The Weeknight Table

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Chicken & Noodles

dariuscooks chicken & noodles
INGREDIENTS
Meat
  • 2–3 chicken leg quarters (thigh + drumstick, skin on)
Produce
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
Pantry / Seasonings
  • 6–8 cups water or chicken stock
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
Noodles
  • 12–16 oz wide egg noodles
Dairy / Optional
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Splash of milk or heavy cream
INSTRUCTIONS
Add the chicken leg quarters to a large pot along with the onion, carrots, celery, garlic, salt, pepper, poultry seasoning, thyme, and bay leaf. Pour in the water or stock, making sure everything is covered.
Bring to a boil, then reduce the heat to a steady simmer. Let it cook for 45–60 minutes, or until the chicken is fully tender and pulling away from the bone.
Remove the chicken from the pot and let it cool slightly. Pull the meat from the bones, discard the skin, and shred the chicken into bite-sized pieces.
If you want a smoother broth, strain out the vegetables. If you want it rustic, leave everything as is.
Bring the broth back up to a gentle boil and add the egg noodles directly into the pot. Cook until the noodles are tender and have absorbed some of that broth.
Return the shredded chicken to the pot and stir everything together.
For a thicker, old-school finish, melt the butter in a separate pan over medium heat. Stir in the flour and cook for 1–2 minutes. Add a ladle of the hot broth and whisk until smooth, then pour it back into the pot.
Add a splash of milk or cream if desired and let everything simmer for another 10–15 minutes until slightly thickened.
Taste and adjust seasoning before serving.
everydaycookin

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