover the chicken.
2. Bring to a boil and reduce heat to a simmer.
3. Let simmer, partially covered for a few hours or until the chicken starts to fall off the bone. If the water evaporates too quickly you can cover it completely and the water wont evaporate as fast.
4. Remove chicken from pot and debone (this is the hardest part). Discard the bones and place the chicken back in the pot.
5. Bring back to a rolling simmer and add the pasta. Cover and cook until pasta is done, about 10 minutes.
6. OPTIONAL ADDITIONS FOLLOW: B4 adding the chicken saute onion & garlic in a little oil. Then add carrots & celery and then the chicken and water.
7. Add a handfull of your favorite herbs (I like a sprig of dill) either add them with the chicken or with the pasta.
8. Add extra veggies to saute. I've used leeks and fennel.
9. Add extra veggies of your choice with the pasta. I've used frozen peas, corn, baby corn, beans, spinach and escarole.
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