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Shredded Chicken with Noodles

June 10, 2010 by 3 Comments

This is one of those recipes that falls squarely in the comfort food category. There is something warm and cozy about shredded chicken with noodles and carrots in a delicious sauce that makes you feel like pretty much everything is right with the world. It also features turmeric, a spice that doesn’t get anywhere near its fair share of love and respect, at least in MY spice cabinet.

Speaking of spice cabinets (and yes, mine IS in alphabetical order, and I am not ashamed to admit it), the absolute best place in the whole wide world to buy spices is this little outfit called Penzey’s. Here’s a link:
Penzey’s Catalog
I am lucky enough to have a Penzey’s in my area (that area being Grand Central Station in NYC) and take a look at this:

…and this….

….and this…

…and don’t even get me started on what it smells like in that place. Spice Heaven.

Anyway, turmeric…it’s one of the things that makes this recipe from the Pioneer Woman so fabulous. That and the shredded chicken part. There is something about shredded chicken that just does me in, and makes me think about warm blankets and children’s books and raindrops on roses and whiskers on kittens.

One word about the noodles – the original recipe calls for using pre-cooked frozen noodles and believe me, I would have used them if I had been able to find them. But I wasn’t able to, so I just tossed some garden variety egg noodles in there and they worked just fine. Probably due to the previously mentioned shredded chicken and turmeric. One way or the other, the next time you need a good dose of Extreme Comfort Food, this is your recipe.

Shredded Chicken with Noodles, from The Pioneer Woman 

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Shredded Chicken with Noodles

Shredded Chicken with Noodles

Ingredients

1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles or same amount dried large egg noodles
3 Tablespoons All-purpose Flour

Directions

1. Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
2. Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
3. Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached. Add the carrots and celery and onions to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
4. Increase heat and add egg noodles and chicken. Cook for 8 to 10 minutes.
5. Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Filed Under: chicken, dinner, pasta Tagged With: ,

Comments

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  1. Vicki says:
    August 9, 2010 at 3:56 pm

    This looks wonderful! I could probably veggie-ize half of it for the vegs in the family.

    Reply
  2. generic viagra says:
    March 28, 2011 at 5:15 pm

    Thanks for this recipe, chicken is another vice for me, Im always looking for new ways of making chicken dishes.

    Reply

Trackbacks

  1. Shredded Chicken with Noodles « Veronica's Cornucopia says:
    January 9, 2013 at 8:00 am

    [...] 1 whole cut up fryer chicken 2 whole carrots, diced 2 stalks celery, diced ½ whole medium onion, diced 1 teaspoon salt ½ teaspoons turmeric ¼ teaspoons white pepper (more to taste) (I used black) ¼ teaspoons ground thyme 2 teaspoons parsley flakes 16 ounces, weight frozen “homemade” Egg Noodles or same amount dried large egg noodles 3 tablespoons all-purpose flour 1. Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. 2. Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes. 3. Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached. Add the carrots and celery and onions to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors. 4. Increase heat and add egg noodles and chicken. Cook for 8 to 10 minutes. 5. Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed. Recipe Source: The Pioneer Woman via Framed Cooks [...]

    Reply

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