Today was cloudy, cold, and windy with intermittent rain. To top it off, the forecast is calling for a winter storm in the next couple of days. My solution to this depressing weather? Soup, of course! Although technically a soup, I don’t really think of this recipe as a soup at all because it is so thick it can almost be eaten with a fork. Several years ago I had a neighbor who made a very similar chicken and noodles recipe and served it over a bowl of mashed potatoes. Sounds pretty wonderful to me, but I am already pushing the weight watcher limits here with these chewy egg noodles.
The recipe starts with the same vegetable saute I talked about here.
Add some garlic, chicken broth and diced chicken.
Once the broth comes to a boil, add a bag of these wonderful egg noodles.
When my mom made Chicken and Noodles she always made her egg noodles from scratch. I seriously can not tell the difference between these and the noodles my mom use to make. They are sooooo good.
After about 20 minutes of simmering, the noodles will be nice and tender and ready to heap into a big bowl. While I was waiting, I whipped up a batch of Jenny Steffens Hobick’s Cheddar Jalepeno Scones, a perfect complement to the chicken and noodles. I first made these scones when I attended a workshop with Jenny Steffens Hobick and I have made them several times since then. Here are the recipes.
Chicken and Noodles
1 cup each of diced carrots, celery and onion
1 T Olive Oil
1T minced garlic
3 Quarts chicken broth
2 cups diced chicken (personally I find this totally optional but the Mr requires it)
24 oz package Reames frozen egg noodles
Heat the oil in a large pot and saute the carrots, celery and onions until soft. Add the minced garlic and chicken broth. Bring to a boil. Add the chicken and egg noodles and simmer for about 20 minutes until the noodles are tender.
Cheddar Jalapeno Scones
2 cups flour
1 T baking powder
1 t salt
1/2 t cheddar cheese
1 1/2 T minced jalapenos
1 1/2 sticks butter
1/2 cup whipping cream (in a pinch, milk works just fine)
In a mixer, combine the flour, baking powder, salt, cheddar cheese and jalapenos using the paddle attachment. Dice the cold butter and add to the dry ingredients, mixing on low until the butter is the size of peas. In a separate bowl mix the cream and eggs. Add slowly to the ingredients with the mixer on low. Blend only until moistened then turn off the mixer.
Turn the dough out onto a floured surface and shape into a disk. Cut into 8 wedges and place each piece onto a parchment covered baking sheet. Bake at 400 degrees for 15-17 minutes.
Stay warm friends!