It’s hard to think of many meals that whisper “comfort food” better than chicken. Especially when broth-soaked noodles are involved as well. This soul-soothing, noodle-slurping, lip-smacking feast is an adaptation of a traditional Amish dish that involves slow cooking a whole chicken, mixing with noodles that have been cooked in the broth, and serving over potatoes. I add some seasonings and peas into the mix, and serve alongside buttery-smooth new potatoes. It’s warm, chicken-drenched therapy on a plate.
- 1 whole chicken
- 6 cloves garlic
- 1 Tbs thyme
- 1 Tbs dried minced onion
- 2 bay leaves
- 2 Tbs salt
- 1 lb New or Finger potatoes
- 1 16 oz package homestyle egg noodles
- 8 oz frozen peas
- 2 Tbs butter
- 1 cup sour cream (I use Daisy light sour cream)
- Salt and pepper to taste
Drizzle 1 Tbs of oil in cast iron skillet over high heat. Put the chicken in the skillet and brown all sides (about 4-5 minutes on each side). Transfer the chicken to a large slow cooker. Add the garlic, thyme, onion, bay leaves, and salt. Fill the slow cooker with enough water to just about cover the chicken (or until the pot is almost full…whichever comes first). Cook on low heat for 8-10 hours, until chicken is “fall-right-off-the-bone-when-you-poke-it” tender.
Remove the chicken from cooker, and separate and discard all the inedible parts of the chicken. Shred the chicken into small pieces as you go. Strain the broth from the cooker into two pots: one for the potatoes, and one for the noodles. Heat one pot until the broth starts to boil, then add the potatoes and cook until tender, about 15 minutes. Strain the potatoes, reserving the leftover broth for future use.
Meanwhile, bring the other pot of broth to a boil and add the noodles, cooking until almost done, about 10 minutes. When the pasta is close to being done, add the frozen peas, and cook for another 3 minutes, or until the pasta is cooked al dente. Strain the pasta, reserving the leftover broth for future use. Add about 1 1/2 cups of broth back into the pasta, as the noodles will continue to soak up the broth. Stir in the butter and sour cream.
Serve immediately, alongside the potatoes. Add salt and pepper to taste. Serves eight.