Serves 6 to 8
2 tablespoons of chicken fat (reserved from making stock) or vegetable oil
1 medium onion, cut into medium dice
1 large carrot, peeled and sliced 1/4 inch thick
1 celery rib, sliced 1/4 inch thick
1/2 teaspoon dried thyme
1 recipe Chicken Stock (note: and the left over meat)
2 cups (3 ounces) wide egg noodles
1/4 cup minced parsley leaves
Ground black pepper
1. Heat the chicken fat in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot, and celery; saute until softened, about 5 minutes. Add the thyme, along with the stock and shredded chicken meat (note: don't forget to do this unless you did it when you finished making the stock); simmer until the vegetables are tender and flavors meld, 10 to 15 minutes.
2. Add the noodles and cook until just tender, about 5 minutes. Stir in the parsley and pepper to taste, adjust the seasonings, and serve.
When I first read this recipe, I didn't realize it took the entire recipe of chicken stock from the previous post. Good thing I just stuck it in the fridge and didn't get it bagged and put in the freezer.
Once the stock is made, this is a quick 20-30 minute recipe. Perfect for a weeknight dinner.
2 tablespoons of chicken fat (reserved from making stock) or vegetable oil
1 medium onion, cut into medium dice
1 large carrot, peeled and sliced 1/4 inch thick
1 celery rib, sliced 1/4 inch thick
1/2 teaspoon dried thyme
1 recipe Chicken Stock (note: and the left over meat)
2 cups (3 ounces) wide egg noodles
1/4 cup minced parsley leaves
Ground black pepper
1. Heat the chicken fat in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot, and celery; saute until softened, about 5 minutes. Add the thyme, along with the stock and shredded chicken meat (note: don't forget to do this unless you did it when you finished making the stock); simmer until the vegetables are tender and flavors meld, 10 to 15 minutes.
2. Add the noodles and cook until just tender, about 5 minutes. Stir in the parsley and pepper to taste, adjust the seasonings, and serve.
When I first read this recipe, I didn't realize it took the entire recipe of chicken stock from the previous post. Good thing I just stuck it in the fridge and didn't get it bagged and put in the freezer.
Once the stock is made, this is a quick 20-30 minute recipe. Perfect for a weeknight dinner.
1 comment:
Thanks for writing this.
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