Chicken & Noodles

• Meat

  • 1 Chicken, whole

• Pasta & Grains

  • 1 Egg noodles

• Baking & Spices

  • 1/4 cup Flour
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Canola or vegetable oil

• Dairy

  • 1 cup Milk

Found on mindyscookingobsession.com

Description

Ingredients

• 1 whole chicken, 3 to 5 pounds
• 1/4 cup canola or vegetable oil
• 1/4 cup flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• egg noodles (1 package of Reames or homemade)

Directions

• Place chicken in a large pot and cover with water. I have used a dutch oven and I just turned the chicken over occasionally so it would cook evenly on both sides. Skim the foam off the top as it accumulates. Cook until it falls off of the bone, 1 1/2 to 2 hours.
• Remove the chicken and let it cool enough to handle and then take the chicken off of the bones. Strain the broth and set aside.
• In a dutch oven over medium heat warm the oil, when it is hot whisk in the flour and cook until bubbly, let cook for about 1 minute. Add the broth and milk, whisking until the oil and flour mixture is dissolved.
• Add the noodles and stir, then add the chicken back in. If using homemade noodles cook about 20-30 minutes, stirring occasionally (depending on how thick you have made them). If using Reames noodles cook them according to the package directions.