Thursday, April 29, 2010

Chicken & Noodles

What a day! I got up, went to work, blinked, and it was 4:15. And while it was a pretty nice day when I woke up, it got pretty gross by early afternoon (which seems to be par for the course this month), and all I could think about was coming home and making some comfort food. And I did. And it was delicious.

You will need:
One whole cut up fryer, or some breasts.
Two whole carrots, diced
One onion, diced
Two celery stalks, diced (my supermarket didn't have celery, so we went without)
Half a teaspoon turmeric
Half a teaspoon white pepper
Half a teaspoon ground thyme
Two teaspoons dried parsley flakes
Frozen egg noodles, or whatever noodles you like
Three tablespoons all-purpose flour

Dice your vegetables.

Cover the chicken in water, bring to a boil, then reduce heat to low and simmer for half an hour. Remove the chicken from the pot and shred the meat. If you have bones, return them to the pot and simmer, covered, for another 45 minutes or so. If you're just using breasts, shred them and toss them back in the pot with a teaspoon or so of chicken boullion.

(If you have bones, remove them now!) Add the vegetables and herbs to the pot, stir, and simmer for about ten minutes.

Increase the heat to offset the frozen noodles, and dump them in. Cook for ten minutes.

Mix the flour with a little water to make a paste. It should be thick, but not doughy, and smooth, but not runny. Dump it in the pot, stir, and simmer for another couple minutes. Add more flour if you need to.

Remove it from heat, and let it stand a few minutes, stirring occasionally. It'll thicken and get delicious and tasty.

And hey, on a day like this, doesn't that just sound delicious?

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