I was thinking about a woman I met in Niger. She was from some southern state, I don’t remember which, but she made the best chicken and noodles I have ever tasted, better than my mom’s. Normally this epitome of comfort food is made with reserved chicken necks and backs boiled with aromatics(onion, celery, garlic), bones and skin removed and broth reserved.
I didn’t have any backs and necks but I did have 5 abnormally massive, unlabeled chicken thighs in the freezer with that Perdue mad scientist look. My husband probably got them on sale 🙂 For the aromatics, I used what I had because I had to stay home waiting for workers and the man who wants to purchase my stainless steel refrigerator.
My chicken and noodles, though not the best, were good and easy to make.
Chicken and Noodles
6 large chicken thighs
2 branches celery, sliced
1/2 onion, chopped
4 scallions, sliced
1 red bell pepper, diced
1 large bay leaf
1 tbsp oregano
2 tsp salt
1 tsp black pepper
1 tbsp flour
8 -12 oz egg noodles
2 tbsp butter
2 tbsp chopped parsley
Place the chicken thighs, celery, onion, scallions, bell pepper, bay leaf, oregano, salt and pepper in a 5 1/2 quart pot and cover with water until 2 inches from the top. Bring to a boil and then simmer for 1 hour. Remove the chicken pieces from the broth, remove skin, bones and unsightly fat, then chop into chunks.
Measure out about 1 cup of chicken broth and blend with the flour, pour the mixture, stirring, back into the pot and continue to simmer for about 15 minutes. Add the chicken and the noodles to the pot, bring to a boil and simmer for about 10 minutes. Stir in the butter and parsley, then serve.
Looks delicious
Thank you.
That sounds very good. I was just thinking about you – I’m in Barcelona and just cooked a very large magnet de canard, with lots of garlic and some black and White boudin.
Wow! That sounds beyond delicious! I might have a magret or two in the freezer, at least I hope so.
I got to try out brilliant new Japanese knife too, which worked wonders on the skin.
What is the knife called?
Shun – it feels very weird when sharpening with a steel, almost like rubbing something on velvet.
I’ll try to get a look at one on the Internet.
I just looked it up – it’s a 10 inch Damascus, DM0707. It does a great job with tomatoes – that’s a good test!
I have one of those and can highly recommend them.
Impressive knife! I want one but have to consider whether I can slide this $144.00 beauty past my husband 🙂
It’s almost a must have item. It worked wonders on the duck skin 🙂
That sounds delicious!
Thank you Nadia.
Sounds yummy! I have chicken pieces in the freezer that are now destined for the pot to make this dish. Cheers, Michele
Thank you vintage. You could also add diced carrot, I just didn’t have any.
Now that is a comforting dish.
I need some chicken noodles right now…