Remember all of the Chinese take-out containers full of chicken and broth in your freezer? Grab one of them!
Either let it thaw out on the counter, or you can microwave it for at least two minutes (make sure the lid is cracked open). You will see a lovely layer of grease on the top...no worries, it's fine!
Dump the chicken and noodles into a big pot with a lid. This will look like congealed chicken...again, no worries!
Turn the burner on high and wait for the broth to boil.
Now for the noodles. I use wide egg noodles, but you can use any type of egg noodle.
Add about half of a package of the noodles to the boiling broth.
Sometimes, I have more noodles than broth, so I add a little bit more water and salt. (You really want the broth to just cover the noodles.)
Cover your chicken and noodle concoction, and turn the heat to medium-low.
In about ten minutes, check to see if the noodles have absorbed most of the broth. Oh, and don't mind the dirty gunk on the burner...it's been taken care of!
Feed your family! I know that I said blueberry muffins were Robbie's favorite, but for some reason we had biscuits this particular night. We try to live a little around here! :)
4 comments:
Thanks for the recipe! I will try it soon! I have been cooking my chicken the Latham way for a month or so now and I LOVE it! THANK YOU for letting me in on that great little tip. I've been sharing it with everybody. :)
looks yummy...definitely one of my faves!
yep, the skin falls off the chicken, didn't believe it till I saw it and did it myself, my new way to cook chicken, yum
I have been using your methods and love it! One question: do you leave the fat on the top off the broth or scrape it off? I have been scraping it off, but I am wondering if you leave it on for flavor?
Keep the recipes coming!
Post a Comment