Monday, October 11, 2010

161. Chicken and Noodles, Old Fashioned

I love recipes with the words, old-fashioned, attached to them. These words remind me how someone's grandmother or great-grandmother lovingly cooked special food for the family. In my mind, the grandmother created the dish by adding just the right ingredients; she knew her recipes by heart and cooked with practiced skill.

I love it when a meal has been put together with old-fashioned attention and care. Even simple meals  created with TLC and often far better than those complicated and fussy affairs.

Unfortunately, many women say they cannot cook, don't like to cook, or don't even want to learn to cook. Something in their upbringing must have turned them off to a skill I find so necessary. I cannot deny it - I love to cook!

Today's recipe was prepared with love and skill and  is simply delicious. This wonderful chicken dish includes a savory sauce, carrots and noodles served over hot, mashed potatoes.

Old Fashioned Chicken and Noodles

2 frozen chicken breast halves
2 C chicken broth
1 large carrot, cut into ½ inch slices
1 medium sweet onion, chopped
1/2 tsp celery seed
¼ tsp salt and pepper
Fresh mushrooms, sliced (optional)


¼ C cold water
2 T flour

Mashed potatoes

(Pay attention to the temperature changes)

In a Dutch oven, combine chicken, broth, carrots, onion, celery seed, mushrooms, salt and pepper. Bring to a boil. Lower the heat and simmer, covered about 30 min. or until chicken is cooked through. (Turn chicken pieces a few times during the cooking process). Remove chicken.  Cool chicken and cut meat into bite-size pieces.

Bring broth mixture to a boil over high heat. Add noodles. Return to boil. Lower the heat and simmer covered for 6 min. until al dente.

Add chicken pieces back to broth mixture. In a small bowl, whisk together the cold water and the flour. Stir slowly into the chicken mixture. Turn up heat to medium and cook chicken and noodles, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more our until the mixture is thickened. Serve over mashed potatoes. Serves 3 or 4.

Note: If there are leftovers, remove chicken pieces before reheating the pasta and potatoes. Build dish as before, except add cold chicken pieces to top before serving. Do not reheat will taste terrible.

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