Chicken And Noodles
|Chicken breast halves/Chicken thighs||1 1⁄2 Pound|
|Water||4 Cup (64 tbs)|
|Celery stalk with leaves||2 , cut up|
|Carrots||2 Medium, cut up|
|Onion||1 Large, quartered|
|Dried thyme/Dried sage / basil||1⁄4 Teaspoon, crushed|
|Sliced carrots||3⁄4 Cup (12 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Medium noodles||2 Cup (32 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
Remove skin from the chicken.
In a 4 1/2-quart Dutch oven combine the chicken, 4 cups water, cut-up celery, the cut-up carrots, the quartered onion, parsley, salt, 1/4 teaspoon thyme, sage or basil and bay leaf.
Bring to boiling, reduce heat.
Cover and simmer for 40 minutes.
Remove the chicken from Dutch oven.
When chicken is cool enough to handle, remove meat from bones, discard bones.
Chop meat; set aside.
Strain broth through a large sieve or colander lined with 2 layers of 100 percent cotton cheesecloth.
Pour the broth into a metal bowl; place the bowl in ice water to solidify the fat in the broth.
Skim fat from the broth.
Measure 3 cups of the broth; return to Dutch oven.
Stir in the sliced carrots; sliced celery; chopped onion; bouillon granules; the 1/4 teaspoon thyme, sage, or basil; and the pepper.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes or till the vegetables are crisp-tender.
Stir in the noodles; return mixture to boiling.
Cover and cook for 5 to 7 minutes or till the noodles and vegetables are tender.
Meanwhile, in a small mixing bowl stir together the 1/4 cup cold water and the flour.
Stir into the noodle mixture.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in the chopped cooked chicken; heat through.