Rustic Chicken and Noodles

There is nothing better this time of year, when the weather is starting to cool, than simple, hearty, homemade recipes that really warm you up. Growing up, I loved it when my mother would make this simple, family recipe for homemade chicken stock and noodles made from scratch. Poured over some starchy, mashed potatoes and it's the very definition of comfort food. What a joy it is to make simple, delicious fare for my own family now that I'm all grown up.

This is a very straight forward recipe with few ingredients. It all starts with a stock-pot, salted water, chicken breasts (bone-in), some celery and an onion.

You bring the chicken to a boil and then simmer until fully cooked. While the chicken is simmering, you can roll out your noodles and allow them to dry. You can even prep the noodles earlier in the day.

Once the chicken is fully cooked, remove the onion and celery. Remove the chicken breasts and strip the meat from the chicken.  Bring the broth to a boil, add the noodles and cook for about 10 mins. Add back in the stripped meat and thicken with some water and flour. Sprinkle in some chicken granules to boost the flavor. We like to thicken it enough that it takes on more of a gravy consistency. It's really wonderful poured over some mashed potatoes. The texture of the potatoes is perfect with the noodles and tender chicken.

Homemade Chicken and Noodles

Broth: 

4-8 chicken breasts (bone-in) 4 chicken breasts feed 4 to 6 people.

4-6 Celery Stalks trimmed

1 Large Onion quartered.

Water

Salt

Chicken Granules

Place chicken in a stock pot. Pour in water just to cover the chicken breasts. Salt the water. Bring to a boil, add in celery and onion. Simmer for about 40 mins.  Set chicken aside to cool and remove pieces of celery and onion from broth.

Remove chicken from bones. Discard any skin and bones. Cut chicken into bite sized pieces & reserve.

Noodles:

3 Large Eggs

1 tsp. Salt

Flour 

While chicken is simmering beat together the eggs and salt. Then beat in flour until a very stiff dough is formed. Roll out on a floured board. Cut noodles with a pizza cutter to desired size. Allow to dry on the board.

Add noodles to the boiling broth and cook for about 10 minutes or until tender. Add in the chicken pieces and a mixture of flour and water to thicken to desired consistency. Sprinkle in some chicken granules for added chicken flavor.

Pour over mashed potatoes and enjoy.

Have a Happy Day!

~MJ

Easy Recipe: Zucchini Casserole

There are a lot of people out there who turn up their noses at casseroles.  Apparently, they aren't an "in" food anymore.  I hear that they haven't really been in since the 60's.  I think this is a travesty.  I grew up with two different casseroles that I love to come back to for a simple, quick and delicious meal. 

I've decided to share my family's zucchini casserole recipe. It is one of those comfort meals from my childhood. There's nothing high brow about this recipe, but it is a great way to use up all of that extra zucchini you are undoubtedly growing this Summer. 

Zucchini Casserole

1 C shredded carrots
6 C cubed zucchini
1/4 C diced onion
1 can cream of chicken soup
1 6 oz package stove top dressing mix (pork)
1/2 C margarine or butter
1 C sour cream
1 C cubed fresh or canned turkey or chicken

Method:

Cook onion, carrots and zucchini in a large pan until tender.

Mix sour cream and soup into veggies.

Melt butter and stir into stuffing mix.

Place half stuffing in bottom of buttered casserole dish.

Pour veggies on top. Top with remaining stuffing.

Bake at 350 degrees for 25 minutes.

As simple as that.

Have a Happy Day!

~MJ