This dish is perfect for a lazy Sunday afternoon as it is not labor intensive but will make your house smell wonderful as the chicken simmers.
One whole, grain fed, antibiotic free chicken from Country Market
2-3 cans of Troyer Chicken Broth
2 ribs of celery, chopped
2-3 carrots, chopped
2 Bay leaves
Basil, Oregano, and pepper to taste. (I don’t add extra salt as there is usually plenty of salt in the broth for flavor)
One large bag of Oakland Amish Noodles
– Rinse and pat dry chicken.
– Place the chicken in a small stock pot and add broth. If need be, add water to ensure the top of the chicken is covered.
– Add bay leaves and other spices.
– Bring to a boil.
– Reduce heat to a simmer, add vegetables.
– Cover and simmer until the chicken is completely cooked and falling off the bone.
– Remove the chicken from the stock pot and allow to cool to the point it is easy to handle.
– While chicken is cooling, add noodles and return the broth to a simmer. Cook until noodles reach desired firmness
– Once the chicken is cool enough to handle, remove the skin and bones and cut up the meat into bite sizes pieces. Pay close attention to the bones, some of them are very small and are easy to miss.
– Return the chopped chicken to the pot and stir. Reheat if necessary.
– Remove the bay leaves and serve.