Sunday, December 4, 2011

Chicken and Noodles

Hey ya’ll! Welcome to The Hill Country Cook UNPLUGGED again!!

We have now passed the winter solstice, the shortest day of the year, and I have been PRAISING every extra minute of sunshine we get every day!

In the meantime, ya’ll will have to deal with my kitchen light.

Sorry. You still love me, right?

I made chicken and noodles this week. Based on a recipe from our favorite blogger, Ree. You can see P-dub’s post here.

Right after I made chicken and noodles, my fridge went out.

Good Ol’ Murphy came a knockin’…. at 10:30 pm.
Murphy’s Law, folks. Of course it would happen at 10:30 pm.
However, I am very thankful that I noticed it before I went to bed, and not the next morning in the rush to leave for work.
I am also forever indebted to my wonderful neighbor, who let me unload the contents of my fridge and freezer into her spare fridge.

Pssst, today is her birthday, so let’s give her all a shout-out!


Do you know that woman has also brought me breakfast and lunch since our fridge went out? The first couple days I went to the gas station and was trying to choose a healthy breakfast, but somehow that little pack of donuts snuck their way into my little hands.

Gaaah, after feeling sick of donuts and peanut butter sandwiches, my neighbor brought me breakfast, and a homemade sandwich, hard-boiled egg, and some Fritos.

**Love her.**

So, back to the story, the chicken and noodles has been sitting in her fridge, and she can eat on it as she pleases.

This has become another one of my go-to rotissiere chicken recipes, this came together SO FAST!



As soon as my fridge is fixed, I’m making another batch.

Start by roughly chopping a few celery stalks and a few carrots.

Drop a piece or two on the floor and see if your beagle will eat it.

If not, cover it in peanut butter and attempt again.

Then, take all the chicken off one rotissiere roasted bad boy, or girl.

Get out your big ol’ dutch oven.

Throw in a bunch of chicken broth, and your veggies. Simmer for 30 minutes on medium, the veggies will take a while to get soft.

Add in salt, pepper, sage, and turmeric (thanks for the tip P-dub).

Turmeric adds color, and depth of flavor.

Then the noodles.

I’ve read many people swear by these. Just as good as homemade!

They’re in the freezer section. I’m sold. I need to find more recipes with big, thick egg noodles.

I ended up having to add more broth and water. I wanted a thick stew, but the noodles absorb moisture as they cook, so add enough until the noodles are plump, and you can still stir the pot.

Add in some chopped zucchini if you’d like!

I love zucchini.

I’m sorry zucchini. I’ll never say I’m sick of you after a bumper summer and zuchhini recipes coming out of my ears again.



~Peace, Love, and Noodles Ya’ll!

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Chicken and Noodles

Yield: Serves 4-6

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes


1 rotissiere chicken, meat removed from bone
3 celery stalks, chopped, leaves on!
2 carrots, chopped
2 zuchinnis, chopped
1 quart chicken broth
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon turmeric
1 teaspoon sage
12 oz egg noodles, frozen


In a dutch oven, add your chicken broth, carrots, and celery. Bring to a simmer and cook for 30 minutes to soften the veggies. Add the chicken, and seasonings. Add egg noodles, adding more liquid if necessary until noodles have absorbed liquid and expanded. Add zucchini last so that it does not turn to mush. Heat until mixture is thoroughly heated, another 30 minutes approximately. Serve with a hug.



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