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
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In a large pot, add your water, salt, onions, garlic, carrots, and celery. Bring to a boil then add your chicken.
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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.
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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.
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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.