Chicken and Noodles

The Diner served up something new recently, a recipe for Homemade Chicken and Noodles by The Pioneer Woman, Ree Drummond. She has a blog (like the Diner), a cookbook or two, and a show on The Food Network.

This dish was similar to a chicken and noodle dish HH had a recipe for, although it just seems a bit more home-spun than HH’s. He liked it as much as his recipe, so I think I’ll stick with this comfort food for a while.

I altered how I made the recipe a bit, with baked chicken breast only and normal egg noodles from the pasta section of the market since that’s what I could get my hands on. Although Ree’s original recipe is below, with the photo from the Diner version.


Homemade Chicken and Noodles


 1 whole Cut Up Fryer Chicken
 2 whole Carrots, Diced
 2 stalks Celery, Diced
 1/2 whole Medium Onion, Diced (optional)
 1 teaspoon Salt
 1/2 teaspoon Turmeric
 1/4 teaspoon White Pepper (more To Taste)
 1/4 teaspoon Ground Thyme
 2 teaspoons Parsley Flakes
 16 ounces, weight Frozen "homemade" Egg Noodles
 3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.


Summer Delights, First Stop - Gilroy

Summertime and food…. Yumm!

First stop on the summer food train is Gilroy, with a stop in San Jose of course. This year, as I have done for the past 15 years, I spent some time in San Jose and Gilroy for the Gilroy Garlic Festival. My visit always begins with a stop in San Jose to see Donna, all the girls and the rest of the family. This year the timing worked out, and my friend Lisette and her family where visiting as well. We made the trek to Taiwan Restaurant in downtown Willow Glen. We feasted on lots of wonderful things, but as always the Honey Walnut Shrimp was the star of the show! And this year, because there were six of us, we needed (and ate) two orders!! Along with pot stickers, broccoli beef, chow mien noodles and fried rice.

The next stop was in Gilroy at the Bevi Bed & Breakfast. Don’t try to look this one up online; it is an exclusive place that is literally by invitation only. The fare is always wonderful, but truth be told I go for the company and great conversation. They could serve day-old bread and water (which they would, of course, do with flair) and I would still stop by for the company. This year’s visit included cilantro garlic chicken soft tacos with all the fixings’ – fresh, flavorful, simple and delicious!

Finally, the Gilroy Garlic Festival for three days of garlic gluttony. This year the new feature item for the 35th Anniversary was Zesty Garlic Fried Calamari. The Fried Calamari was placed perfectly next to the Garlic Fries, a winning combination. (But, unfortunately, the food was good and went so fast there was never a photo opt!)

Gilroy was great, Napa is next. Stay tuned…