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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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