Hey guys! Happy Saturday! Earlier in the week I made pan roasted chicken legs with mushrooms. They were very easy to make. I just browned them in a pan, took them out and added 1/2 an onion and mushrooms. I cooked them down for about 6 minutes, then added The chicken back in and a bit of stock. They cooked for about 45 minutes on the stove. I could have sworn I took a picture, but I cannot seem to find them. Oh, well! They were delicious, but we had a bunch of leftovers. My throat has been a bit scratchy the last couple of days, so I wanted to make something comforting. I decided to make this chicken and noodles dish. Not quite a soup, more of a thick stew. It is so good! Here is how I made it.
leftover chicken shredded, about 2 cups (you could add any shredded chicken you have…breasts, thighs, rotisserie etc.)
3 tablespoons butter
2 carrots, diced
2 celery stalks, diced
1 small onion, diced
1 container sliced mushrooms
1 tablespoon of thyme (dried, but fresh would be better)
handful of sage, sliced (you could add any herbs you like)
chicken broth/stock homemade or your favorite boxed variety
noodles of your choice- I used chinese noodles =)
3 tablespoons all-purpose flour
1/2 cup of water
Splash of half-and-half
salt and pepper to taste
In a large pot, add the veggies in 3 tablespoons of melted butter. Then add the salt, pepper, thyme, and sage. Cook for about 10 minutes, stirring occasionally. Add your stock. Bring the mixture to a gentle boil, add in the chicken and noodles. Make sure the noodles are covered with the stock. Stir occasionally.
Mix the flour with 1/2 cup water until smooth. Add it to the pot, then stir. Cook all together for another 10 minutes of so until it begins to thicken. Taste your delicious creation. If you need to add more salt and pepper, do so. If I had some parsley, I would have chopped some up and added to the top of this dish for some extra freshness. So comforting!