Chicken and Noodle Potpie

Western.Chefs's picture

Dec. 28, 2011

Ingredients

Roasting chicken 5 Pound , cut up
Water 6 Cup (96 tbs)
Stalk celery 1 , cut in 1 1/2 inch pieces
Black peppercorns 6
Salt 1 1/2 Teaspoon
Saffron threads 1/4 Teaspoon , crumbled
Potatoes 4 Medium , pared and sliced 1/4 inch thick to make about 2 pounds
Carrots 3 , pared and cut in 1
Sliced onion 1 Cup (16 tbs)
For noodles
All purpose flour
Butter/Margarine 1 Tablespoon
Salt 1 Teaspoon
Egg 1
Water 2 Tablespoon
Chopped parsley 2 Tablespoon (Use As Needed)

Directions

GETTING READY

1) Clean chicken pieces with damp paper towels.

MAKING

2) Take a 6-quart Dutch oven and add chicken with 6 cups water. Add celery, peppercorns, 1 1/2 teaspoons salt and the saffron and bring to a boil.

3) Then, lower heat, cover and simmer for an hour. Separate the pieces and keep aside the broth.

4) Separate meat from bones in large pieces and discard bones.

5) Mix broth, potato, carrot and onion. Bring to a boil and then cover it. Simmer until potato and carrot are tender. Remove vegetables with a slotted spoon.

6) To make noodles- Take a medium bowl, and add flour, butter and salt. Mix it with fork, make a well in center and add egg and water. Beat until combined.

7) On a lightly floured pastry cloth or surface, roll the dough 1/8 inch thick. Using a sharp knife or pastry wheel, cut it into strips 4 inches long and 2 inches wide. Cut in half to make 2-inch squares.

8) Add these noodles to boiling broth. Boil, uncovered and until tender. Keep stirring frequently.

SERVING

9) Stir in reserved chicken pieces and vegetables to broth and simmer, uncovered for 5 minutes. Sprinkle with chopped parsley and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 7

Nutrition Facts

Serving size

Calories 886Calories from Fat 488

 % Daily Value*

Total Fat 54 g83.1%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 954 mg39.75%

Total Carbohydrates 36 g12%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 61 g122%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet