For God has not given us a spirit of timidity, but of power and love and discipline.
2 Timothy 1: 7
Good day to you all! I hope this message finds you doing well.
I took last week off from writing to you fine folks. Last week was one of those weeks where I felt I deserved an A+ or at least a pat on the back for doing all the adult things – please tell me you guys can relate? I mean the basics were accomplished – the stuff that if it doesn’t get done, people start to look at you funny – like feeding your children, putting in a productive day at work (since they pay me for it and all), bathe children (OK, so I actually just dried them off, lotioned em’ up, and clothed them. Mr. Mead did the bathing), and even cleaned the kitchen – again with help from Mr. Mead (he rocks, if you haven’t picked up on that yet).
I may, or may not have actually had a 10 minute conversation with Mr. Mead one night this week about whether I had to bathe or not. I mean, I hadn’t exercised, I still smelled relatively nice, my hair wasn’t disgusting…. so did I reeeaaallly have to take a shower? Because it was 8:45 p.m., and all I really wanted to do was slide into my cozy bed and get lost in a good book.
While rambling on and on about all the perfectly legit reasons why I should not have to take my daily shower, I was receiving a blank somewhat bewildered stare from Mr. Mead. I can only guess what he was thinking, due to the fact that the entire time I’m standing at the top of the stairs stomping my feet and pouting like a like an immature adolescent on not wanting to shower, he was a very intelligent man, and kept his opinions he had to himself – yes, Mr. Mead is wise beyond his years.
Lol, so that is how last week went. But I am back, and so happy to be. I love bringing you guys delicious food recipes to try. P.S. I did take a shower that night. 🙂
Today I bring you my four year old’s favorite meal (it may be my 18 month old’s as well, but he can’t exactly tell me yet). And if I do say so myself it is a good pick. This meal looks and is simple, but it is packed full of flavor. And since we make our own broth, we can sneak some veggies in there as well. Win-win!
I think chicken and noodles/pastry/dumplings is a Midwest/Southern thing. But it shouldn’t be, it should be an American thing. There is just something so comforting about this meal. These noodles soak up so much flavor. Of all the recipes I have posted, this has got to be the one you make. Big words, I know. But this recipe can hold up to the boast.
A couple tips when make chicken and noodles. Use a good chicken bouillon, I prefer to use Better Than Bouillon. It has a nice flavor and not too much extra junk in it. If you do not like to add bouillon, don’t. Just add salt to taste preference instead.
The other kicker, the most important reminder in this recipe. Do NOT place all your noodles into the pot at the same time. You will end up with a big heap of floury goo. Place a few into the boiling broth at a time, and do not stir until all noodles are in the pot and it has been cooking for 3-4 minutes.
I hope you guys enjoy this as much as my family does. Take care.
- 1 whole chicken
- 6 whole carrots
- 1 onion - roughly chopped
- 4 or 5 garlic cloves
- 4 tsp of chicken bouillon or 4 bouillon cubes
- 2½ cups All purpose flour
- Salt and Pepper
- If any giblets inside of chicken, remove.
- In a large pot place chicken, carrots, onion, and garlic.
- Pour enough water into pot to cover 3 inches above top of chicken.
- Place lid on pot, and turn stove on high until it comes to a boil, then turn down to medium high heat.
- Boil chicken and vegetables for about 45-55 minutes,until chicken is done.
- Once chicken fully cooked, remove from broth and place on a plate or bowl.
- Place a colander inside a large pot or large bowl. Pour broth into, to strain out vegetables.
- Place broth back into original pot. Reserving 1 cup of broth for noodles.
- If desired skim some of fat/oil off the top of the broth and discard.
- There should be approximately 2½ - 3 quarts in pot, add water if not enough broth.
- Place 3 tsp/3 bouillon cubes into broth.
- Keep the heat on the broth at a medium heat.
- Place flour into medium size bowl. Make a well in the center.
- Take the 1 cup of broth, and add 1 tsp or 1 chicken bouillon. Stir well.
- Slowly pour into bowl, stir together while adding liquid.
- Mix together until you have a slightly moist dough ball.
- Generously flour counter top or pastry board.
- Using a rolling pin, roll the dough out to about ¼ inch thick.
- Use a pizza cutter or sharp knife and cut the dough into strips about 1 inch wide.
- Cut each strip into sections about 2 inches long.
- Let the dough pieces rest for a few minutes.
- Remove chicken from chicken bones.
- Turn broth back up to a high heat, so broth is boiling.
- Begin adding noodles to broth - no more than 2 or 3 at a time. Do not stir at this time.
- Add pulled chicken to broth as well.
- Add Sat and Pepper to taste.
- Simmer for about 15 minutes until dough pieces are fully cooked and tender.