Things here are turning to fall. The winds are blowing, and for some strange reason leaves are blowing around like crazy. When did that happen? I, for one, look forward to some nice walks with wonderful fall foliage to check out. I always want fall to last longer, but winter always arrives so soon. Today I'm going to share with you a dish that my mom made all the time when we were growing up. Now I make it all the time, too. It's the perfect comfort food.
So, remember way back when--when Erin posted about making homemade chicken stock? I'm sure you are well aware of the fact that the possible uses for chicken stock are limitless. But, did you know that one of the easiest, simplest recipes can be made with chicken stock?
Well, it can.
And because I like easy things, I am sharing it for you today.
Chicken and Noodles! Homey. Warm. Filling. Comforting. What more could you want?
|Start off by chopping up some carrots and sauteing them in some olive oil until they are tender.|
|Add your chicken stock (mine came straight from the freezer)--about 2 cups of it. More if you are feeding your familia.|
|Once the stock comes to a boil, add some egg noodles. I never measure these, just try to imagine how many it will take to absorb most of the liquid.|
|Cook the noodles until tender and then add some cubed cooked chicken. Add salt and pepper, heat through and enjoy!|
-Cook some celery with the carrots
-Add some red pepper flakes during the carrot cooking
-Add a handful of fresh parsley at the end of cooking
-Add some heavy cream or milk to make a creamy sauce
-Top with grated parmesan cheese
Sorry for the lack of measurements, but there really is no way to go wrong. Even if all your noodles don't absorb the liquid, just let it cook a bit longer and the starches in the pasta will thicken it into a sauce. Now what are you waiting for? This is a great recipe to add to your arsenal.
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