Thursday, April 5, 2012

Creamy Chicken and Noodles

Even though the temperatures have been rising, last week I still wasn't ready to give up on the comfort food of winter. Plus, I needed to keep working on emptying my freezer. I'm a hoarder, I tell ya! I needed to get the noodles used up before we got deeper into the hot weather and they would've been taking up space until next November! 
First, I boiled up a couple chicken breasts. I actually did this the night before so I could throw all the ingredients together for a quick weekend dinner.  I saved the broth and just put all this back into a pot when I got home from work.  I added some more water and two chicken bouillon cubes.
Let that simmer away while chopping up some veggies. I used two stalks of celery and two whole carrots.

Throw the veggies into the pot for about 10 minutes to soften. 
Next comes the noodles. These are my favorite noodles to use in recipes like this.  You can find these in your freezer section. I would actually perfer to have Mom's homemade noodles that we would make when I was a kid. I still remember the machine we cranked the dough through to get perfect strips (Mom- whatever happened to that machine??). My favorite part of pasta making, though, was the dough itself. So simple and salty! She would always catch me sneaking dough and warn me of the flour bugs that would grow inside me if I ate too much. And I believed her!! That one actually took me a long time to realize wasn't true. Along with her little fib that she didn't have to eat green beans as an adult because she ate too many when she was a kid. So many, that she ate her quota growing up so she was off the hook for the rest of her life. Yep, Josh and I both believed her!
To make the broth a little thicker and creamier add a mixture of about 1/4 cup flour and 1/2 cup water.  You want the flour/water mixture to be a little runny, not too thick and pasty. Adjust these measurements, if needed. Pour the flour/water mixture to the pot while whisking so you don't get a lumpy broth. 

Add seasonings to the mixture. I used dried parsley and some Italian seasonings. Also, add some salt and pepper to taste. Let the chicken, noodles, and veggies simmer away on the stove until the noodles are cooked all the way through, probably 15-20 minutes or so. 
Perfect bowl of comfort for those cold winter nights. Or if you are like me, for those unusually early 85 degree temperatures in March!