It is snowing today and I have an unexpected day off. I have a fire in my fireplace and a nice cuppa, not to mention some wool socks. I vow and declare that next year, they will be wool socks of my own creation. Since I'm home today, and I have a chicken in the fridge, there shall be some chicken and noodle made. Since it has been awhile since I gave ya'll a recipe, here you go. Make some when the weather is frightful.
Chicken and Noodle
1 rotisserie chicken
celery, chopped
carrots, chopped
rosemary, 2 tsp
thyme, 1 tsp
white wine, 1/2 cup
chicken stock, 1 carton
Now, this is not soup. It is a graceful melange of chicken and noodle-y goodness.
1. Pull the chicken off the bones. Save the bones and make stock. (what, you have somewhere to be in the snow?)
2. Pour the white wine and stock into a soup pot and add the chicken, veggies and spices. Cook until the veggies are al dente.
3. In a seperate pot, cook a 12 oz. package of egg noodles. I like the yolk-free because I have to watch my cholesterol.
4. Once the noodles are slightly less than al dente, drain them and add the to the pot with the chicken, veggies and stock.
5. Simmer all this together, stirring to mix occaisonally.
6. Salt and pepper to taste.
7. Spoon into bowls and serve with wine or a hot toddy.
So there you have it. Passed down to me by my mom who now has the silly thought that my chicken and noodle is better than hers. Fiddle dee dee is what I say.
Don't worry Mom, I'll never beat your mac and cheese.
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