Never Met a Carb I Didn’t Love

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

bay leaves

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



mashed potatoes

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!


6 Comments Add yours

  1. monica says:

    ah, did you say 7-14 degrees? (where the hell is the degree sign?) I’ll be up in April!

  2. Kit says:

    thats right 7-14°

  3. Jeff says:

    Starching your clothes from the inside out????

  4. Sarah says:

    We made this for dinner tonight. Yum!

  5. Karen says:

    That sounds yummy. Great minds think alike, we’re having homemade chicken noodle soup and grill cheese sandwiches. Love those carbs!

    1. Kit says:

      Thanks for the post Karen!
      It’s only been 4 years since any one has posted a comment.

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