Wednesday, May 29, 2013
Chicken with Noodles
This recipe is an amazing option for anyone who needs to get rid of veggies most everyone has in their fridge, that bag of noodles always lingering in every cupboard, and that bag of frozen peas bought but never used in a few months.
You will need:
a large stock pot (5 quarts or more)
1 pound chicken (I used ham in the picture... a great substitute if you have it cooked already and need to get rid of it)
3 cups water
3-4 carrots sliced thick
2-3 celery stalks sliced thick
1 1/2 onions sliced
1 bag of frozen peas
salt, pepper, tyme, sage, and other seasonings
2 Tablespoons minced garlic
(if you do not use raw chicken, add some chicken stock)
3 cups wide noodles (i used shells like the size for velveeta cheese)
2 cups milk
3 Tablespoons flour
In your stock pot add water, seasonings, (feel free to add more), garlic, and sliced raw chicken (if you decide to use an already cooked meat - do not add it here)
Add sliced veggies and if needed, chicken stock (see above). After allowing veggies and meat to cook (if using raw meat - 20 minutes roughly - until meat juices run clear), remove meat.
Add noodles and cook until noodles are roughly done (they can be a little firm because you arent done yet and they will continue to to cook) - roughly 5-8 minutes.
Add 1 1/2 cups milk to the broth and frozen peas. In a side bowl add remaining milk and flour together until combined (no lumps).
Add milk and flour mixture to the meal. and allow the dish to cook for an additional 2-4 minutes. At this point if you removed the meat, add back into the dish. If you stared out with pre-cooked meat, add the meat to this dish at this point.
Mix the meat into the dish and enjoy!