Hi, I’m Mark Burnett with repobrain.com. Today, we’re making chicken and noodles, not really the soup, it’s more of a stew as my mom will correct me on. But this is essentially the old way of making it.
And we’ve got some chicken over here, we’ve got some celery, and we’ve got some onions, and we’ve got some broth we’re going to put in here. This is good! When you’re not feeling good or whatever, you want to get this out of the freezer as quick as you can and take it, make you feel better real quick. Come on, follow me. Let’s make it.
Okay. Now, we’re going to bring one quart chicken broth and a good cup of water to just to simmer. I’m going to come to stand just a little bit. I just want it simmering. You don’t want it boiling. Okay, what a nice and hot. That’s it! Now, I’m going to come over here. And we’re going to take our chicken and we got some beshells here we will be adding later. And we’re going to take our chicken. We’re going to put in the pot. And what we want to do is we want to put this kind of bone side up here. So, the meat is down in the bottom. I’m going to cook for us. There. And then if it’s not covered, we’re going to put some water in which is just enough, just to cover that. And now we’ve added about three pounds of chicken. In this case, we it was just half of chicken because that was a six pounder and we’ve got our meat pretty well covered. And if it’s necessary, you can always add a little more chicken broth or water. As such you want to keep those two kind of the same so you’re not—too much water and you don’t want the water down, you want it good and brothy. Okay. So, now we’re going to put a lid on. We want it to simmer. And come back later.
Right now, we’re going to take off our lid here, our chicken has been cooking for about a half hour now, and starting to get tender there and we’re going to drop in a whole onion. I’m not gonna chop this onion and celery here. Put that in there. I want that good down in here, good. Okay now, you see that oil coming up and it’s going to be good. It’s going to be yummy. Okay, let’s put the lid back on and let it keep cooking. We want that chicken to be nice and tender. And we want our vegetables now to start stewing in there.
Okay. Now, we’re ready to pop, it’s been about two hours. And you really got with this cook down and if you look in here, you can see the meat is starting to come apart and that’s what we’re after. This is exactly what we want. We want this to start coming all part right of the bone. And we’re actually going to take this out and put it on a plate. Everything on here except the broth, okay. And what we’re going to do is we’re going to cut this meat up and then we’ll put it back in. And then we’re ready, we’re going to put some noodles in here next. That’s the next thing. But we don’t want to mix them in here so we want to keep everything separate. So, we’ll get done in taking these out and we’ll go on to the—so now we have taken out our chicken and vegetables. We just have broth there. And we’ve got some enriched fine egg noodles. These are really fine, really small. Now, look at these that’s the kind you want, okay. And we’re going to take—this is a 12-ounce bag, we’re going to put about three quarters of that bag in here. And we’re going to stir that around. And normally, say on the package three to four minutes but actually we’re going to probably gone a little more like eight minutes on a simmer here. And we want those to get real nice and soft, that’s what we’re after.
And now let’s start chopping a bit. Now, you can see that these noodles have all boiled down and just sucked up all that great chicken broth, that’s what we’re after. Now, we’re going to put in some lemon. You can use real lemon or store bought lemon here, about a half or quarter of a teaspoon or tablespoon half. Somewhere in the neighborhood, and I know that you’re surprised we’re adding this ingredient. This actually adds to it nice. I’m going to stir that in. I’m going to make just a little—the right kind of thing we want in here. We can cook that in a little bit and we’re going add back in our chicken. And if you want you can add back in that onion. You can chop it up or however you want to do it. And leave it in here as a surprise for somebody, always fun. Okay. Now, hold this in. I’m going to be careful not to agitate your noodles too much. And once you get that look at— look at that, it’s just amazing! Look at that. That’s amazing stuff, okay.
So again, as like a stew not like a soup per se and if our want to keep some of this, you can put it in a container like this, fill it up to about three quarters, put the top on it and put it in the freezer. You can pop it out especially when you start getting little sick and you don’t fee so good, you need some love. That’s love in a jar. It’s great stuff. So there we are, chicken stew. I guess you could call it chicken and noodle stew or chicken soup stew however you want to call it. It’s just great stuff, lot of love in there. Good food, very easy to make. Have fun with it. Enjoy! RePoBrain. See you later.
Transcription by:
Scribe4you Transcription Services