This has always been one of my favorite meals. When I was little, I had this tiny little spoon that had a looped handle. I would stand next to my mom with it and once the chicken was ready to take off the bone, she’d put some on my spoon for me to taste. I honestly remember doing that more than I remember actually sitting down and eating the entire meal. All I know, is this always makes me feel like home and I hope you enjoy it as much as I always do!
My best friend requested that I post this recipe. This one’s not only for my mama, but it’s for you too Billy Jean! ♥️
You can use whatever chicken you want for this, but I will say, I don’t like this with chicken breasts. I like to use thighs and my mom usually uses wings.
Chicken and Noodles
- 2 lbs Chicken
- 1 Medium Onion (chopped)
- 3 Cloves Garlic (diced)
- 2 Whole Carrots (chopped)
- 2 Celery Sticks (chopped)
- Salt (to taste)
- 8 oz Eggs Noodles
In a large pot, add your water, salt, onions, garlic, carrots, and celery. Bring to a boil then add your chicken.
Simmer for 30-40 minutes or until chicken is falling off the bone. Remove your chicken and shred. You can skip this step and leave the chicken on the bone if you’d like.
Add your chicken back to the pot and add your egg noodles. Cook for another 10 minutes but check often because these will cook pretty fast.
And that’s it! I hope this makes you feel like home! <3
If you have too much liquid and need to thicken your sauce, mix a tablespoon of flour with a few tablespoons of water in a small bowl, and slowly add hot liquid to this mixture. Pour this mixture back into your pot and simmer for about 5-10 more minutes. If you don’t do it this way and just dump flour into your pot, you’ll end up with lumps.