I was longing for the chicken and noodles they serve at Jack and Mary’s and I believe I’ve recreated it. This can be ‘soupy’ with more broth; or I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Serve over a heap of creamy, buttery, mashed potatoes with a slab of rye bread and butter on the side. Warms you up on these 7-14° days and gives you plenty of energy to jog over to the couch for a nap.
2 boneless, skinless chicken breasts
3 carrots, sliced
2 stalks celery, sliced
1 medium onion, chopped
1 32 oz carton chicken stock
peppercorns, about 1 tsp
salt to taste
Dump all of the above into a pot on the stove. Bring up to a boil and then immediately reduce heat and let simmer for about 15 minutes til chicken is cooked. Remove chicken to a plate and chunk it up.
2 cups noodles
Add 2 cups noodles to the broth and bring back up to a boil, I used bow ties. Cook noodles according to package directions. Add the cooked chicken back to pot. Combine about 2-3 Tbsp cornstarch with cold water and mix well to make a slurry. Stir into the noodles and broth. Boil and stir for 1 minute. Serve over hot mashed potats. M-M-GOOD!