This is an easy recipe that I've been playing with for a while.
Rotisserie chicken
Two cartons of fat-free chicken broth
Half bag of no-yolk egg noodles
Handful of shredded carrots
Debone the chicken and drop the meat into a pot. Add the broth and carrots, bring to a boil. Add the noodles, let simmer until the noodles are cooked.
Serve with saltine crackers and sweet iced tea. Oh, yeah. It's what's for supper.
5 comments:
Da Missus takes the frozen remains of two or three rotisserie chickens, thaws 'em, removes whatever meat she can, usually ends up with a couple of cups, wraps the bones and gristle in a cheesecloth bag and simmers it in a stockpot until the bones go soft. While all this is going on, she makes a batch of homemade noodles, hanging 'em over chairbacks to dry. Drying seems to do something, makes 'em even better somehow. Then she puts the meat and noodles into the stockpot with the stock, some thin sliced carrots, onion and celery and simmers again until the veggies are tender. Man, I tell you what, those homemade noodles are to die for, I can't get enough of 'em. They're the best, in soup, with brown gravy or just under a hamburger-mushroom soup gravy, or even just with some butter and a little fresh cracked pepper and a smidge of salt.
My Sister's are even better, she starts by milling a pound or two of raw wheat into flour with her own little mill. Sometimes she tosses in some lentils, split peas, or barley.
It's a wonder I don't weigh 400 pounds.
Sounds good!
Does sound good.
I did not have a clue people made homemade noodles. Heck I think my daughter believes they grow on plants.
Ben
I like your recipe...I'm gonna give it a try, thanks.
You Southern Gentlemen have a way of describing the plainest meal in such a way as to make me grin and drool on my keyboard.
But I forgive you.
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