Sweet Husband likes his chicken noodles over mashed-potatoes. (I think--although it's tasty--that's a lot of starch.) I like mine, just like Mom used to make, with a drop or two of yellow food coloring to make it look all golden and tasty. (He says that's adding "artificial colors".)
Last weekend, a compromise!
Yummy, yellow chicken and real-live-homemade noodles, over a gooey mashed-potato filled bowl.
For the recipe, read on.
Chicken and Noodles (According to Nice Mom and Grandma)
- 3-4 chicken breasts or an equivalent mix of white and dark meat
- 2 cups chicken stock
- 2 T butter
- 1 bag of frozen egg noodles (or, if you want to make your own noodles, check out Jamie O's recipe here--note, I had to add about a half cup of water to make the dough really come together)
- 1 cup flour
- salt, pepper
- yellow food coloring (very important!)
Boil the chicken breasts in a large pot of water. Once cooked, pull the chicken out of the water, and shread it. Skim the fat off the top of the water. Pour off about half the water (more or less depending on the eventual consistency you want) and add the chicken stock to the water that remains, add butter, and bring to a boil. Add flour to the noodles and shake to coat. Add chicken, noodles, and flour to the boiling stock, and stir rapidly to break up lumps. Add salt and pepper to taste, and a few drops of yellow food coloring.
The noodles will cook fairly quickly, so you could eat this as soon as they're done. However, if you turn it down to "warm", and let everything thicken for an hour or so (stirring every so often)--that's when you get the good stuff! (And some mashed potatoes won't hurt!)
