Sunday, October 4, 2015

Chicken and Noodles

    In this recipe, I used the back of the chicken and the broth leftover from my other recipes.  I peeled as much meat as I could off the bone and set it aside.  I then began to work on the noodles.

    I started by mixing the dough together.  Once the dough was well blended, I set it on the floured counter to roll out.  I used the rolling pin to get the dough as thin as possible.  I then rolled the dough up and cut them into approximately 1/4 inch sections.  I unrolled the noodles and set them on a towel to dry out over night.

    The next day I set the pan with the chicken and broth to a boil.  I also added some water so there would be more broth.  I then added my noodles to the pan when the water was boiling.  While the noodles were cooking, I added some spices to give it extra flavor.  I added a little less than a 1/4 teaspoon of garlic powder, poultry seasoning, and pepper.  I also added about a 1/2 teaspoon salt.  Once the noodles were tender, I removed the pan from the heat. 

    I enjoyed the taste of my chicken and noodles.  Unfortunately, I didn't have as much broth as I would've liked, my noodles ended up absorbing most of it.  But I did like the taste of the little broth that was left.  It had a very prominent chicken flavor.  I usually have store bought noodles at home, but I really liked the taste of the homemade noodles.  They were just the right thickness and went well with the chicken.




   

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