Old Fashioned Homestyle Chicken and Noodles Posted at http://www.deepsouthdish.com/
1 (4-5 pound) whole hen or chicken 2 stalks of celery with leaves 1 medium onion, cut into large chunks 2 carrots, cut into large chunks 2 teaspoons of salt 1/2 cup of chopped onion 1/3 cup of chopped carrot 1/3 cup of chopped celery 2 tablespoons chicken base Fresh cracked pepper, to taste Dash of poultry seasoning 1/2 teaspoon of dried thyme, crushed 1 (24-ounce) package of Reames or Grandma's frozen egg noodles 1 can of evaporated milk 2 tablespoons of cornstarch Place chicken in a large stockpot and add water to cover. Bring to a boil, skim off foam, and add celery, onion, carrots and salt. Reduce heat and simmer for about 1 hour. Remove the chicken and set aside to cool. Once cooled enough to handle, remove the meat tearing into bite sized pieces and discard the bones and skin. Strain but reserve the broth, discarding the vegetables. Return the stock to the pot. Add the chopped onion, carrots and celery. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes. Add the noodles and cornstarch slurry. Bring up to a boil, reduce heat and simmer for about 15 minutes. Add the shredded chicken to the pot, simmer for another 5 to 10 minutes or until chicken is warmed through, noodles are tender and sauce is thickened. Taste and adjust salt as needed. Can be left on a low simmer to reach desired thickness if stirred occasionally, which is what I usually do. Feeds an army - recipe can be divided in half. Does not freeze. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
