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This is an old family recipe that was extremely common in the midwest amongst many a farmer’s wife back in the day. My great grans even made her own noodles and would drape them all over the dining room to dry. She also started with a chicken from the yard as well as veggies from her garden.This was a family favorite long before supermarkets.

I never thought to ask, just accepted that it was that way, but this dish was always served in our house over fluffy mashed potatoes with homemade butter, which is A LOT of carbs! But, I can’t think of serving it any other way! I admit I buy packaged noodles and butter, but the rest is all scratch made.

GREAT GRANS CHICKEN & NOODLES
1 whole chicken, cut into pieces
2 carrots, rustic chopped
2 stalks celery, rustic chopped
1 LARGE Vidalia onion, quartered
3-4 cloves garlic, rough chopped
FRESH ground sea salt and black pepper, to taste
1/4 + 1/4 cup FRESH chopped flat leaf Italian parsley
1 pound wide egg noodles
1/4 cup WONDRA flour
2 carrots, sliced
2 stalks celery, sliced
1 LARGE shallot, chopped
Fluffy mashed potatoes

• Place chicken pieces, 2 rustic chopped carrots, 2 rustic chopped celery stalks, 1/4 cup parsley and onion pieces into 4 quarts of salted water and bring to a boil.
• Reduce to a simmer for 45 minutes.
• Strain through a colander and reserve broth.
• Pick the chicken pieces, discarding the debris.
• In the reserved broth add the sliced carrots and celery with the diced shallot and remaining parsley. Simmer covered for 30 minutes until veggies are tender.
• Increase heat slightly and add noodles and chicken pieces, simmer 10 minutes until noodles are done.
• Whisk the flour into 1/2 cup water until well blended. Add to simmering broth, stirring to combine and simmer 5-10 minutes until broth thickens.
• Season to taste and serve over fluffy mashed potatoes.

GREAT GRANS BEEF & NOODLES

Substitute chuck roast for chicken.