Chicken And Noodles

READ EVERYTHING FIRST BEFORE YOU TRY THIS.

Stuff You Will Need

What a diced onion looks like. The smaller the better for this recipe.

"Ribs" of celery.

5 or 6 baby carrots, diced
3 ribs of celery, diced
1 small onion, diced
1 store bought rotisserie chicken. Pick the meat off the bones. (probably best if you don't try this method your first time making this recipe.)

OR

2 cans of white chicken chunks (found in the store near the canned tuna).
3 boxes of chicken broth. Use the 32 ounce resealable boxes. You may not need all of this.
2 twelve ounce bags of "No Yolks" brand egg noodles.
salt and pepper

What To Do

Saute the vegetables for about five or ten minutes in a large dutch oven in a small drizzle of olive oil. While doing this, add just a small pinch of salt to help the vegetables soften. Use medium heat to do this. Once the onions start to turn translucent, add 2 of the boxes of chicken broth and bring to a rolling boil.

Once the broth has come to a boil, dump the egg noodles into the pot and stir to make sure all the noodles are in the liquid. Next, cover the pot, and then turn the stove completely off. Do not touch anything for 30 minutes. The longer you leave the pot alone, the more tender your noodles will be.

After 30 minutes, uncover the pot and add your chicken pieces and some salt and pepper. Do not use much salt as the broth already is salty. Use a lot of black pepper though, you guys like that. Stir everything in and cover the pot again for about five minutes. Once five minutes go by, the pot should be ready to eat. Enjoy.

mmmmm, Chicken And Noodles is a part of a series on Food

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Chicken And Noodles

Stuff You Will Need

What To Do

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