Monday, September 6, 2010

Chicken & Noodles

This thick stew has slightly chewy, dumpling-like egg noodles. Warm, filling, and comforting!

Chicken & gravy:
6-8 cups chicken stock
2 boneless skinless chicken breasts
3 stalks celery, chopped
1 cup white onion, diced
2 cloves garlic, minced
1 1/2 cups carrots, sliced
fresh or dried parsley, rosemary, & thyme to taste

2 cups flour
1 egg
about a 1/2-1cup warm water
1/2 tsp. salt
1/2 tsp. baking powder

For noodles: 
Combine flour, egg, baking powder, & salt. Add water slowly until a slightly sticky but firm dough forms. It should combine into a ball, with little dough/flour left on the sides of the bowl. Let dough rest while you prepare the chicken & gravy. 

Bring stock to a boil in a large pot. Add veggies and seasoning. Poach chicken breasts in simmering stock for about 20mins. Remove chicken & shred with two forks, pulling it apart into bite size pieces. Place chicken back into stock.

Roll out noodle dough with ample flour to about 1/4 inch thick. Use a pizza or pastry cutter to slice the noodles into strips about 1/2 inch wide and 2-3 inches long. Sprinkle more flour on top of the sliced noodles. Gently pick up noodles and toss them together with ample flour. They will slightly lose their shape, but should be coated in flour and easily able to separate from each other.

Place the noodles very gently into simmering stock. Place lid on pot for 3 mins. Remove lid and gently stir.

Combine 1/4 cup flour with a little cold water. Stir to dissolve flour. Add to simmering pot and stir. This will thicken the gravy.

Check for seasoning. Add as desired.

Serve steaming hot.

Vegetarian option: Use vegetable stock, omit chicken, & add double the veggies.

Can be frozen. Thaw & reheat on stovetop. Add a little water as gravy will thicken substantially.