Had this last night. So much that I nearly made myself sick. Great on a cold day and your body want's carbs!
INGREDIENTS
1 4 lb. whole chicken
4-6 Tablespoons chicken base (feel free to use more or less according to your tastes)
12 ounces Amish style thin egg noodles
4 Tablespoons butter (optional)
Place the chicken in a slow cooker and cover it with water. Set the crock pot to high and cook for 5 hours on high or 8-10 on low. Remove the chicken from the slow cooker and allow to cool slightly, then debone and shred the chicken.
Carefully pour the broth from the slow cooker through a strainer into a large pot. You need enough liquid in the pot to boil all of the noodles, so if needed, add a cup or two of water. Add the chicken to the pot, then bring the mixture to a boil over high heat. Stir in four tablespoons of the chicken base, dissolve completely, then taste. If the broth doesn't have a strong enough flavor, add an extra Tablespoon or two to taste.
Add the noodles and boil for 8-10 minutes or until noodles are soft. Stir in the butter, if desired, and allow it to melt. The noodles will be soupy, but they'll keep slurping up the broth the longer they sit. Plus, the broth makes a great "gravy" for your mashed potatoes. Feel free to strain extra broth off before serving if you wish. Serve noodles over mashed potatoes or as a side dish.
Pour chicken and noodles over mashed potatoes.
INGREDIENTS
1 4 lb. whole chicken
4-6 Tablespoons chicken base (feel free to use more or less according to your tastes)
12 ounces Amish style thin egg noodles
4 Tablespoons butter (optional)
Place the chicken in a slow cooker and cover it with water. Set the crock pot to high and cook for 5 hours on high or 8-10 on low. Remove the chicken from the slow cooker and allow to cool slightly, then debone and shred the chicken.
Carefully pour the broth from the slow cooker through a strainer into a large pot. You need enough liquid in the pot to boil all of the noodles, so if needed, add a cup or two of water. Add the chicken to the pot, then bring the mixture to a boil over high heat. Stir in four tablespoons of the chicken base, dissolve completely, then taste. If the broth doesn't have a strong enough flavor, add an extra Tablespoon or two to taste.
Add the noodles and boil for 8-10 minutes or until noodles are soft. Stir in the butter, if desired, and allow it to melt. The noodles will be soupy, but they'll keep slurping up the broth the longer they sit. Plus, the broth makes a great "gravy" for your mashed potatoes. Feel free to strain extra broth off before serving if you wish. Serve noodles over mashed potatoes or as a side dish.
Pour chicken and noodles over mashed potatoes.
