Rustic Chicken and Noodles
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 593
- Total Fat
- 37
- Saturated Fat
- 10
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 37
- Cholesterol
- 251
- Sodium
- 663
- Total: 1 hr 45 min
- Active: 1 hr
Ingredients
6 bone-in, skin-on chicken thighs
Homemade Egg Noodles, recipe follows, or 16 ounces frozen homestyle noodles
1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, sliced thin
1/2 yellow onion, diced
4 cloves minced garlic
2 tablespoons chopped fresh sage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Splash half-and-half
2 tablespoons chopped fresh parsley
Homemade Egg Noodles:
1 1/4 cups all-purpose flour, plus more for dusting
2 large eggs, beaten
1/2 teaspoon kosher salt
Directions
- Add the chicken thighs to a large pot, then cover with water and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, skimming any foam from the top as needed.
- Remove the chicken from the pot and set aside.
- Return the stock to a boil and add the Noodles to cook until al dente, 3 to 4 minutes (if using frozen noodles, cook according to the package directions). Remove the noodles using a slotted spoon or smaller spider to a sheet pan. Drizzle with the oil and toss to coat. Set aside.
- Shred the chicken and return to the pot along with the carrots, celery, onion, garlic and sage. Season with the salt, pepper and turmeric. Return to a simmer and cook for 10 minutes.
- Splash in the half-and-half, then stir. Taste and the adjust seasoning as needed.
- To serve, add the desired amount of noodles to a bowl. Ladle over the chicken and vegetables, then garnish with the parsley.
Homemade Egg Noodles:
- Add the flour, eggs and salt to the bowl of a stand mixer fitted with the paddle attachment.
- Turn the mixer on low and allow the ingredients to mix and start to come together, 3 to 4 minutes. If needed, add 1 tablespoon water to help bring the dough into a ball. Once in a ball, allow the mixer to continue to knead for 30 seconds.
- Tip onto a floured surface and form a loose rectangle. Using a rolling pin, roll the dough to 1/8-inch thick.
- Using a pizza cutter, cut the dough into strips approximately 1/4-inch-wide by 3-inches long. (You might have some that are not perfect in shape, but that is fine.)
- Dust the tops of the noodles with a little flour and toss to coat. Let them sit on the counter while you boil your water.
- Cook the noodles until tender, 3 to 4 minutes. Remove and use in your favorite dishes, such as soups and stews.