When the weather outside is frightful….

and the fire is so delightful… When there’s no place to go, let it snow let it snow let it snow!

So that is what my front yard looks like and I hear there’s more of this stuff/rain (and cold weather) in the forecast. Then I got a text from hubby yesterday that said he wasn’t feeling the best and baby girl has a snotty nose and ugh! So we made Homemade Chicken and Noodles for Dinner. Oh and Carrots. Those carrots, they’re to die for! Well maybe not die but they are pretty dang good!

Oh so you’re asking how I made this? I’m so glad you asked:

Cook the chicken:
I did 1 chicken breast per person. Place the Chicken breasts (2 breasts per measurement) in 4 cups of water. Season. I used hubby’s mix which who knows what’s in it but make sure you use salt and pepper. Then 1/2 onion, I grated mine in just so it was incorporated real well. Cook the chicken for about 30 minutes or until it is cooked through. Then pull it out and shred it.

While the chicken is cooking, make the Noodles:
1 egg whisked in with 1 tsp salt. Then add 1 cup flour. Mix well and add 1-3 tbsp (options: cream, milk, water, we used a combination of water & milk). Spread flour on the counter. Knead until it is smooth then roll out cardboard thin. Like as thin as you can. It comes out to around 14″ long and wide… mine was longer than wide. Now cover the noodle dough in flour. Then fold in half and then in quarters then roll up like you would a cinnamon roll. From there cut into 1/4″ strips. Now grandma says from here give 1/2 day to a full day to let them dry… just kidding. She said truthfully it would be better but you don’t need to.

Once the chicken is done and the noodles are done, then place the noodles in the water that you cooked the chicken in. I wound up adding about 1 1/2 cups water back in… maybe just 1 cup water so you don’t have to cook down as much.

So the noodles will be covered in flour, that’s okay, put the noodles/flour in the water and cook. You can add the chicken back in at this time as well, but make sure you’re around to continually stir it, otherwise it will go to the bottom and stick. If you aren’t going to be able to constantly monitor, wait until the last 5 minutes or so and then add the chicken back in. Cook the noodles for about 30 minutes on medium-low to medium heat.

The sauce will thicken up. If the sauce doesn’t taste “chickeny” enough for you, add chicken bouillon to the water and that will help. You can also cook all of this is Chicken Stock/broth in a box if you don’t want to use the water you cooked the chicken in or if you bought a rotisserie chicken from the store.

And as an added perk, make these carrots! YUM!

Ok so these were the baby carrots but you can use whole carrots. Put them in water with a couple tbsp of sugar. Cook 15 minutes at a rolling boil or until they are tender. Then put butter, salt and pepper in a skillet and saute the carrots the last 10 minutes. YUM!

You’re welcome!