Old-Fashion Chicken and Noodles
*Disclaimer* This is a recipe to read entirely before starting. It ideally takes two days to make from start to finish.
Begin with a large pot or Dutch oven that is big enough to fit a whole 5 pound chicken. Into the pot add:
1 yellow onion quartered
4 stalks roughly chopped celery with leaves
3 roughly chopped carrots
1 teaspoon kosher salt, such as Diamond Crystal
½ teaspoon cracked black pepper
10 cups water
Bring the pot to a boil, reduce to a simmer and cover with lid slightly offset. Simmer for two hours.
Carefully remove the cooked chicken and place in a covered bowl in the refrigerator. Strain broth, removing all vegetables from cooking and discard. Return lid to cooking pot and place in the refrigerator overnight to cool with the chicken.
When ready to continue cooking, skim fat off the top of the broth. Return to the stove and begin to slowly reheat. Add three finely chopped carrots, four stalks of finely chopped celery and half of a finely chopped yellow onion. Bring to a simmer and cook for 10 minutes. While vegetables cook, begin removing the meat from cooked chicken and finely chop.
In a separate cooking pot, bring 4 quarts of salted water to a boil. Add 24 ounces Reames frozen egg noodles and cook for 20 minutes. Increase the soup heat and add chicken as noodles cook separately.
In a glass measuring cup add ¼ cup all-purpose flour to ½ cup water. Whisk to combine. Slowly add to soup, stirring to combine. Bring soup to a low boil and allow to thicken.
Once noodles are cooked, drain and add to soup. Season with salt and pepper to taste.
It’s a process but so worth it for this old-fashioned chicken and noodles recipe. Serve over mashed potatoes and a nice crusty bread. Enjoy!
