This dish always takes me back home to Michigan.As fall begins to descend on the desert, I am missing that mitten, and the change of seasons.Preparing this dish lets me escape my barren landscape just enough to love the mid-west again,but not so much as to make dislike of my desert home.
Make sure to have a hungry family around.
This pairs really nicely with a soft meaty bread and a warm beverage of your choice.
- 1 Whole roasted chicken
- 1 Medium celery stalk
- 1 Bunch carrots
- 2 Medium onions
- 4-6 cups water
- Fresh or one package broad egg noodles
- Himalayan salt
- Cracked black pepper
Preheat oven to 350°. Roast whole chicken till golden brown. Remove chicken from oven and place into large cooking pot with water, salt, pepper and boil until meat falls from bone.
While chicken and stock boil prepare your vegetables, chopping into desired bite size pieces. Place off to the side until ready.
Once chicken stock is done remove from heat. In another bowl place a colander and pour entire stock and chicken into it to separate chicken and bones from the stock. Return stock to pot and put on low heat.
Remove all meat from bones and add with vegetables to stock. Slow cook until vegetables become soft and translucent. Increase heat to high. Add noodles and boil stirring frequently until noodles are at your desired texture.
Remove from heat and serve.