Here's a yummy meal to serve your family in the fall or winter. Serve over mashed potatoes for a super comfort meal.
1 whole fryer
6 cups water
2 carrots, shredded
1 cup chopped onion
1 1/2 cups chopped celery
1 tablespoon dried parsley
1 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup butter
2 cups milk
12 oz. frozen egg noodles or HOMEMADE RECIPE HERE
Place chicken in a large stockpot and cover with water. Add carrots, onion, celery, parsley, oregano, salt and pepper. Bring to a boil, and then lower heat to simmer. Cook for 1 hour, until meat falls off bone. Strain meat and bones from pot and set aside.
With an immersion blender, puree broth. Stir in butter and milk. Add noodles (and any flour remains if making your own) and cook 10-12 minutes until tender. Meanwhile, remove skin and bones from chicken and add chicken to noodles. If desired, may thicken by mixing together 1/4 cup flour with 1/3 cup water and stirring into broth until thickened. Serve over mashed potatoes. Serves 6-8.
Click here for a printable version of this recipe.
