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Title: Amish Chicken & Noodles
Categories: Poultry, Herbs, Pasta
Yield: 8 servings

4 lb Broiler/fryer chicken
2 tb Chicken bouillon granules
2 tb Butter
6 Bay leaves
12 oz Home-style egg noodles
3/4 ts Salt
1/2 ts Pepper

Place the chicken in a large stockpot or Dutch oven
(make sure the giblets are removed) and add enough water
to cover the chicken entirely. This will ensure even
cooking and that the flavoring can seep into all surface
areas.

Next, stir in the flavor: bouillon, butter and bay
leaves. Slowly bring to a boil. Once there, reduce the
heat and simmer, covered, until the chicken is
tender-roughly 1 to 1 1/2 hours. Of course, the longer
it simmers, the more flavor your broth will have.

Remove the chicken from the pot and allow to cool
slightly on a cutting board. Next, strain the broth
through a cheesecloth-lined colander. Skim and discard
any fat that’s left floating on top.

Remove the chicken meat from the bones and shred or cut
into bite-sized pieces. You’ll want chicken in each bite
of the final dish, so smaller pieces will allow it to
disperse more evenly. Discard the bones.

Return 4 cups of broth to the pot (save remaining broth
for a future recipe and for reheating leftovers) and
bring it to a boil. Then stir in the egg noodles. Reduce
the heat and cover the pot. Simmer until the noodles are
tender and most of the liquid is absorbed, about 12-15
minutes.

Now that most of your liquid has been absorbed, add the
chicken to the pot and season with salt and pepper.
Garnish with a little parsley for a pop of color, if
desired.

Jill Schildhouse, Pisgah Switch, Illinois

Makes: 8 servings.

RECIPE FROM: https://www.tasteofhome.com

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