This one is the favorite of the favorites at our house. It’s nearly always Husband’s answer when I ask him what he wants for dinner…and is still most requested by the offspring when they come home. Our oldest daughter even made it for her sister when she had a baby!
Note: Parsley was not included in the original recipe, but sometimes I like to add a tablespoon or so at the very end for garnish, then cook another minute or so to warm it. It adds a bit of a fresh taste.
(makes 8 servings)
2 pounds of chicken thighs OR chicken breasts
2 tablespoons unsalted butter
1 large onion
2 medium carrots
2 stalks of celery
8 cups chicken broth OR water
12-16 ounces egg noodles—the frozen ones work very well in this recipe.
1⁄4 cup corn starch
1 cup cold water
1. Melt the butter in a large stock pot over low heat. While the butter is melting, peel and chop the onion and carrots into bite sized pieces and add to the pot with the butter. Chop the celery and add it as well. Cook the vegetables in the butter until they just begin to soften.
2. Add the chicken and chicken broth or water to the vegetables and cook over medium heat with a lid until the chicken is fully cooked, about 45 minutes.
3. When the chicken is fully cooked, if it has bones in it, remove it from the broth with a slotted spoon to a bowl and while the noodles are cooking remove the meat from the bones and shred it. If the chicken is boneless, just use a fork to shred it and set it aside until the noodles have finished cooking.
4. Add the egg noodles to the broth and allow it to return to a boil and cook for the amount of time suggested on the package.
5. When the noodles are 1-2 minutes from being done cooking, add the boned/shredded chicken back to the broth to allow it to warm through again.
6. Add the corn starch to the cold water in a small cup and stir until it is completely smooth. Then stir the corn starch/water mixture into the broth and stir until the broth thickens to the consistency that you like.
Serve immediately.
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